Shahi Paneer Restaurant Style

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Shahi paneer recipe with step by step photos. This Restaurant Style Mughlai Shahi Paneer is a delicious and rich creamy gravy made with cottage cheese.

shahi paneer, shahi paneer recipe

The creaminess comes from onions, nuts and curd. This is one of the popular and rich cottage cheese recipes from the Mughlai cuisine.

What is Shahi Paneer?

Shahi means royal and as the name suggest this is a royal paneer dish. Literally translated to royal cottage cheese. Dry fruits, yogurt, saffron, whole spices and sometimes cream is added to make this dish royal and rich.

The Shahi paneer gravy or sauce is onions-almonds-cashew-melon seeds based. So this is very rich with the addition of dry fruits and yogurt.

The result is a creamy, aromatic, semi sweet gravy with soft paneer cubes that you are going to love. Best to make it for a festive time or special occasions.

You can serve it with roti or naan or paratha or rumali roti or tandoori roti. You can also serve it with rice-based dish like cumin rice or veg pulao or ghee rice.

Tips

Tips & Substitutes

  1. Rich version: A very rich version of Shahi Paneer is made with ghee or butter and cream. In this recipe, I have not used cream nor I have used butter or ghee. Feel free to use cream or butter if you prefer.
  2. Tomatoes: I have not added tomatoes to this dish since I have used yogurt (curd). But you can substitute yogurt with tomato puree in the same proportions as mentioned in the recipe and still make a delicious shahi paneer. If adding tomatoes, then do add cream as both tomatoes and cream really go well with each other.
  3. Vegan options: Vegans can make the same recipe with tofu and cashew yogurt. I won’t advise using soy or peanut yogurt for this dish as these will ruin the taste. If using cashew yogurt then you don’t need to add cashews while making the paste.
Step-by-Step Guide

How to make Shahi Paneer

Preparation

1. Cook onions, cashews, almonds, magaz/melon seeds, ginger and garlic in 1.5 cups water for 8-10 minutes.

making shahi paneer recipe

2. Simmer till the onions become soft. strain the stock and keep aside.

making shahi paneer recipe

3. When cooled, make a paste of the cooked onions, ginger, garlic and dry fruits, adding 1 or 2 tsp of the strained water.

paste for making shahi paneer

4. Heat 2 to 3 tablespoons oil in a pan. Fry all the whole garam masala till they release their aroma in the oil.

spices for making shahi paneer recipe

5. add the ground onion-dry fruits paste and saute till the oil starts to leave the sides of the paste. Then add the dry spice powders.

making shahi paneer recipe

6.  mix well.

add yogurt for making shahi paneer recipe

7. Now add the whisked yogurt, the strained stock+water, salt and sugar.stir well and simmer for 10-12 minutes on a low flame or till the gravy thickens slightly.

shahi paneer gravy recipe

8. Add the cardamom powder and crushed saffron.

making shahi paneer, making shahi paneer recipe

9. stir and add the paneer cubes. If adding cream, you can add the cream with the paneer. simmer for 1-2 minutes till the paneer is cooked. add the kewra (pandanus) essence and stir (optional step).

shahi paneer, shahi paneer recipe

10. Garnish it with some coriander leaves and Serve the Mughlai Shahi Paneer with jeera rice or rotis or naan.

shahi paneer, shahi paneer recipe

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Shahi Paneer (Restaurant Style)

4.93 from 57 votes
This Restaurant Style Mughlai Shahi paneer is a delicious creamy gravy made with cottage cheese, onions, nuts, curd and spices.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

Cuisine Indian, Mughlai
Course: Main Course
Difficulty Level: Moderate

Servings 4
Units

Ingredients

main ingredients

  • 200 grams paneer (cottage cheese)
  • 1 to 1.5 cups strained stock (got from boiling the onions with dry fruits) + water or 1.5 cups water
  • ½ cup full fat fresh curd (yogurt) – whisked till smooth
  • 1 teaspoon coriander powder (ground coriander)
  • ½ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon garam masala powder
  • ¼ teaspoon cardamom powder
  • 1 or 2 tablespoon full fat cream or 70-80% fat cream (amul cream which is available in india can also be used), optional
  • a pinch of saffron – crushed
  • 1 or 2 drops of kewra water (screwpine water) – optional
  • salt and sugar as required

for the paste

  • 1 medium sized onion – roughly chopped
  • 2 tablespoons chopped cashews
  • 1 tablespoon almonds
  • 1 tablespoon magaz or melon seeds without the skin
  • 3 to 4 garlic – chopped
  • 1 inch ginger – chopped

whole spices

  • 1 tej patta (indian bay leaf)
  • 2 to 3 cloves
  • 2 to 3 green cardamom
  • 1 to 2 black cardamom
  • 1 inch cinnamon
  • ½ teaspoon shah jeera (caraway seeds)
  • 2 to 3 tablespoon oil or ghee or butter

Instructions

preparation

  • Boil onions, cashews, almonds, magaz, ginger and garlic in 1.5 cups water for 8-10 minutes till the onions become soft.
  • Strain the stock and keep aside.
  • Make a paste of the cooked onions, ginger, garlic along with the dry fruits adding 1 or 2 tsp of the strained water.

making shahi paneer

  • Heat 2 to 3 tablespoons oil in a pan. 
  • Fry all the “Whole spices” mentioned in the above list till they release their aroma in the oil.
  • Add the ground onion-dry fruits paste and saute till the oil starts to leave the sides of the paste.
  • Add the dry spice powders and stir.
  • Now add the whisked yogurt, stock+water, salt and sugar.
  • Stir well and simmer for 10-12 minutes or till the gravy thickens slightly on a low flame.
  • If using cream, then whisk the cream till smooth and keep aside.
  • Add the cardamom powder and crushed saffron.
  • Stir and add the cubed paneer. If adding cream, you can add the cream with the paneer.
  • Simmer for 1-2 minutes till the paneer is cooked.
  • Add the kewra (pandan) essence and stir. Addition of kewea is optional.
  • Garnish it with some coriander leaves and Serve the Mughlai Shahi Paneer with cumin rice or rotis, naan or phulkas.

Notes

  1. In this recipe, I have not used cream nor I have used butter or ghee. Feel free to use cream or butter if you want them.
  2. I have not added tomatoes to this dish since I have used yogurt (curd). But You can substitute yogurt with tomato puree in the same proportions as mentioned in the recipe and still make a delicious shahi paneer. If adding tomatoes, then do add cream as both tomatoes and cream really go well with each other.
  3. Vegans can make the same recipe with tofu and cashew yogurt. I won’t advise using soy or peanut yogurt for this dish as these will ruin the taste. If using cashew yogurt then you don’t need to add cashews while making the paste.

Nutrition Info Approximate values

Calories: 296kcalCarbohydrates: 9gProtein: 10gFat: 24gSaturated Fat: 13gMonounsaturated Fat: 1gCholesterol: 58mgSodium: 39mgPotassium: 138mgFiber: 1gSugar: 4gVitamin A: 360IUVitamin C: 2.1mgCalcium: 297mgIron: 0.6mg

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183 Comments

    1. curd can be skipped and in place of curd, add tomato puree. so you can use half a cup of tomato puree.

  1. I accidentally found this site, while searching for good recipes as I had to cook a lot of food for an official team building event, last year. The detailed description for preparation methods including photos and a calculator is a big help for making food in large quantities. I really appreciate all the effort, Best of luck 🙂5 stars

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