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    Home » Recipes

    25th July 2020 Dinner

    Home » Recipes

    Shahi Paneer

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    Shahi Paneer or Shahi Paneer Masala is a rich and creamy indian cheese recipe that is served with naan but you can serve it with rice if you prefer. Shahi means Royal and as such this is a recipe that is a little bit luxurious. You can add both fruits and nuts and even rose water/petals if you like but I stick to cashews only because that is how we like it.

    Shahi Paneer in black bowl with cream and coriander

    Shahi Paneer

    Shahi Paneer is a very aromatic dish with cardamom, saffron, cloves, fenugreek, cashews, cream, sugar and soft paneer. Some people do add fruits, rose petals/rose water and Khoya (Milk Solids) too.

    Tips to make the best Shahi Paneer

    Crush then Roast the Saffron - To make the most of Saffron, dry roast it in a pan first. This will make it easy to grind into a powder if you like. If you don't want to grind it to a powder, you can add it into the dish knowing that the flavours have been maximised by the dry roasting beforehand. Once it is added into the recipe it will be in enough warm liquid for the flavours to become even more enhanced. Less is more when it comes to Saffron so use a very small pinch because it can completely overpower the dish.

    OR Soak the Saffron - Soak the threads in warm but not boiling water for 5 - 20 minutes.Then add it with the water into the recipe. 

    Soak Cashews beforehand - Soaking the cashews before hand makes it easier to blend them.

    Frying the Paneer beforehand - This is an optional step and it depends on the Paneer I had brought as to whether or not I fry it. If the Paneer is super soft, I don't fry it. If I have made it at home, I don't fry it either but if it is a harder Paneer, I like to fry it in oil for a couple of minutes each side over a medium low heat.

    Soaking Paneer Cubes - If you have brought a harder Paneer, soaking it in water for 10 - 15 minutes before using softens it slightly. If you then want to fry the Paneer before using it, dry it thoroughly so it doesn't splutter. 

    Tomato - Some people don't add pureed tomatoes to Shahi Paneer and it isn't traditional to do so but I like to add them. You can skip it if you prefer. 

    Variations

    To save time, you can use ground almonds instead of pre soaking cashews and blending them. 

    You can fry cashews and add them as an additional garnish to the dish.

    Some people prefer to use soaked Almonds in place of Cashews. If you do this, remove the skin from the Almonds before blending.

    You can add fruits such as golden raisins in the dish too. 

    You can add Rose water and Rose Petals to the dish for a touch of Mughal luxury. 

    How to make Shahi Paneer

    Crush the Saffron between your fingers and dry roast in a pan over medium low heat. 

    Shahi Paneer dry roasting in pan

    Soak 10 Cashews in water for 15 - 20 minutes.

    Cashews soaking in water

    If you want to soak Paneer, cut and soak at this stage.

    Fry Paneer cubes in oil for 1 - 2 minutes each side or until golden all over. (Optional).

    Paneer frying in pan with oil

    In a pot over medium/high heat add oil and ghee/butter. Then add cardamom pods, cinnamon, cloves. Cook for a minute.

    Cardamon, Cloves and Cinnamon Sticks frying in oil

    Now add diced onions and cook for around 10 - 15 minutes over medium/low.

    Onions and oil cooking in pot

    Add Garlic, Ginger and Green Chilli and cook for 2 - 3 minutes.

    Garlic, Green Chilli and Ginger frozen cubes added to onions in pot

    Add Cashew Nut paste and stir through.

    Pour in the tomato, water and add the salt. Cook over low heat for 20 minutes then blend and set aside. 

    Tomatoes added to onions in pot

    Tomatoes reduced in pot

    In a pot over medium heat, heat oil and add cumin seeds and bay leaves.

    Bay leaves and Cumin Seeds in pot with oil

    Once they sizzle, add turmeric, red chilli powder, coriander powder and cumin powder. (You can skip the last 2 as many people don't use them in this recipe but I like to add them).

    Dry spices added to bay leaf and cumin in pot

    Cream added to pot

    Cook for 2 minutes and then stir in cream and add the Paneer and tomato paste.

