Shahi Paneer
A regal and decadent Indian curry featuring soft paneer cubes simmered in a luxuriously rich and creamy cashew-tomato sauce, infused with aromatic spices. A true taste of Mughlai royalty.
🧂 Ingredients
- 300 g Paneer(Cut into 1-inch cubes. You can use store-bought or homemade.)
- 50 g Cashews (Kaju)(Raw, unsalted. Soaked for at least 30 minutes in warm water.)
- 2 medium Onions(Finely chopped or pureed for a smoother gravy.)
- 3 medium Tomatoes(Pureed or finely chopped. Ripe tomatoes yield the best flavor.)
- 100 ml Heavy Cream(For richness. Can substitute with half-and-half for a lighter version.)
- 15-20 strands Saffron Strands(Soaked in 2 tablespoons of warm milk for at least 10 minutes.)
- 4 pods Green Cardamom Pods(Lightly crushed.)
- 1 tablespoon Ginger-Garlic Paste(Freshly made or store-bought.)
- 2 tablespoons Ghee or Oil(For sautéing.)
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala
- to taste Salt
- 1/2 cup Water(Adjust as needed for gravy consistency.)
👨🍳 Instructions
- 1
Prepare the cashew paste: Drain the soaked cashews and blend them with a little water (about 2-3 tablespoons) until you achieve a very smooth, creamy paste. Set aside.
⏱️ 10 minutes - 2
Prepare the onion-tomato base: Heat ghee or oil in a pan over medium heat (approx. 180°C / 350°F). Add the crushed cardamom pods and sauté for about 30 seconds until fragrant. Add the chopped onions and sauté until they turn golden brown and translucent, about 8-10 minutes. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears. Add the tomato puree, turmeric powder, coriander powder, and salt. Cook, stirring occasionally, until the oil starts to separate from the masala, indicating it's well-cooked (about 8-10 minutes).
⏱️ 20 minutes - 3
Enrich the gravy: Reduce the heat to low. Stir in the prepared cashew paste and cook for 2-3 minutes, stirring constantly to prevent sticking. Gradually add the warm milk and the saffron-milk mixture, stirring well to combine. Simmer gently for 5 minutes, allowing the flavors to meld.
⏱️ 10 minutes - 4
Add paneer and finish: Gently add the paneer cubes to the gravy. Add garam masala and stir carefully to coat the paneer without breaking it. Simmer for another 5 minutes, or until the paneer is heated through and has absorbed some of the sauce's flavor. Stir in the heavy cream and mix gently. Cook for just 1-2 minutes more, do not boil after adding cream. Adjust salt if needed.
⏱️ 5 minutes - 5
Serve hot: Garnish with a swirl of extra cream and a sprinkle of chopped nuts (like almonds or pistachios) if desired. Shahi Paneer is best served with naan, roti, or rice.
⏱️ 2 minutes
💡 Pro Tips
- ✓For an extra smooth gravy, you can strain the onion-tomato mixture before adding the cashew paste.
- ✓Soaking the cashews is crucial for achieving a creamy texture. If you're short on time, soak them in boiling water for 15-20 minutes.
- ✓Don't overcook the paneer, as it can become tough. It just needs to be heated through.
- ✓The 'shahi' (royal) in Shahi Paneer refers to its rich and luxurious nature, often served at special occasions.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For an almond-based gravy, blanch and peel 50g of almonds, then soak and blend them into a paste.
- Reduce the amount of cream or use a lighter cream for a less rich version.
- Add a pinch of sugar to balance the tanginess of the tomatoes.