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shahi paneer recipe video

Shahi Paneer

Restaurant style shahi paneer featuring creamy and delicious spiced sauce with deliciously soft paneer
5 from 3 votes
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Course: Lunch, Dinner
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 15 minutes
Author :Nish Kitchen
Servings 4

Ingredients

Sauce:

  • 10 cashew nuts
  • 2 teaspoons oil
  • 1 bay leaf
  • 3 cloves
  • 2 green cardamom pods
  • 2 cm cinnamon stick
  • 1 teaspoon cumin seeds
  • 1 onion diced
  • 3 garlic cloves roughly chopped
  • 2 cm fresh ginger chopped
  • 2 green chilies chopped
  • 1 cup canned tomatoes or 2 tomatoes diced
  • ¼ cup coriander (cilantro) stems

Curry:

  • 1 tablespoon butter
  • 2 teaspoons oil
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon red chili powder
  • ½ cup heavy or thickened cream
  • 1 teaspoon dried fenugreek leaves kasuri methi
  • 600 g paneer or Indian cottage cheese, cut into cubes
  • 2 tablespoons chopped coriander (cilantro) leaves
  • 1 cup water
  • Salt to taste

Garnish:

  • Coriander cilantro leaves
  • 1 tablespoon fresh cream

To serve:

  • Rice paratha, naan or roti

Instructions

Make sauce:

  • Soak cashew nuts in warm water for about 10 minutes.
  • Heat oil in a large frying pan over medium-high heat.
  • Add bay leaf, cloves, cardamom, cinnamon stick and cumin seeds. Saute, stirring, for about 1 minute or until fragrant.
  • Add onions. Saute, stirring occasionally, for about 2-3 minutes or until soft and translucent.
  • Add garlic, ginger, green chilies, tomatoes and coriander stems. Saute, stirring occasionally, for about 2-3 minutes or until the tomatoes are cooked and mushy.
  • Remove from heat. Allow to cool completely.
  • Add to a food processor alongside cashew nuts. Grind to a smooth paste.

Make the curry:

  • Heat butter and oil in the same pan.
  • Add turmeric, cumin, coriander and red chili powder. Saute, stirring, for about 1 minute or until fragrant.
  • Add tomato-spice paste. Stir to combine. Season with salt.
  • Cook, stirring occasionally, for about 5 minutes.
  • Add cream, water and fenugreek leaves. Stir to combine.
  • When the mixture starts to boil, add paneer. Cook, stirring occasionally, for about 3-4 minutes. Add more water if required.
  • Stir in coriander (cilantro) leaves. Heat through.

Garnish and serve:

  • Garnish with coriander (cilantro) leaves. Drizzle with fresh cream.
  • Serve with rice, paratha, naan or roti.

Video

Notes

  • More spices - Add 1 black cardamom to the whole spices if you like. It’s totally optional.

Nutrition

Calories: 115kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 114mg | Potassium: 133mg | Fiber: 3g | Sugar: 2g | Vitamin A: 256IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 2mg