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Home ยป Recipes ยป Global Recipes

Published: Jul 25, 2020. Post Updated: Nov 27, 2024

Home ยป Recipes ยป Global Recipes

Restaurant Style Shahi Paneer

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Restaurant Style 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 rich, creamy and 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. Traditionally (Mughlai style), it is made without Tomatoes and is white in appearance, but the restaurant version (Punjabi version) is made with Tomatoes.

Shahi Paneer in dish

Shahi Paneer

Shahi Paneer is a very aromatic dish with cardamom, saffron, cloves, fenugreek, cashews, cream, and soft Paneer. Some people do add fruits, rose petals/rose water and Khoya (Milk Solids) too. You can add them if you like. I like to Cashews, Saffron, Cream and whole Spices.

This version is the Punjabi versionso we also include Tomatoes.

Ingredients in Shai Paneer

Ingredients on table

Whole Spices - Saffron, Green and Black Cardamom, Cinnamon, Bay Leaf, Kasuri Methi (Dry Fenugreek), Cumin Seeds and Cloves.
Onion - You can use White or Red.
Cashews - This is used to both thicken and the Curry and make it creamier and more luxurious.
Oil and Ghee - Oil is to stop the Spices from sticking to the Pot and Ghee adds flavour.
Garlic, Ginger and Green Chillies - 1 tablespoon of each.
Plum Tomatoes - from a tin blended. You can use Passata or any Tomatoes from a tin blended. If Tomatoes are in season and good where you are, you can also use 2 large ones.
Ground Spices and Salt - Salt, Turmeric Powder, Red Chilli Powder, Cardamom Powder, Garam Masala Powder
Paneer - Cut into triangles or cubes. To cut into triangles, cut them into squares before cutting the squares into triangles.
Double Cream - aka Heavy Cream.

How to make it

For the full recipe with measurements, scroll to the recipe card at the bottom of the page:

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.

Heat Ghee and Oil in a large pan.

Add the whole spices - cumin seeds, cloves, cinnamon, green cardamom, black cardamom, cinnamon, bay leaf and cloves.
Allow to sizzle for 30 seconds till aromatic.

Whole Spices in Ghee and Oil in pan

Add the Onions and cook till golden brown. About 10 minutes.

Onions added to pan

Stir in Ginger, Garlic and Green Chillies and saute for 1 minute.

Garlic, Ginger and Green Chilli added to pan

Pour in the Tomatoes and Tomato puree. Cover and cook on medium low for 10 minutes.

Tomatoes added to pan

Tomato Puree added to pan

Add the Salt, Turmeric powder, Red Chilli powder and Kasuri Methi.

Ground Spices added to Tomatoes in pan

Simmer on medium high for 3-4 minutes.

Add Water, soaked Saffron and the soaked Cashews in Water. Remove the Cinnamon Stick, Bay Leaf and Cardamom Pods from the Curry. Blend until smooth, then add back to the pan.

Water added to pan

Cashew Water added to pan

Add the Paneer and Cardamom Powder cook on medium heat for 5 minutes.โ€จDrizzle over the Double Cream and turn off the heat.

Paneer added to pan

Shahi Paneer in dish

Shahi Paneer close up

How to serve it

Serve Shahi Paneer with Garlic Butter Naan, Ghee Rice, Cumin Rice or Basmati Rice.

Serve it alongside Kachumber and Vegetable Raita.

Tips to make the best Shahi Paneer

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 either ice water or warm but not boiling water for 5 - 20 minutes.Then add it with the water into the recipe. 

Crush Kasuri Methi

Crush the Kasuri Methi between your fingers before adding it to the Curry to enhance the flavour.

Soak Cashews beforehand

Soaking the cashews before hand makes it easier to blend them.

Blend Whole Spices

You can blend the whole Spices in the Curry but I remove what I can, because it can be overpowering. Especially the Black Cardamom.

Add Tomates

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. 

Donโ€™t overcook the Paneer

If you simmer it for too long, it becomes hard and chewy.

Variations

Use Ground Almonds instead

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

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

Fry Cashew to add as a garnish

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

Add Dry Fruits

You can add fruits such as Golden Raisins or chopped Apricots in the dish too. 

Fry the Paneer beforehand

You can shallow fry the Paneer beforehand. This creates a slight crust which contrasts with the soft interior of the Paneer.

Soaking Paneer Cubes 

If you have brought a very hard 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. 

Add Rose

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

Storage

Leftovers can be stored in an airtight container in the fridge for up to 2 days.

You can freeze the sauce without the Cream and Paneer. Simmer the Curry on the stove and then add the Paneer. Cook for 5 minutes, then add a drizzle of Cream before serving.

