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shahi paneer recipe, how to make shahi paneer recipe | paneer recipes

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shahi paneer recipe with step by step photos – shahi paneer is a delicious creamy gravy made with paneer. the creaminess comes from onions, nuts and curd. this is one of the popular and rich paneer recipe.

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. few more mughlai recipes posted on the blog are:

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.

the shahi paneer gravy or sauce is onions-almonds-cashew-melon seeds based. so this is very rich with the dry fruits in there. plus there is also yogurt. the result is a creamy, aromatic, semi sweet gravy with soft paneer cubes.

i have not added tomatoes to this dish since i have used yogurt. 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.

note: vegans can make the same shahi paneer 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 than you don’t need to add cashews while making the paste.

serve the shahi paneer with jeera rice or rotis or naan.

if you are looking for more paneer recipes then do check:

shahi paneer recipe below:

4.95 from 40 votes
shahi paneer recipe
prep time
20 mins
cook time
20 mins
total time
40 mins

shahi paneer is a delicious creamy gravy made with paneer. the creaminess comes from onions, nuts and curd.

course: main course
cuisine: indian, mughlai
servings: 4
calories: 296 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
main ingredients for shahi paneer:
  • 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 or dahi) - whisked till smooth
  • 1 teaspoon coriander powder (dhania powder)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon garam masala powder
  • ¼ teaspoon cardamom powder (elaichi 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 (kesar) - 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 (kaju)
  • 1 tablespoon almonds (badam)
  • 1 tablespoon magaz or melon seeds without the skin
  • 3 to 4 garlic - chopped (lahsun)
  • 1 inch ginger - chopped (adrak)
whole spices or garam masala:
  • 1 tej patta (indian bay leaf)
  • 2 to 3 cloves (lavang)
  • 2 to 3 green cardamom (hari elaichi or choti elaichi)
  • 1 to 2 black cardamom (badi elaichi)
  • 1 inch cinnamon (dalchini)
  • ½ teaspoon shah jeera (caraway seeds)
  • 2 to 3 tablespoon oil or ghee or butter
how to make recipe
preparation for shahi paneer recipe:
  1. boil onions, cashews, almonds, magaz, ginger and garlic in 1.5 cups water for 8-10 minutes till the onions become soft.
  2. strain the stock and keep aside.
  3. 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 recipe:
  1. heat 2 to 3 tablespoons oil in a pan.

  2. fry all the "whole garam masala or whole spices" mentioned in the above list till they release their aroma in the oil.

  3. add the ground onion-dry fruits paste and saute till the oil starts to leave the sides of the paste.
  4. add the dry spice powders and stir.
  5. now add the whisked yogurt, stock+water, salt and sugar.
  6. stir well and simmer for 10-12 minutes or till the gravy thickens slightly on a low flame.
  7. if using cream, then whisk the cream till smooth and keep aside.
  8. add the cardamom powder and crushed saffron.
  9. stir and add the cubed paneer. if adding cream, you can add the cream with the paneer.
  10. simmer for 1-2 minutes till the paneer is cooked.
  11. add the kewra (pandan) essence and stir. addition of kewea is optional.

  12. garnish shahi paneer with some coriander leaves and serve the shahi paneer with jeera rice or rotis, naan or phulkas.
recipe notes

rough nutrition info per serving:

Nutrition Facts
shahi paneer recipe
Amount Per Serving
Calories 296 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 13g 65%
Monounsaturated Fat 1g
Cholesterol 58mg 19%
Sodium 39mg 2%
Potassium 138mg 4%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 4g
Protein 10g 20%
Vitamin A 7.2%
Vitamin C 2.5%
Calcium 29.7%
Iron 3.4%
* Percent Daily Values are based on a 2000 calorie diet.


how to make shahi paneer recipe:

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

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

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

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

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.

6.  mix well.

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.

8. add the cardamom powder and crushed saffron.

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).

10. garnish shahi paneer with some coriander leaves and serve the shahi paneer with jeera rice or rotis or naan.




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This post was last modified on May 26, 2018, 5:39 pm

    Categories Curry RecipesDinner RecipesFestival RecipesKids RecipesMughlai RecipesNorth Indian RecipesPaneer RecipesPopular Indian Recipes

View Comments (163)

    • i have not used pumpkin seeds in shahi paneer. so not sure how the taste will be. i would suggest to go with the melon seeds.

  • its very nicely explained step by step,,,easy to cook if it is explained in this way,,thank u so very much

  • Your blog is very useful and well put!! I am always refering to your blog for all punjabi recipes i want to try. Thanks a lot for putting the pics along with the recipe. That really helps a looooot!!

  • Most shahi paneer's I've had have green chilies sliced lengthwise and are very spicy (peppers, hot) -- What can I add to this to give it that kick or should I try a different recipe for it?

