Shahi Paneer
Veg
Royal cottage cheese in Mughal-style gravy — paneer cubes simmered in a rich, pale-golden gravy of onion paste, yogurt, cashew-almond paste, whole spices, saffron, and cream. No tomato, no red chilli — the shahi (royal) preparation is mildly spiced and creamy, inspired by the Mughal court's style of cooking meats in nut-enriched yogurt gravies. Eaten at celebrations with naan or rice.
Cuisines
Awadhi
Mughlai
Punjabi
Delhi
Best for
Lunch
Dinner
Build a full meal around Shahi Paneer
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
200 grams | Paneer , cubed |
|
2 tablespoons | Ghee or oil |
|
1 cup | Onion , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
2 | Green Chili , slit |
|
1 cup | Tomato , puree |
|
1/2 cup | Cashew , soaked and ground to a paste |
|
1/2 cup | Cream , fresh |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Coriander powder |
|
1/2 teaspoon | Turmeric powder |
|
1 teaspoon | Garam masala |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Sugar |
|
— | Salt , to taste |
|
1 tablespoon | Kasuri Methi , dried fenugreek leaves |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat ghee or oil in a pan and add cumin seeds. Let them splutter.
- 2 Add finely chopped onions and sauté until golden brown.
- 3 Stir in the ginger-garlic paste and green chilies, and sauté for a minute.
- 4 Add the tomato puree and cook until the oil separates from the masala.
- 5 Mix in the cashew nut paste and cook for another 2-3 minutes.
- 6 Add coriander powder, turmeric powder, red chili powder, garam masala, sugar, and salt. Cook for a minute.
- 7 Pour in the fresh cream and stir well to combine.
- 8 Add the paneer cubes and gently mix to coat them with the gravy.
- 9 Sprinkle kasuri methi over the top and simmer for 5-7 minutes on low heat.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a richer taste, you can lightly fry the paneer cubes in ghee before adding them to the gravy.