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Healthy Dinners: Shahi Paneer Recipe

Updated on May 27, 2017
Shahi paneer
Shahi paneer

Making Shahi Paneer

Shahi paneer is a rich and delicious gravy curry that can be served with roti, paratas, chapati, or with any kind of flat bread.

This side dish originated as a royal curry. Due to its amazing taste, it is a popular side dish served in restaurants. Making this curry is easy. There are only two main steps for making this side dish.

In the first step, you have to saute whole garam masala, onion, garlic, ginger, pepper corns, tomatoes, cashew nuts, coriander powder, chili powder, etc. You have to grind them to get a spicy paste. Cashew nuts and fresh cream make this curry rich and flavorful.

In the second step, saute some julienned ginger and chopped green chilies in oil. Add the ground paste. Stir-cook for a while. Then add fresh cream. Continue cooking on low fire. Add paneer cubes. Mix well. Shahi paneer is ready. Garnish with chopped coriander leaves.

The key to make this curry delicious is not to add much water. It should be creamy and thick. You have to dunk the flat bread into this side dish for getting maximum pleasure of relishing it!

5 stars for Shahi Paneer
Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: Serves six people

Ingredients

  • 200 g paneer, cut in small cubes
  • 5 cloves
  • 1/2 inch stick cinnamon
  • 6-7 peppercorns
  • 4-5 green cardamom
  • 1/2 cup onion, chopped
  • 1 tbsp Kashmiri red chili powder
  • 1 tbsp coriander powder
  • 10-12 cashew nuts
  • 2 cups tomato, chopped
  • 1 tsp ginger-garlic paste, or a mix of finely chopped ginger and garlic
  • 1 tbsp butter
  • 1/8 tsp turmeric powder
  • 2 tbsp oil
  • 2 green chilies, slit lengthwise
  • 1/2 cup fresh cream
  • 1 tbsp ginger, julienned
  • 2 tbsp coriander leaves, chopped
  • 3/4 tsp salt, or as per taste
  • 1/4 tsp sugar

Step-By-Step Instructions and Images for Making Shahi Paneer

  1. Wash paneer cubes in warm water. Strain and run cold water on it. Keep aside.
  2. Heat 1 1/2 tsp oil in a pan. Add whole garam masala spices like cardamom, cinnamon stick, peppercorns, and cloves. Saute for 30 seconds.
  3. Add chopped onion, finely chopped ginger, and garlic. Saute on medium high flame till they emit fine aroma. Instead, if you want to add ginger-garlic paste, you add it now.
  4. Throw cashew nuts. Fry them on low fire till they change the color.
  5. Add chopped tomato. Stir-cook on high fire for 4-5 minutes or till tomato becomes mushy.
  6. Add coriander powder, kashmiri red chili powder, turmeric powder, and salt. Continue cooking for 2-3 minutes.
  7. Turn off the fire. Transfer the content to a mixer/blender. Finely grind them to get a paste. Strain, to remove the fibrous contents. Collect the paste in a bowl.
  8. Heat 1/4 tsp oil in a pan. Add butter to it. Throw slit green chilies and julienned ginger. Saute for one minute.
  9. Pour the gravy paste. Stir-cook till it gives out nice aroma. It takes about 1-2 minutes. Add sugar.
  10. Pour fresh cream to the pan. Mix well. Add paneer cubes. Blend the gravy with the paneer. You can now add 1/2 tsp kasuri methi powder for added flavor. I didn't use. If the gravy is too thick, pour some water.
  11. Check for taste. Add salt and red chili powder if needed. Throw chopped coriander on top. Gently mix the curry once.
  12. Shahi paneer is ready to serve. Serve it hot with roti, chapati, parata, or with any type of flatbread. Dunk the bread into the curry and enjoy the taste!

Click thumbnail to view full-size
Step one: Keep ingredients readyStep two: Saute whole garam masala spicesStep three: Stir-cook onion, ginger, garlic, and cashew nutsStep four: Add chopped tomato. Cook on high flame. Step five: Add coriander powder, red chili powder, turmeric powder, and saltStep six: Content ready for grinding into a paste.Step seven: Saute green chili and julienned ginger in butter. Step eight: Add ground paste. After cooking for 4-5 minutes, add fresh cream.Step nine: Throw in paneer cubes Step ten: Ready to eat Shahi paneer
Step one: Keep ingredients ready
Step one: Keep ingredients ready
Step two: Saute whole garam masala spices
Step two: Saute whole garam masala spices
Step three: Stir-cook onion, ginger, garlic, and cashew nuts
Step three: Stir-cook onion, ginger, garlic, and cashew nuts
Step four: Add chopped tomato. Cook on high flame.
Step four: Add chopped tomato. Cook on high flame.
Step five: Add coriander powder, red chili powder, turmeric powder, and salt
Step five: Add coriander powder, red chili powder, turmeric powder, and salt
Step six: Content ready for grinding into a paste.
Step six: Content ready for grinding into a paste.
Step seven: Saute green chili and julienned ginger in butter.
Step seven: Saute green chili and julienned ginger in butter.
Step eight: Add ground paste. After cooking for 4-5 minutes, add fresh cream.
Step eight: Add ground paste. After cooking for 4-5 minutes, add fresh cream.
Step nine: Throw in paneer cubes
Step nine: Throw in paneer cubes
Step ten: Ready to eat Shahi paneer
Step ten: Ready to eat Shahi paneer

Nutritional Information of Shahi Paneer

Nutrition Facts
Serving size: 1
Calories 370
Calories from Fat252
% Daily Value *
Fat 28 g43%
Saturated fat 17 g85%
Carbohydrates 22 g7%
Sugar 11 g
Fiber 3 g12%
Protein 19 g38%
Cholesterol 41 mg14%
Sodium 112 mg5%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

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  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 3 months ago from Bengaluru

    Thank you. I will try to write on it as early as possible.

  • Spanish Food profile image

    Lena Durante 3 months ago from San Francisco Bay Area

    Thank you so much, Shaila! I knew you were the right person to ask. It sounds simple, but I will wait for your article before I try it myself!

  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 3 months ago from Bengaluru

    Thanks.

    Making paneer at home is easy. Boil milk and curdle it by adding lemon juice, when the milk is boiling hot. Turn off the fire. Mix it well. Milk solids and water separates. Pour the mix on a muslin cloth or any thin porous cloth to strain the water.

    Squeez the entire water. You will get white milk solid. Press it along with the cloth and keep on a plate with a hole, so that the remaining water flows down. Keep heavy weight on the milk solid. After half an hour you will get a slab of paneer. You can now cut them into cubes.

    Just I explained it for you. I will write this article soon.

  • Spanish Food profile image

    Lena Durante 3 months ago from San Francisco Bay Area

    I think I've said before how much I love paneer, but they don't sell it in my local store. Do you ever make it from scratch? I think I'd like to try, and I wondered if you had a recipe for it already published.