Shahi Paneer Recipe – Authentic Cashew & Spice Rich Indian Curry

Last Updated on 4 months by Neha Deshmukh

Shahi Paneer Recipe – Authentic Cashew & Spice Rich Indian Curry

Introduction

Oh, Shahi Paneer! Just the name evokes images of rich, creamy indulgence, doesn’t it? This isn’t just a curry; it’s a celebration of flavors. I remember the first time I tried to make this – it felt a little daunting, but the result was so worth it. Now, I’m excited to share my version with you, simplified and packed with tips to ensure your Shahi Paneer turns out absolutely divine. Get ready for a truly royal treat!

Why You’ll Love This Recipe

This Shahi Paneer recipe is special because it focuses on building layers of flavor. The cashew-based gravy is incredibly smooth and luxurious, and the blend of spices is warm and aromatic. It’s a relatively easy recipe, perfect for a weeknight indulgence or a special occasion. Plus, it’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 2 medium onions
• 4 medium tomatoes
• 10 cashews (approximately 30g)
• 1 inch cinnamon stick
• 1 cardamom pod
• 1 clove
• 10 peppercorns
• 1 tablespoon oil
• 1 teaspoon ghee
• 1 teaspoon shahi jeera (caraway seeds)
• 1 teaspoon ginger-garlic paste
• ¼ teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• ½ teaspoon coriander powder
• 1 cup fresh green peas
• 200 grams paneer (Indian cheese)
• 2 tablespoons fresh cream
• ½ teaspoon garam masala
• 1 teaspoon kasoori methi (dried fenugreek leaves)
• 1 tablespoon coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

• Cashews: The Importance of Quality & Soaking. Using good quality cashews is key for a smooth gravy. I prefer using slightly larger cashews. Soaking them in warm water for at least 30 minutes (or even an hour) will help them grind into a super-fine paste.
• Shahi Jeera: What Makes It Special & Substitutions. Shahi jeera, or caraway seeds, has a slightly different flavor profile than regular cumin. It’s a bit sweeter and more aromatic. If you can’t find it, you can substitute with regular cumin seeds, but try to find shahi jeera for the authentic taste!
• Kashmiri Red Chili Powder: Color & Mild Heat. This is what gives Shahi Paneer its beautiful red hue without a ton of spice. It’s mild in heat, so feel free to adjust the amount if you like things spicier.
• Paneer: Choosing the Right Type for Shahi Paneer. I like to use a soft, non-rubbery paneer. If your paneer is a bit firm, soaking it in warm water for 15-20 minutes before using it will help keep it soft.
• Ghee vs. Oil: Flavor Impact in this Recipe. Ghee adds a wonderful richness and aroma to the dish. While you can use all oil, a combination of both is ideal for that authentic Shahi Paneer flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the base. Grind the onions, tomatoes, cashews, cinnamon, cardamom, cloves, and peppercorns into a smooth paste. A little water helps with this, but don’t add too much – we want a thick paste.
2. Now, heat the oil and ghee in a pressure cooker over medium heat. Add the shahi jeera and ginger-garlic paste. Sauté for a minute or two until fragrant – you should really start to smell those lovely spices!
3. Pour in the ground paste. Rinse out the mixer jar with about ½ cup of water and add that to the cooker too. This ensures you get every last bit of flavor! Cook for 10-12 minutes, stirring occasionally, until the oil starts to separate from the sides. This is a key step – it means the paste is cooked through.
4. Add the turmeric powder, Kashmiri red chili powder, and coriander powder along with salt. Cook for another 2 minutes, stirring constantly to prevent burning.
5. Time for the peas! Add the fresh green peas and ½ cup of water. Close the pressure cooker lid and cook for 2 whistles on medium flame.
6. Once the pressure has released naturally, gently add the paneer cubes. Simmer for just a minute – we don’t want the paneer to become rubbery.
7. Finally, stir in the fresh cream, garam masala, kasoori methi, and chopped coriander leaves. Give it a gentle stir and serve hot with your favorite roti or rice!

Expert Tips

A few little secrets to elevate your Shahi Paneer:

• Achieving the Perfect Paste Consistency: The smoother the paste, the smoother the gravy. Don’t skimp on the soaking time for the cashews, and add water gradually while grinding.
• Preventing Paneer from Becoming Rubbery: Don’t overcook the paneer! Adding it at the very end and simmering for just a minute is all it needs.
• Adjusting Spice Levels to Your Preference: Feel free to add more Kashmiri red chili powder for a bit more heat, or a pinch of cayenne pepper if you’re feeling adventurous.
• Understanding the Oil Separation Point: When the oil separates, it means the masala is well-cooked and ready for the next step. It’s a visual cue that everything is coming together beautifully.

Variations

Let’s get creative!

• Vegan Shahi Paneer (Tofu or Cashew Cream): Swap the paneer for firm or extra-firm tofu, and replace the fresh cream with cashew cream (soaked cashews blended with water).
• Gluten-Free Shahi Paneer: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment: Mild, Medium, Hot: Adjust the amount of Kashmiri red chili powder and add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: Diwali, Eid, Special Occasions: This dish is perfect for celebrations! You can garnish with silver leaf (vark) for an extra touch of luxury.

Serving Suggestions

What goes best with Shahi Paneer?

• Best Roti & Rice Pairings: Fluffy naan, paratha, or jeera rice are all fantastic choices.
• Accompaniments: Raita, Salad, Pickles: A cooling raita (yogurt dip) and a fresh salad provide a lovely contrast to the richness of the curry. Pickles add a tangy kick.
• Complete Meal Ideas: Serve with a side of dal (lentils) for a complete and satisfying Indian meal.

Storage Instructions

• Refrigerating Leftovers: Store leftover Shahi Paneer in an airtight container in the refrigerator for up to 3 days.
• Freezing Shahi Paneer: You can freeze Shahi Paneer for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating Instructions: Gently reheat Shahi Paneer on the stovetop over low heat, adding a splash of water or cream if needed to restore its creamy consistency.

FAQs

Let’s answer some common questions:

• What is the origin of Shahi Paneer? Shahi Paneer is believed to have originated in the Mughal kitchens of India, hence the name “Shahi” (royal).
• Can I make the paste ahead of time? How should I store it? Yes, you can! Store the paste in an airtight container in the refrigerator for up to 2 days, or freeze it for longer storage.
• What if I don’t have a pressure cooker? Can I use a pot? Absolutely! Cook the paste in a heavy-bottomed pot, covered, over low heat for about 30-40 minutes, stirring occasionally, until the oil separates.
• How can I make the Shahi Paneer richer and creamier? Add an extra tablespoon of fresh cream or a dollop of yogurt while simmering.
• What is the best way to prevent the paneer from breaking during cooking? Handle the paneer gently and avoid overcooking it. Soaking it in warm water beforehand also helps.