How to make Shahi Paneer

How to make Shahi Paneer
October 9, 2023

How to make Shahi Paneer

This Shahi Paneer is deliciously rich and creamy, making it one of the maximum famous recipes in Mughlai delicacies. Fresh, melted cheese mixed with a creamy sauce, ideal to serve with naan or roti. “Shahi” manner “king” and I can promise this dish is worthy of a king! What are you looking forward to? This scrumptious, royal dish may be in your table this night. Go ahead and treat your self!

What is Shahi Paneer?

Shahi Paneer literally translates as “royal paneer”. My recipe is a wealthy, creamy curry based mostly on nuts, onions, yogurt and herbs.

Paneer is a cream cheese famous in Indian cuisine. It is made by using milking with a meals acid (regularly lemon juice) and then pressing it into cubes. The maximum first rate element approximately paneer cheese is that it’d now not soften, giving it a tofu-like texture.

There are a few variations to prepare the recipe. Some Shahi Paneer recipes use tomatoes and butter. I determined no longer to apply those factors, rather the use of yogurt to lighten the dish substantially.

Shahi sauce is full of fragrant flavors such as onion, ginger, garlic, red chili powder, saffron and cardamom. Balanced with thick, creamy yogurt, this lighter model of Shahi Paneer is best for specific events.

If you are searching out a warming, comforting vegetarian dish for dinner, appearance no similarly. Shahi Paneer is taken into consideration one in all my favored dishes and will truly turn out to be actually one in all yours too.

Now greater than ever, comfort meals is famous. This Shahi Paneer is positive to fill your stomach and heat your soul.

How to make Shahi Paneer

Although the component listing for the Shahi Paneer recipe is pretty lengthy, don’t be intimidated. There is not anything specifically technical or difficult about making this dish.

Ingredients used for How to make Shahi Paneer

For cooking onions and nuts

½ cup chopped onion or 1 medium onion

2 tablespoons chopped cashews

1 tablespoon almonds

1 tablespoon unshelled Magaz or melon seeds

½ teaspoon minced garlic or 3 to 4 small to medium cloves of garlic

½ teaspoon finely chopped ginger or 1 inch ginger

1.5 cups of water

Other ingredients

three tbsp ghee (clarified butter) or oil or butter

1 tsp coriander powder (floor coriander)

¼ teaspoon garam masala

½ teaspoon purple chili powder or cayenne pepper

½ dl quark (yoghurt), a hundred twenty 5 grams – whipped until smooth

1 to 1.5 cups strained broth (received thru boiling the onions with nuts) + water or 1 to 1.Five cups water

½ Add to at least one tsp sugar or as desired

salt as wanted

¼ teaspoon cardamom powder

15 to twenty saffron threads – lightly beaten 200 grams of paneer (curd)

Add 1 tablespoon of whipped cream or if wanted – non-compulsory

1 tsp kewra water (screw pine water) or rose water – non-compulsory

Whole spices

1 Tej Patta (Indian bay leaf)

2 to 3 cloves

2 to a few green cardamoms

1 black cardamom

1 inch cinnamon

½ teaspoon (cumin) Shahi Jeera

Instructions /How to make Shahi Paneer

  1. Put the nuts and seeds – 2 tbsp chopped cashews, 1 tbsp almonds, 1 tbsp melon seeds (Magaz) – in a bowl and rinse them some times with water.

Drain off all water and set apart.

  1. Simmer the following substances in 1.5 cups of water over medium warmth for eight to 10 mins.

½ cup chopped onion

2 tbsp chopped cashews

1 tablespoon almonds

1 tablespoon melon seeds (Magaz)

½ teaspoon chopped ginger

½ teaspoon finely chopped garlic

3. Continue to prepare dinner dinner until the onions are soft, then stress the broth and set apart for later use.

4. Once cooled, region the clean onion, nuts, seeds, ginger and garlic in a blender or meals processor. If you want, you could peel the almonds.

