Authentic Shahi Paneer Recipe – Almond & Rose Flavored Indian Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Shahi Paneer Recipe – Almond & Rose Flavored Indian Curry

Introduction

Shahi Paneer. Just the name evokes a sense of royalty, doesn’t it? It’s one of those dishes that always feels a little special, a little indulgent. I remember the first time I tried to make it – it felt a bit daunting! But trust me, once you understand the core principles, it’s surprisingly achievable at home. This recipe is my go-to, perfected over the years, and I’m so excited to share it with you. It’s rich, creamy, and bursting with delicate flavors of almond and rose. Let’s get cooking!

Why You’ll Love This Recipe

This Shahi Paneer isn’t just another paneer curry. It’s a symphony of flavors! The creamy almond paste base, fragrant spices, and a hint of rose water create a truly unforgettable dish. It’s perfect for special occasions, family gatherings, or simply when you want to treat yourself to something truly delicious. Plus, it’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to create this royal delight:

• 20-22 almonds (about 60g)
• ¾ cup onions (about 150g)
• 2 tablespoons ghee (30ml)
• ½ teaspoon shahi jeera (2.5ml)
• 1 inch cinnamon stick
• 2-3 green cardamoms
• 4 cloves
• 2-3 strands mace
• 1 tej patta (bay leaf)
• 2 teaspoons ginger-garlic paste (10ml)
• 1 green chili
• ¼ teaspoon black pepper powder (1.25ml)
• ½ teaspoon coriander powder (2.5ml)
• 6 tablespoons yogurt (90ml)
• 200 grams paneer
• 3 tablespoons light cream (45ml)
• 1 teaspoon rose water (5ml)

Ingredient Notes

Let’s talk ingredients – a few tips to ensure the best results!

• Almonds: The Heart of the Shahi Paneer Don’t skimp on the almonds! They form the base of the gravy and contribute to its signature richness. Blanching them is key for a super smooth paste.
• Shahi Jeera: Aromatic & Distinctive Shahi jeera (black cumin) has a more intense, smoky aroma than regular cumin. It’s what gives Shahi Paneer its unique fragrance. If you can’t find it, you can use regular cumin seeds, but the flavor won’t be quite the same.
• Rose Water/Kewra Water: The Royal Touch A little goes a long way! These floral waters add a delicate perfume. I sometimes use kewra water instead of rose water – it has a slightly different, more subtle aroma.
• Ghee: Traditional Flavor & Texture Ghee is traditional for a reason. It adds a beautiful richness and nutty flavor. You can use oil, but ghee really elevates the dish.
• Paneer: Choosing the Right Kind Fresh paneer is best! It should be soft and slightly spongy. If using store-bought, make sure it’s not too rubbery. You can gently soak it in warm water for 10-15 minutes to soften it up.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the almonds. Blanch them in hot water for 30-40 minutes. This makes peeling them so much easier. Once cooled, peel and blend with the soaking water to create a super smooth paste. Set aside.
2. Next, chop the onions and cook them with a splash of water until they’re beautifully soft. Then, blend them into a smooth paste. This is crucial for a silky gravy!
3. Now for the magic! Heat the ghee in a pan over medium heat. Add the shahi jeera, cinnamon stick, cardamoms, cloves, mace, and tej patta. Fry for a minute or two until fragrant – your kitchen should smell amazing!
4. Add the onion paste and ginger-garlic paste. Sauté until the oil starts to separate from the mixture – this takes about 5-7 minutes. Patience is key here!
5. Now, add the almond paste and sauté for another 2 minutes. Then, stir in the green chili, black pepper powder, and coriander powder.
6. This is where things get a little tricky. Gradually add the yogurt, stirring constantly to prevent it from curdling. Seriously, don’t stop stirring!
7. Add about 1-2 cups of water (depending on how thick you like your gravy) and simmer for 4-5 minutes. Season with salt to taste.
8. Gently add the paneer cubes to the gravy. Turn off the heat – we don’t want to overcook the paneer.
9. Finally, stir in the cream and rose water (or kewra water). Garnish with a few strands of saffron before serving.

Expert Tips

• Don’t rush the sautéing process. Properly sautéing the onions and almond paste is essential for developing the flavors.
• Stirring constantly while adding the yogurt is non-negotiable!
• Taste and adjust the seasoning as you go.

Variations

• Vegan Shahi Paneer: Substitute the paneer with firm tofu and the yogurt and cream with cashew cream or coconut cream.
• Gluten-Free Shahi Paneer: This recipe is naturally gluten-free! Just double-check your spices to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: Adjust the amount of green chili and black pepper powder to your liking. My family prefers a milder version, so I usually use just half a chili.
• Festival Adaptations (Diwali, Eid, etc.): For Diwali, I sometimes add a sprinkle of chopped nuts like pistachios and almonds for extra richness.

Serving Suggestions

Shahi Paneer is best served hot with naan, roti, or jeera rice. A side of raita (yogurt dip) and a simple salad completes the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavor actually develops even more overnight! Reheat gently on the stovetop or in the microwave.

FAQs

• What makes Shahi Paneer different from other Paneer curries? The key difference is the rich almond paste base and the use of aromatic spices like shahi jeera and rose water. It’s much more luxurious and flavorful than a typical paneer curry.
• Can I use cashews instead of almonds? What adjustments should I make? Yes, you can! Cashews will give a slightly sweeter flavor. You might need to add a squeeze of lemon juice to balance the sweetness.
• How can I prevent the yogurt from curdling while cooking? The secret is to add the yogurt gradually, while stirring constantly. Also, make sure the gravy isn’t too hot when you add the yogurt.
• What is the best way to prepare the onion paste for a smooth gravy? Cook the onions until they’re really soft and golden brown. Then, blend them with a little water until completely smooth.
• Can I make this Shahi Paneer ahead of time? How does it affect the flavor? Yes, you can! The flavors actually meld together beautifully overnight. Just add the cream and rose water right before serving.
• What side dishes complement Shahi Paneer perfectly? Naan, roti, jeera rice, raita, and a simple cucumber salad are all excellent choices.