    • joey, usually mughlai food is not spicy. its more on the sweeter side. you can either add more green chillies or add more red chilli powder.

  • Great recipe and nicely explained. I have made shahi paneer earlier but it was very different and everyone in my family liked it very much. Thank you for this one I am up for more from you....

    • welcome manoj. good to know this. thanks for sharing positive feedback on shahi paneer recipe. do try some more recipes.

  • Thank you so much for sharing all the awesome recipes. :) Whenever I have any party at home I just open this Site and try out new things. Thanks again :)

  • Thanks for the great recipe.... it worked well with me.. The curd I used was slightly sour.. So, I added 3 tsp sugar and the taste was great... Thanks once more for sharing the recipe...

  • Dear Dassanna amit
    Thank u so much for all ur awesome vegetarian recipes. Whenever I made shahi paneer ur style my kids simply loves it.
    Priya

  • Thanks for the recipe. When ever we have guests I try new recipes from your site:-). Every recipe i simple and awesome.

  • recipe looks awesome!!! wish to try but never tasted so don't know the taste. should it taste sweet bcoz adding sugar n cream will make dish sweet. pl guide,confused.

  • Hiii....
    I like all your posts... The step wise pics specially are very helpful in making dishes... Earlier I hate cooking and hate to enter kitchen before mrg but now I love to cook and make new dishes for everyone.. Your site is very helpful for me in this matter... Thanks alot for such nice effort and inspiring cooking.. Its a boon for people like us to learn easy and new dishes... Keep posting and keep inspiring...
    Thank you..

    • welcome subhangini. glad to know that the blog is inspiring you to cook. thanks for sharing your motivating feedback. happy cooking.

  • Loved the recipe. First time I could cook a creamy curry without adding any cream! Family loved the flavors a lot. Thank you so much..

  • Hi....just like other recipes, loved this one too.... Best compliment was when my hubby said "it tastes like hotel".. All credit to you... Thnx a lot & God bless.... ☺

    • welcome niki. glad to know this. thanks for sharing your positive feedback and for your prayers.

  • Hi....loved this recipe ….ultimate taste.. I tried it twice and everytime it results better than earlier one. my husband just licked his fingers. Its too yummmmm... Thnx a lot

  • I Have tried almost all the recipes of yours all turned out great. I am a big fan of your receipes.

  • In my openion it is one of the best site to learn about recipes of various dishes. I make these dishes easily by the help of provided recipe.
    Thank you

  • Awesome shahi paneer recipe and I'm trying all of your vegetarian recipes and also my sister, she loves your website.

  • Hi Dassana. I'm not much of a kitchen person but I really look forward to trying your recipe for my Dad. I need a few clarifications though:
    1. I don't understand 'sugar/salt as required'. Can you tell me exactly how many teaspoons are required in the given recipe?

    2. Is it okay to use ginger-garlic paste available in market rather than chopping them at home? If so, how much of paste should be used?

    3. Would there be much difference in taste if I avoid melon seeds?

    PS: I tried your recipe of Sooji Halwa and it turned out to be great. My mom and dad used the word "perfect" ^_^… Made my day. Thanks a ton! I look forward to other such recipes.

    Love.

    • thankyou saumya sugar and salt as required because everyones taste and preference towards salt is different. always add salt and keep checking the taste as excess salt could also spoil any dish. It's always better to use fresh ginger-garlic then market ones. if you are avoiding melon seeds then add some cashews.

      pleased to know your father loved sooji halwa. you are welcome and hope this help's you.

  • Wow it's amazing taste mouth watering I love the way u represented
    A small doubt I didn't get the yellow color I'll got orange color wat can I do?

    • thanks. there is nothing that can be done with the color change. the color will depend on the type of red chili powder. orange color is due to the fact that the red chili powder you used, must be having a deep red color.

  • i made this shahi paneer.... was awesome.. the recipe wasby u but everyone praised me alot..... i really thank u frm my heart....

    • welcome charul. glad to know that every one liked shahi paneer recipe. thanks a lot for your kind words.

  • Heylo Ma'am !

    I tried the recipe with just a lil bit of variation, it turned out awesome and was really appreciated by my family. Thanks.

    • sandeepta, you can make without onion and garlic. taste will change. just add a pinch of hing to the recipe to mimic the flavors or both onion and garlic.

  • Awesome recipe.. What should be the amount of sugar to be added? Is the gravy required to be a bit sweetened?

    • dimpi, a slight sweet taste needs to be there in the gravy. you can add 1/2 to 1 teaspoon of sugar.

  • it's an amazing recipe. I have tried it a few times and it has never disappointed me. Thank you for sharing.