Shahi Paneer in bowl

More Paneer Recipes:

Paneer Tikka Masala

Mattar Paneer

Paneer Makhani

Chilli Paneer with Peppers

โ€จIndian Paneer Pakora - Simple Recipe

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Shahi Paneer in dish

Restaurant Style Shahi Paneer

Safira
Restaurant Style 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 rich, creamy and 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. Traditionally (Mughlai style), it is made without Tomatoes and is white in appearance, but the restaurant version (Punjabi version) is made with Tomatoes.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dinner
Cuisine Indian, Punjabi
Servings 4
Calories 338 kcal

Ingredients
  

Prep

  • 10 Saffron Strands
  • 10 Cashews
  • 40 ml Water

Onion and Tomato Base

  • 2 tablespoon Oil
  • 1 tablespoon Ghee or Butter Or just add more Oil
  • 1 teaspoon Cumin Seeds
  • 3 Cloves
  • 1 inch Cinnamon Stick
  • 2 Green Cardamom Pods cracked open
  • 1 Black Cardamom
  • 1 large Bay Leaf
  • 1 large Onion Diced
  • 1 tablespoon Garlic Paste 6 cloves Garlic Crushed,
  • 1 tablespoon Ginger Paste 1 inch Crushed
  • 1 tablespoon Green Chilli Paste 2 Green Chillies, Slit slightly down the middle
  • 250 g Plum Tomatoes Blended, or Passata
  • 1 heaped tbsp Tomato Puree
  • 1 teaspoon Salt
  • ยผ teaspoon Ground Turmeric
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Garam Masala Powder
  • 1 teaspoon Kasuri Methi Dried Fenugreek, crushed between your fingers
  • 100 ml Water

Cream and Combining

  • 225 g Paneer Cut into traingles
  • Pinch Cardamom Powder
  • 4 tablespoon Double Cream

Instructions
 

Prep

  • Crush the Saffron between your fingers and dry roast in a pan over medium low heat. Then soak in Ice or Warm Water.
  • Soak 10 Cashews in water for 15 - 20 minutes.

Base

  • Heat Ghee and Oil in a large pan.
  • Add the whole spices - Cumin Seeds, Cloves, Cinnamon, Green Cardamom, Black Cardamom and Bay Leaf. Allow to sizzle for 30 seconds till aromatic.
  • Add the Onions and cook till golden brown. About 10 minutes.
  • Stir in Garlic, Ginger and Green Chillies and saute for 1 minute.
  • Pour in the Tomatoes and Tomato puree. Cover and cook on medium low for 10 minutes.
  • Add the Salt, Turmeric powder, Red Chilli powder, Garam Masala Powder and Kasuri Methi. Simmer on medium high for 3-4 minutes.
  • Add Water, soaked Saffron and the soaked Cashews in Water. Remove the Cinnamon Stick, Bay Leaf and Cardamom Pods from the Curry. Blend until smooth, then add back to the pan.

Cream and Combining

  • Add the Paneer and Cardamom Powder cook on medium heat for 5 minutes.โ€จDrizzle over the Double Cream and turn off the heat.

Notes

How to serve it

Serve Shahi Paneer with Garlic Butter Naan, Ghee Rice, Cumin Rice or Basmati Rice.
Serve it alongside Kachumber and Vegetable Raita.

Tips to make the best Shahi Paneer

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 either ice water or warm but not boiling water for 5 - 20 minutes.Then add it with the water into the recipe. 
Crush Kasuri Methi
Crush the Kasuri Methi between your fingers before adding it to the Curry to enhance the flavour.
Soak Cashews beforehand
Soaking the cashews before hand makes it easier to blend them.
Blend Whole Spices
You can blend the whole Spices in the Curry but I remove what I can, because it can be overpowering. Especially the Black Cardamom.

Variations

Use Ground Almonds instead
To save time, you can use ground almonds instead of pre soaking cashews and blending them.
Some people prefer to use soaked Almonds in place of Cashews. If you do this, remove the skin from the Almonds before blending.
Fry Cashew to add as a garnish
You can fry cashews and add them as an additional garnish to the dish.
Add Dry Fruits
You can add fruits such as Golden Raisins or chopped Apricots in the dish too. 
Fry the Paneer beforehand
You can shallow fry the Paneer beforehand. This creates a slight crust which contrasts with the soft interior of the Paneer.
Soaking Paneer Cubes 
If you have brought a very hard 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. 
Add Rose
You can add Rose water and Rose Petals to the dish for a touch of Mughal luxury. 

Storage

Leftovers can be stored in an airtight container in the fridge for up to 2 days.
You can freeze the sauce without the Cream and Paneer. Simmer the Curry on the stove and then add the Paneer. Cook for 5 minutes, then add a drizzle of Cream before serving.

Nutrition

Calories: 338kcalCarbohydrates: 14gProtein: 11gFat: 28gSaturated Fat: 12gCholesterol: 53mgSodium: 687mgPotassium: 275mgFiber: 3gSugar: 5gVitamin A: 686IUVitamin C: 16mgCalcium: 317mgIron: 2mg
Keyword Mughal Paneer, Shahi Paneer
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    5 from 6 votes

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    Recipe Rating




  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. ๐Ÿ™‚

      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. ๐Ÿ™‚

      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. ๐Ÿ™‚

      Reply

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hey...Iโ€™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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