    Paneer added to pot

    Tomato paste and Paneer added to pot

    Cook on low for 5 minutes  before adding the Saffron, Sugar or Honey, Dry Fenugreek and Garam Masala. Cook for 2 minutes and then remove from heat. 

    Saffron added to pot

    Fenugreek added to pot

    Garam Masala added to pot

     

    Shahi Paneer in bowl on grey towel

     

    Serving Suggestions

    Serve hot with Naan or Rice.

    For sides:

    Kachumber Salad

    Onion Raita

    More Paneer Recipes:

    Paneer Tikka Masala

    Mattar Paneer

    Paneer Quinoa Salad with Pomegranate and Toasted Seeds

    Chilli Paneer with Peppers

    Paneer Wrap

    **If you make this recipe, don't forget to tag us on Social Media.

    Shahi Paneer in bowl on grey towel
    5 from 7 votes
    Print

    Shahi Paneer

    Shahi Paneer or Shahi Paneer Masala is a rich and creamy indian cheese recipe that is served with naan but you can serve it with rice if you prefer. Shahi means Royal and as such this is a recipe that is a little bit luxurious. You can add both fruits and nuts and even rose water/petals if you like but I stick to cashews only because that is how we like it.

    Course Dinner
    Cuisine Indian, Punjabi
    Keyword Mughal Paneer, Shahi Paneer
    Prep Time 20 minutes
    Cook Time 45 minutes
    Total Time 1 hour 5 minutes
    Servings 4
    Calories 338 kcal
    Author Safira

    Ingredients

    Prep

    • Small Pinch Saffron
    • 10 Cashews
    • 225 g Paneer Diced into small cubes

    Onion and Tomato Base

    • 1 tbsp Oil
    • 1 tbsp Ghee or Butter Or just add more Oil
    • 2 Cardamom Pods
    • 1 inch Cinnamon Stick
    • 3 Cloves
    • 1 Black Cardamom
    • 1 large Onion Diced
    • 6 cloves Garlic Crushed
    • 1 inch Ginger Crushed
    • 2 Green Chillies Slit slightly down the middle
    • 250 g Plum Tomatoes Blended
    • 1 heaped tbsp Tomato Puree
    • 250 ml Water
    • 1 tsp Salt

    Cream and Combining

    • 1 tbsp Oil
    • 1 tsp Cumin Seeds
    • 1 large Bay Leaf
    • 1/4 tsp ground Turmeric
    • 1 tsp Red Chilli Powder
    • 1 tsp Cumin Powder Optional
    • 1 tsp Coriander Powder Optional
    • 3 tbsp Double Cream
    • 1/2 tsp Sugar or a drizzle of Honey
    • 1/2 tsp Kasuri Methi (Dried Fenugreek) Skip of you can't find it
    • 1/4 tsp Garam Masala

    Instructions

    Prep

    1. Crush the Saffron between your fingers and dry roast in a pan over medium low heat. 

    2. Soak 10 Cashews in water for 15 - 20 minutes.

    3. Fry Paneer cubes in oil for 1 - 2 minutes each side or until golden all over. (Optional).

    Base

    1. In a pot over medium/high heat add oil and ghee/butter. Then add cardamom pods, cinnamon, cloves. Cook for a minute.

    2. Now add diced onions. Cook for around 15 - 20 minutes over medium/low until golden brown.

    3. Add Garlic, Ginger and Green Chilli and cook for 2 - 3 minutes.

    4. Add Cashew Nut paste and stir through.

    5. Pour in the tomato, tomato puree, water and add the salt. Cook over low heat for 20 minutes until oil seperates from tomato, then blend and set aside. 

    Cream and Combining

    1. In a pot over medium heat, heat oil and add cumin seeds and bay leaves.

    2. Once they sizzle, add turmeric, red chilli powder, coriander powder and cumin powder.

    3. Cook for 2 minutes and then stir in cream and add the Paneer.

    4. Add tomato paste, cook on low for 5 minutes before adding Saffron, Sugar or Honey, Dry Fenugreek and Garam Masala. Cook for 2 minutes and then remove from heat. 

