Restaurant Style Shahi Paneer

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

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

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. 

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.

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

Stir in Ginger, Garlic 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 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.

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

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. 

Don’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.

More Paneer Recipes:

Paneer Tikka Masala

Mattar Paneer

Paneer Makhani

Chilli Paneer with Peppers


Indian Paneer Pakora - Simple Recipe

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