Shahi Paneer Gravy, is a nawabs style cottage cheese curry, which is mild and delicately flavored with spices in a creamy gravy.
Shahi Paneer is a gravy recipe which is loved by all, due to its rich silky texture and mild flavours.
How is Shahi Paneer different from paneer Butter masala ? – Just from the look of it, paneer butter masala has more tomatoes and has stronger flavour in it. Shahi Paneer is very onion based and has richer ingredients such as melon seeds, almonds, cream and milk.
This is definitely not a recipe for everyday, I recommend keeping it for fine nights or special occasions so you don’t worry about calories in it.
Jist of Shahi Paneer Gravy recipe
The recipe is fairly simple, you can make one part of it earlier and use it in the recipe in the following week to put out a curry in 30 minutes time maximum.
How to eat
Shahi Paneer Tastes best with Jeera Rice, Naan, Roti, Phulka Etc. Check out how to make easy Home made naan here, How to make Naan at home.
Plant Based Alternatives
Someone with lactose intolerance can try replacing diary with non dairy milk and cream substitutes such as almond milk and firm tofu in the recipe.
Ingredients required
To Grind :
- 1.5 large Onion
- 1 – 2 Green chillies (adjust to spice level)
- 4 Cardamom
- 1 Black Cardamom
- Almonds or pistachio
- 10 Cashews
- 1 tsp Melon seeds
- 2 Tomatoes
- 2 tsp Ghee
- 1 inch Cinnamon Stick
- 1/2 Star Anise
- 4 Cloves
- 1.5 tsp Ginger Garlic Paste
To Make Gravy :
- 3 tbsp Oil
- 1 small Bay Leaf
- 1/4 cup Curd
- 1 tsp Coriander Powder
- 1 tsp Red Chilli powder
- 1.4 tsp Turmeric Powder
- Salt (To taste)
- 1.5 tbsp Kasoori Methi
- 3 tbsp Honey (Adjust to taste)
- 1//4 cup Milk
- 1/4 cup Fresh Cream
- 1 cup Water (Add to adjust consistency)
- 750 Gms Paneer
Check out similar Paneer recipes on the blog,
Kadai Paneer | How to make kadai paneer
Palak Paneer | How to make palak Paneer
Prep work before you begin to make Shahi Paneer Gravy
Chop the onions , tomatoes, prepare ginger garlic paste.
Soak the paneer cubes in warm water to make it softer.
Prepare the nuts – if using almonds soak them in warm water for 30 minutes and peel the skin (Optional)
Or pistachios – remove an hard shell and keep it aside.
Tips
The recipe I have posted makes big batch for meal prep or for a special evening to serve for guest.
Half the recipe for smaller servings.
Some recipes, skip tomatoes in the recipe, I like to add it a little to bring a tangy component to the recipe. Just keep the proportion smaller.
Adding Kasoori Methi is a must to elevate the flavour.
The nuts in the Shahi Paneer gravy recipe tends to make the gravy thicker as it cools down, so when you make the gravy, make it thinner.
Pictorial recipe (step by step)
- Heat a pan to medium flame, add ghee to it, once hot, add the whole Garam Masala mentioned under “to grind”- Cloves, Cinnamon, Cardamom (Green and black), star anise.
- Add cashews, almonds or pistachios, green chillies allow the flavours to infuse for 3 minutes.
- Add in onions,
- melon seeds,
- ginger garlic paste,
- little salt,
- and tomatoes
- and cook until the onions and tomatoes are softened. But ensure its not browned.
- Cool it and transfer to a blender (Remove the black cardamom pod).
- Blend to a smooth paste.
- Clean the same pan, add oil to it, once hot add bay lead, half of red chilli powder mentioned and let it mix in the hot oil for a few seconds and get aromatic.
- Quickly add in the onion and tomato puree and mix it in.
- Mean while, beat yoghurt, red chilli powder (The remaining qty), coriander powder, turmeric powder
- and add the yoghurt mixture to the pan.
- Add salt,
- hand crushed Kasoori Methi,
- honey
- and water and mix it well.
- Bring it to a gentle simmer for 10 minutes. Add milk and fresh cream and simmer for another 10 minutes.
- Check for salt and sweetness, and consistency adjust if needed.
- Serve hot with rice or Roti.
Shahi Paneer Gravy
Ingredients
To Grind :
- 1.5 large Onion
- 1 – 2 Green chillies (adjust to spice level)
- 4 Cardamom
- 1 Black Cardamom
- Almonds or pistachio
- 10 Cashews
- 1 tsp Melon seeds
- 2 Tomatoes
- 2 tsp Ghee
- 1 inch Cinnamon Stick
- 1/2 Star Anise
- 4 Cloves
- 1.5 tsp Ginger Garlic Paste
To Make Gravy :
- 3 tbsp Oil
- 1 small Bay Leaf
- 1/4 cup Curd
- 1 tsp Coriander Powder
- 1 tsp Red Chilli powder
- 1.4 tsp Turmeric Powder
- Salt (To taste)
- 1.5 tbsp Kasoori Methi
- 3 tbsp Honey (Adjust to taste)
- 1//4 cup Milk
- 1/4 cup Fresh Cream
- 1 cup Water (Add to adjust consistency)
- 750 Gms Paneer
Instructions
- Heat a pan to medium flame, add ghee to it, once hot, add the whole Garam Masala mentioned under “to grind”- Cloves, Cinnamon, Cardamom (Green and black), star anise.
- Add cashews, almonds or pistachios, green chillies allow the flavours to infuse for 3 minutes.
- Add in onions, melon seeds, ginger garlic paste, little salt, and tomatoes and cook until the onions and tomatoes are softened. But ensure its not browned.
- Cool it and transfer to a blender (Remove the black cardamom pod) and blend to a smooth paste.
- Clean the same pan, add oil to it, once hot add bay lead, half of red chilli powder mentioned and let it mix in the hot oil for a few seconds and get aromatic.
- Quickly add in the onion and tomato puree and mix it in.
- Mean while, beat yoghurt, red chilli powder (The remaining qty), coriander powder, turmeric powder and add it to the pan.
- Add salt, hand crushed Kasoori Methi, honey and water and mix it well.
- Bring it to a gentle simmer for 10 minutes. Add milk and fresh cream and simmer for another 10 minutes.
- Check for salt and sweetness, and consistency adjust if needed.
- Serve hot with rice or Roti.
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