Shahi Paneer (restaurant Style)
Shahi Paneer (restaurant Style) blooms spices in sauce, then simmers the main ingredients until tender and coated.
About This Recipe
Shahi Paneer (restaurant Style) gets its depth from blooming spices or curry paste before simmering.
Add delicate ingredients near the end so they stay tender and bright.
Ingredients
- ✓12 (23 grams) whole cashew nuts
- ✓10 (12 grams) almonds)
- ✓2 to 3 green cardamoms (( elaichi))
- ✓1½ cup (170 grams) yellow or white onions ((diced or sliced, 2 medium, avoid purple onions))
- ✓1 inch (8 grams) ginger ((peeled & sliced roughly))
- ✓4 large (12 grams) garlic cloves
- ✓1 to 2 small tomatoes ((diced, optional, refer notes, I don't use))
- ✓1 green chili slit ((deseeded if preferred, optional))
- ✓⅓ cup (80 ml) water ((to blend))
- ✓225 to 250 grams paneer ((cut to ¾ inch or 1½ to 2 cups))
- ✓3 tablespoons ghee or oil ( (divided 1+2))
- ✓1 bay leaf ((tej patta, omit if you don’t have))
- ✓½ teaspoon shahi jeera ((Indian caraway seeds, or sub cumin seeds, optional))
- ✓2 inch cinnamon piece ((omit if you don’t have))
- ✓2 cloves
- ✓¼ to ½ teaspoon Kashmiri red chili powder ((optional, use to color & heat preference))
- ✓½ teaspoon salt ( (adjust to taste))
- ✓¾ to 1 teaspoon garam masala ( (adjust to taste preference))
- ✓½ cup (130 grams) plain yogurt ((Indian curd))
- ✓⅛ to ¼ teaspoon ground black pepper ( (adjust to heat preference))
- ✓1 pinch saffron strands ((optional))
- ✓2 to 4 drops Kewra water (or 1 teaspoon rose water (optional))
- ✓3 tablespoons heavy cream ((whipping cream, optional))
Ingredient Notes
- Spices or paste: Bloom spices or curry paste to deepen flavor.
- Sauce: Coconut milk, tomato, yogurt, or broth creates the body.
- Protein or vegetables: Cut pieces evenly so they simmer at the same speed.
- Fresh finish: Herbs, citrus, or onion can brighten the final dish.
Instructions
- 1
On a medium flame, fry cashews, almonds and cardamoms in 1 tablespoon ghee or oil, for 2 to 3 mins (read notes 1). Stir in onions, ginger, garlic and green chili if using.
- 2
Saute for 5 to 6 mins, deglaze with 3 to 4 tablespoons water and cook further for 3 to 4 mins. Remove the green chili for a low heat option. Cool down and blend with water to a smooth puree/paste.
- 3
On a medium flame, heat the rest of the ghee in the pan and add bay leaf, jeera, cinnamon and cloves (if using). When they begin to sizzle, add the puree along with chili powder, garam masala, turmeric and salt.
- 4
Saute for 3 to 4 minutes. Meanwhile whisk yogurt in a bowl and add 1 to 2 tbsps of the sautéed paste. Mix well to a smooth mixture.
- 5
Reduce the heat to low and incorporate it to the rest of the sautéed paste/sauce in 2 batches, mixing between each addition.
- 6
Saute on a medium heat for 3 to 4 mins and pour water. Mix well and cook covered until thick, creamy and traces of fats are visible on top. (takes me about 10 mins, depends on the cookware)
- 7
Optionally, remove the whole spices (except jeera) at this stage and taste test to adjust salt. Add the paneer and black pepper for spice/heat or more garam masala for flavor. Cook for a minute and turn off the heat. Stir in the heavy cream if using.
- 8
Sprinkle crushed saffron, kewra/ rose water and cover. Rest for a minimum of 5 to 7 minutes.
- 9
Shahi Paneer goes well with Saffron rice, Turmeric rice, Jeera rice, plain basmati, roti, naan or plain parathas.
Katy’s Kitchen Tips
- Cook aromatics until fragrant.
- Bloom spices or paste before simmering.
- Add delicate vegetables near the end.
- Finish with herbs, citrus, or a little cream if needed.
Variations and Substitutions
- Vegetable add-in: Add spinach, peas, potatoes, cauliflower, or peppers.
- Creamier sauce: Stir in yogurt, cream, or coconut milk near the end.
- Extra heat: Increase chili, ginger, or curry paste.
- Fresh finish: Add cilantro, lime, or sliced onion before serving.
What to Serve With Shahi Paneer (restaurant Style)
Serve Shahi Paneer (restaurant Style) with rice, naan, roti, cucumber salad, chutney, or fresh herbs.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Raw spices: Spices need a short bloom to taste rounded.
- Boiling dairy: Yogurt or cream can split over high heat.
- Overcooked vegetables: Add quick-cooking vegetables near the end.
- Flat finish: Herbs, citrus, or salt can bring the sauce back into balance.
FAQ
Can I make Shahi Paneer (restaurant Style) ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 365 kcal
- Carbohydrates: 13 g
- Cholesterol: 71 mg
- Fiber: 3 g
- Protein: 12 g
- Sodium: 368 mg
- Sugar: 4 g
- Fat: 31 g
- Saturated Fat: 17 g
- Unsaturated Fat: 7 g