Shahi Paneer Recipe: How to Make Creamy Paneer Curry
Written by MasterClass
Last updated: Feb 22, 2022 • 4 min read
Shahi paneer is a rich, creamy Mughlai dish popular in Northern India. Shahi paneer takes a while to prepare, but it’s well worth the effort for a special occasion. Learn how to make delicious shahi paneer with Indian cottage cheese and a silky sauce.
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What Is Shahi Paneer?
Shahi paneer is a creamy Indian curry consisting of paneer cubes cooked in a tomato and onion gravy made with cream, cashew nuts, ghee (Indian clarified butter), and saffron. Various spices, including turmeric, garam masala, cardamom, chili, and coriander, add depth of flavor to the decadent curry dish.
Like paneer butter masala or paneer tikka, shahi paneer has origins in the medieval Mughal empire in the Indian subcontinent. The word “shahi” loosely translates to “royal” in English and comes from the Mughlai royal title “Shahanshah.”
This vegetarian recipe’s main ingredient is paneer (or ponir), a type of set cottage cheese with a chewy texture and mild flavor that doesn’t melt when heated. Home cooks make paneer by curdling cow or buffalo milk with an acidic ingredient like lemon juice and then pressing the curds to make solid cheese.
5 Tips for Making Shahi Paneer
Replace some of the cream in this restaurant-style shahi paneer recipe with plain natural yogurt for a tangier flavor. Alternatively, substitute the tomatoes for yogurt to make the dish even creamier. Here are some other tips to consider before making the dish.
- 1. Stir-frying the purée: Making shahi paneer involves adding spices to vegetable purées and stir-frying them while they thicken. It’s essential to stir your purées constantly after adding the spices to prevent burning, which can give the dish a bitter, unpleasant flavor.
- 2. Simmering the paneer: Additionally, avoid simmering the paneer in the gravy for more than a couple of minutes. Overcooking the paneer will make it tough and rubbery. If you want to cook the paneer a bit longer, sauté it separately before adding it to the sauce.
- 3. Adding the powdered cardamom: Turn the heat off before adding the powdered cardamom toward the end of the cooking process. Continuing to simmer the shahi paneer gravy after adding the cardamom powder can cause it to lose its delicate, aromatic flavor.
- 4. Making vegan or dairy-free shahi paneer: Make a vegan or dairy-free version of this paneer dish by substituting the ghee for a dairy-free spread or vegetable oil and using full-fat coconut milk instead of the heavy cream. Firm tofu is a good dairy-free alternative for paneer because it can easily absorb the flavors of the cooking sauce. Give the tofu a similar chewy texture to paneer by wrapping it in a clean kitchen towel and pressing it under some heavy books to squeeze out the moisture and make it denser.
- 5. Serving the curry: Traditionally, hosts serve shahi paneer alongside other curries, rice dishes, and Indian breads as a buffet-style banquet. The curry makes an ideal vegetarian main course for a special occasion, served with rice and naan bread or roti. Alternatively, serve the curry as a side dish for a more elaborate spread.
Authentic Shahi Paneer Recipe
makes
2 as a main course or 4 as a side dishprep time
20 mintotal time
1 hrcook time
40 minIngredients
- 1
Place the cashew nut kernels in a small bowl and add enough hot water to cover them. Allow the cashew kernels to soak while you prepare the curry sauce.
- 2
Place the onions, chili, garlic, ginger, cardamom pods, and cloves in a large pan and add a ½ cup of water. Bring the mixture to a boil and then reduce the heat to simmer for 10 minutes. Set the pan aside and allow the mixture to cool. Remove the whole spices, then blend the mixture into a smooth paste.
- 3
Warm the heavy cream in a pan but don’t allow it to boil. Add the saffron and stir, then set the mixture aside. The saffron will infuse the cream with flavor and turn it pale yellow.
- 4
Melt the ghee in a non-stick cooking pot or kadai, then add the onion-chili purée mixture. Cook the purée on medium heat for around 5 minutes, until it becomes thick and glossy, stirring it regularly to prevent burning or sticking.
- 5
Turn the heat off while you make the tomato purée. Place the chopped fresh tomatoes in a blender and pulse until smooth. Add the blended tomatoes to the onion pan and cook the mixture on medium heat for 5 minutes until it forms a thick paste. Add the red chili powder and dried coriander and cook the paste for 2 more minutes.
- 6
Turn the heat off again while you make the cashew paste. Place the cashews and their soaking water in a blender and pulse thoroughly until you achieve a completely smooth, silky consistency.
- 7
Add the puréed cashews and sugar to the pan with 1½ cups of cold water and bring the mixture to a boil. Then, simmer the sauce on low heat for 5 minutes, or until it thickens enough to coat the back of a spoon.
- 8
Put the dry fenugreek leaves in your hand and rub them between your palms over the pan to break them apart into the sauce. Add the garam masala and paneer cubes and simmer for 1 minute. Stir the sauce gently, taking care not to break up the paneer pieces.
- 9
Add the saffron cream and simmer for 1 minute. Turn the heat off and then stir in the cardamom powder.
- 10
Garnish the shahi paneer with fresh coriander leaves and serve alongside jeera rice and Indian breads like paratha.
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