    5. Serve hot with Naan.

    Recipe Notes

    Tips to make the best Shahi Paneer

    Crush then Roast the Saffron - To make the most of Saffron, dry roast it in a pan first. This will make it easy to grind into a powder if you like. If you don't want to grind it to a powder, you can add it into the dish knowing that the flavours have been maximised by the dry roasting beforehand. Once it is added into the recipe it will be in enough warm liquid for the flavours to become even more enhanced. Less is more when it comes to Saffron so use a very small pinch because it can completely overpower the dish.

    OR Soak the Saffron - Soak the threads in warm but not boiling water for 5 - 20 minutes.Then add it with the water into the recipe. 

    Soak Cashews beforehand - Soaking the cashews before hand makes it easier to blend them.

    Tomato - Some people don't add pureed tomatoes to Shahi Paneer and it isn't traditional to do so but I like to add them. You can skip it if you prefer. 

    Frying the Paneer beforehand - This is an optional step and it depends on the Paneer I had brought as to whether or not I fry it. If the Paneer is super soft, I don't fry it. If I have made it at home, I don't fry it either but if it is a harder Paneer, I like to fry it in oil for a couple of minutes each side over a medium low heat.

    Soaking Paneer Cubes - If you have brought a harder Paneer, soaking it in water for 10 - 15 minutes before using softens it slightly. If you then want to fry the Paneer before using it, dry it thoroughly so it doesn't splutter. 

    Variations

    To save time, you can use ground almonds instead of pre soaking cashews and blending them. 

    You can fry cashews and add them as an additional garnish to the dish.

    Some people prefer to use soaked Almonds in place of Cashews. If you do this, remove the skin from the Almonds before blending.

    You can add fruits such as golden raisins in the dish too. 

    You can add Rose water and Rose Petals to the dish for a touch of Mughal luxury. 

    Nutrition Facts
    Shahi Paneer
    Amount Per Serving
    Calories 338 Calories from Fat 252
    % Daily Value*
    Fat 28g43%
    Saturated Fat 12g75%
    Cholesterol 53mg18%
    Sodium 687mg30%
    Potassium 275mg8%
    Carbohydrates 14g5%
    Fiber 3g13%
    Sugar 5g6%
    Protein 11g22%
    Vitamin A 686IU14%
    Vitamin C 16mg19%
    Calcium 317mg32%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    1. April says

      August 01, 2020 at 3:53 pm

      5 stars
      This is one of my favorite dishes. I love all the flavors in it and I can not wait to try your version of it. Thanks for sharing.

      Reply
      • Safira says

        August 05, 2020 at 9:45 am

        You are welcome. Enjoy!

        Reply
    2. Sharon says

      August 04, 2020 at 2:28 pm

      5 stars
      This is one of my favorite comfort food dishes. It's so full of flavor and perfect for dipping soft naan into.

      Reply
      • Safira says

        August 04, 2020 at 2:40 pm

        YES! So flavourful. 🙂

        Reply
    3. Toni Dash says

      August 04, 2020 at 3:13 pm

      5 stars
      I really can't wait to make it again!! It is so good!

      Reply
      • Safira says

        August 05, 2020 at 9:44 am

        So glad you enjoyed it Toni. 🙂

        Reply
    4. veenaazmanov says

      August 04, 2020 at 3:49 pm

      5 stars
      Love your delicious recipe and I just cant wait to try this out to treat all my vegetarian friends. A dish full of flavors and richness.

      Reply
      • Safira says

        August 05, 2020 at 9:44 am

        Hope they enjoy it! x

        Reply
    5. Dannii says

      August 04, 2020 at 3:53 pm

      5 stars
      I love paneer, and I am always looking for new ways to enjoy it. This looks delicious.

      Reply
      • Safira says

        August 05, 2020 at 9:46 am

        Thanks Dannii x

        Reply
    6. recifit says

      October 11, 2020 at 4:00 pm

      5 stars
      Superb ..... today I have made this ... comes out really well... thank you so much for sharing this recipe

      Reply
      • Safira says

        October 11, 2020 at 4:58 pm

        So happy to read this. Thank you for sharing your feedback. 🙂

        Reply

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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    24 shares