  • Amit, I am somewhat new to cooking and find your recipes to be excellent. Thank you for the hard work behind creating them!
    My most common complain with paneer dishes is that the paneer can come across as raw or uncooked. That is, it does not imbibe the flavor of the gravy. Will that be a concern in your recipe since there is no paneer marination step and the cooking time after paneer is added is only 1-2 minutes.

    • thanks gurdas. i usually add paneer cubes towards the end and they do get the taste of the gravy. usually homemade paneer need not be cooked for a long time as then they become hard.

      • Thank you so much for all the recipes. All turn out to be so good. Just a question. If we want to multiply the quantity which ingredients to multiply or double?

        • thanks sangeetha. for recipes where a set proportion is used eg like cakes, breads or sweets, the ingredients can be increased proportionately. but in gravy or curry recipes, it becomes tricky to increase the proportions as the flavors are complex. the ingredients have to be eyeballed and added using the method of 'andaaz' or approximation.

  • At the outset, let me say that this and other receipes on the site are amazing. I am sort of forced to stay-at-home dad , as my wife recently started working. This site has saved us from eating outside food as well as ,trying out dishes , which are not easily available. Thanks for all the receipes and guidance.

    Now, I have few questions:-
    1. I have seen you talking about 'when-oil-leaves-the-side', for various receipes. I am not sure if I have seen that situation, even after a long time. I have followed your instructions to the letter but am unsuccessfull. Is there any other indicator to the same thing?
    2. In continuation of above, we add the masala after the oil has left the side of onion/tomato paste. I am wondering if we should saute, the masala, for few minutes before adding the water or the next things like chole.
    3.I am not good at cutting either onion or tomato. I am wondering if instead of cutting them, I can use them as paste using blender/mixer. Do you think, using paste of onion instead of finely cut onion , will impact the taste?

    Thank you in advance.

    • thanks a lot raj. your queries answered below:

      1. when sautéing the onion-tomato masala, the first sign to know that it is done is that it becomes glossy. the second sign is that the masala paste sticks to each other and leaves the sides of the pan. if you continue to fry or sauté, then you will see oil releasing from the masala itself. you will also see the oil releasing from the sides. the trick here is to stir continuously after the masala becomes one and leaves the sides of the pan.

      2. you can either add the spice powders before sautéing or once the onion-tomato paste is done. both ways can be done. water is always added after the spice powder is cooked.

      3. you can use pastes. the taste does change when using onion paste or tomato puree. with chopped onions and tomatoes, the taste is different. but with pastes, the dish does taste good. in fact you can even mince onions and tomatoes and use them.

  • Dassana
    You are my teacher. When i want to make something new recipe i find your blog first. Can you share bhakarwadi snack recipe?

  • Hi dassana,
    Today i made this recipe. It was so delicious. But i have a recipe request. Can you share the bhakarwadi snack recipe?
    Actually i want to make this snack at home.

  • Hello mam... Mera question hai ki kya shahi paneer me hum tomatoes puree add kar sakte hain...?
    Thank u...

    • kirtika, there are two versions - one is this version, which has a curd+nuts base and the other is with onion-tomato base. in this recipe avoid adding tomatoes as with the proportion of curd (half cup) and tomatoes, the gravy becomes too acidic and not good for health. if it was just 1 or 2 tablespoons of curd, them tomatoes could have been added.

  • I have tried this recipe twice.. and it was supposed yuummmmy.. exactly like restaurant style . Thnx a ton Amit for all your recipes.. they hardly fail in taste.... Previously I used to check different recipes of same dish I want to cook. But now I only read Ur's. And follow it as it is. Shahi Paneer is really aussom.

    • Welcome Dr.Leena. Glad to know that you liked the shahi paneer and other recipes. Thanks for sharing your positive feedback.

  • I loved this shahi paneer recipe very much. I nade it the second time today and it turned out awesome again! Thanks for such an easy and tasty recipe!

  • Great recipe! I have tried it a few times and its been appreciated all the time. Today, my 7 year old asks for seconds. She said that this was the best curry ever!

    Thank you!

  • Hv tried for d frst tym at my in laws' house. Following d exact recipe. Just cudnt blv it turned out to b soooo delucious. Exactly d way get in hotels. My new family luvd it lyk anythng coz its a new dish fr thm being bengali. Thnkuuuu sooo much.

    • thanks a lot neha and glad to know that your family liked the shahi paneer recipe. most welcome 😀

  • I made the way it is mentioned. AWESOME! Better than any restaurant. Making certain changes in the way we cook brings so much of difference in the taste.

    • Thanks Rashmi. Glad to know that you liked this shahi paneer recipe. I agree with you sometimes even small changes can spoil or make a positive difference to the final dish.

Comments are closed.