5. Make a terrific paste of the cooked onion mixture and add 2 to four tablespoons of the strained water if essential.

  1. Blend ½ cup of smooth cottage cheese (yogurt) till easy and set aside.
  2. Heat 3 tablespoons of ghee(oil) in a frying pan over medium warmness. Let the ghee soften. You may also even use oil or butter in place of ghee.

8. Fry all the spices until they increase their aroma in ghee.

The complete spices are indexed underneath:

1 Tej Patta (Indian bay leaf)

2 to 3 cloves

2 to 3 inexperienced cardamoms

1 black cardamom

1 inch cinnamon

½ tsp cumin (Shahi Jeera) – may be substituted with cumin alternatively.

Tip: Be very careful proper right here as herbs are touchy and might burn rapid in case you’re careless.


now not all herbs are ate up. If you want, you can remove all of the spices (after frying in the oil), besides the cumin, with a slotted spoon earlier than inclusive of the onion and pork paste.Nine. Add onion and nut butter.

  1. Stir over low to medium warm temperature until the pasta is easy. Then cook dinner for 7 to eight minutes or till the fats comes off the perimeters of the pasta.

You will see the noodles get thicker and shinier as they keep to prepare dinner. Stir constantly for even cooking. This additionally prevents the pasta from burning from under.

11. Now add ½ tsp red chili powder or cayenne pepper, ¼ tsp garam masala powder and 1 tsp coriander powder. You may even update the red chili powder with ¼ teaspoon of white or black pepper powder.

Stir to mix nicely.

  1. Reduce the heat to low or turn off the warm temperature. Add the whipped yogurt, 1 to one.5 cups of the strained broth and further water, ½ to as a minimum one teaspoon sugar, and salt as desired.

13. Stir properly and simmer over low warm temperature for 10 to 12 minutes, or until the sauce thickens. You can trade the consistency of the sauce at any time by way of using adding much less or greater water.

  1. Add ¼ teaspoon cardamom powder and weigh down 15 to 20 saffron threads.
  2. Stir and add the paneer cubes (two hundred grams) and 1 tablespoon of whipped cream. Add 1 tsp kewra water and stir (optional step). If you upload butter, you could add it proper right here. Mix well and flip off the heat.

Tip 1: If you’re vegan, you could resultseasily update the paneer with tofu.

Tip 2: If you decide upon a richer version, feel free to feature greater cream or butter to the recipe wherein indicated.

16. Garnish with sparkling coriander leaves or mint leaves or a few saffron threads and enjoy with rice or flat bread.

Expert guidelines

Rich Version: A very rich version of the Shahi Paneer recipe is prepared with the addition of butter and additional cream. In this recipe I added a lot less cream. If you like, feel loose to feature extra cream or use butter.

Tomatoes: I didn’t add tomatoes to this dish due to the fact I used yogurt (curd). However, you can replace yogurt with tomato puree in the identical share. If you’re including tomatoes, add 2 to 3 tablespoons of cream as this balances the tartness and sourness of the tomatoes.

Freshness: Since an awful lot of the sauce includes nuts and yogurt, make certain the ones components are sparkling. The nuts and seeds must now not be rancid and the cottage cheese (yoghurt) want to no longer be acidic.

What is Mughlai cuisine?

From the 14th to the nineteenth century, the Mughals (“Muh-Gallen”) dominated India. The eating regimen that resulted from their rule have become very wealthy and often covered nuts, dried culmination and warming spices. Some extraordinary dishes you may understand that may be attributed to the Mughlai rule (“moog-lie”) are biryani, paratha, tandoor and pulao.

How to serve Shahi Paneer?

You can serve it with roti, naan or paratha. You can also serve it with a rice dish like cumin rice, vegetarian pulao or ghee rice.


Calories 331 Fat 28g Saturated fat 15g94 Polyunsaturated fat 1 g Monounsaturated fat 2 g Cholesterol 69 mg Sodium 46 mg Potassium 204 mg Carbohydrates 12g Fiber 2g Sugar 3g Protein 11 g

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