Shahi Paneer

Shahi Paneer is a rich and creamy North Indian curry made with paneer (Indian cottage cheese) cooked in a royal-style gravy. The word "Shahi" means royal, and this dish truly lives up to its name with the use of ingredients like cashew nuts, cream, aromatic spices, and sometimes saffron. Traditionally served in Mughlai cuisine, Shahi Paneer is mildly spiced, slightly sweet, and has a smooth, luxurious texture. It is often enjoyed with naan, roti, or rice and is a popular choice at Indian weddings, festivals, and special occasions.
Shahi Paneer
Shahi Paneer is a rich and creamy North Indian curry made with paneer (Indian cottage cheese) cooked in a royal-style gravy. The word "Shahi" means royal, and this dish truly lives up to its name with the use of ingredients like cashew nuts, cream, aromatic spices, and sometimes saffron. Traditionally served in Mughlai cuisine, Shahi Paneer is mildly spiced, slightly sweet, and has a smooth, luxurious texture. It is often enjoyed with naan, roti, or rice and is a popular choice at Indian weddings, festivals, and special occasions.
Steps
- 1
Soak cashews in warm water for 10–15 minutes. Blend into a smooth paste using a little water. Set aside.
- 2
Heat ghee/oil in a pan. Add bay leaf, cardamom, cloves, and cinnamon. Sauté for 20–30 seconds until aromatic.
- 3
Add the tomato puree and cook on medium heat for 5–7 minutes, until it thickens and the raw smell goes away.
Add turmeric, red chili powder, garam masala, and salt. Stir and cook for another 2 minutes. - 4
Stir in the cashew paste. Mix well. Add milk slowly and stir to avoid curdling. Simmer for 3–4 minutes. Lower the heat and mix in the fresh cream. Add sugar if using. Simmer the gravy for 2 minutes.
- 5
Gently add paneer cubes. Cook for 3–5 minutes on low heat. Do not overcook.
- 6
Crush and sprinkle kasuri methi (optional) and stir gently. Garnish with coriander leaves.
- 7
Serve with hot Roti, Paratha or Naan!
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