Restaurant-Style Shahi Paneer Recipe (At Home!)

Indulge in the creamy delight of Shahi Paneer, a North Indian masterpiece! This vegetarian dish features pillowy paneer cubes bathed in a rich tomato gravy bursting with aromatic spices. 

Our recipe offers a straightforward approach to creating this restaurant-quality curry at home. Whether you prefer a milder or spicier experience, we’ll guide you through customizing the heat level to your taste. So, get ready to impress your family and friends with this flavorful and satisfying vegetarian main course.

Ingredients

• For the Marinade (Optional)
  • 1 tbsp yogurt
  • 1/2 tsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • Pinch of red chili powder
  • Salt to taste

• For the Gravy
  • 2 tbsp ghee or butter
  • 1 bay leaf
  • 2 cloves
  • 2 green cardamoms
  • 1 black cardamom (optional)
  • 1 inch cinnamon stick
  • 1 medium onion, sliced
  • 1 tomato, chopped
  • 1/2 tsp ginger-garlic paste
  • 1/4 tsp ground cumin
  • 1/2 tsp coriander powder
  • 1/4 tsp red chili powder (adjust to spice preference)
  • 1/4 tsp turmeric powder
  • 1/4 cup water
  • 1/4 cup cashew paste (or 1/4 cup cashews soaked and ground)
  • 1/2 cup heavy cream
  • 1 tsp garam masala
  • Salt to taste
  • 1/4 tsp kasuri methi (dried fenugreek leaves)
  • 200 gms paneer, cubed
  • Few saffron strands (optional)
  • Fresh cilantro, chopped (for garnish)

Instructions

Marinate the Paneer (Optional)

Combine yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt in a bowl. Add paneer cubes and toss to coat. Set aside for 15-20 minutes.

Prepare the Gravy

Heat ghee/butter in a pan over medium heat. Add bay leaves, cloves, cardamoms, and cinnamon sticks. Saute for a few seconds until fragrant.

• Add sliced onions and cook until softened and translucent. Add ginger-garlic paste and cook for another minute.
• Add cumin, coriander powder, red chili powder, and turmeric powder. Saute for a minute, stirring constantly, to release the aroma of the spices.
• Add chopped tomatoes and cook until they soften and become mushy.
• Add 1/4 cup water and simmer for 5 minutes. Let the mixture cool slightly.
• Grind the mixture into a smooth puree using a blender or immersion blender.
• Return the puree to the pan and simmer for another 5 minutes.
• Add cashew paste and cook for a minute.
• Add heavy cream, garam masala, salt, and kasuri methi. Stir well and simmer for 2-3 minutes.
• Gently add the paneer cubes (if marinated, remove them from the yogurt mixture first). Simmer for another 2-3 minutes until paneer is heated through.
• (Optional) Add a few saffron strands and simmer for another minute for extra flavor.
• Garnish with chopped cilantro and serve hot with roti, naan, or jeera rice.

Tips

• You can adjust the spice level of the recipe by adding more or less red chili powder.
• For a richer gravy, you can use full-fat cream instead of heavy cream.
• If you don’t have cashews, you can use almonds or sunflower seeds for the cashew paste.
• To make restaurant-style Shahi Paneer, you can shallow fry the paneer cubes before adding them to the gravy.
• You can also add a pinch of kewra water for a floral aroma (optional).
  

Enjoy your delicious restaurant-style Shahi Paneer at home!