Shahi Paneer Recipe – Authentic Indian Creamy Tomato & Cashew Curry

Last Updated on 4 months by Neha Deshmukh

Shahi Paneer Recipe – Authentic Indian Creamy Tomato & Cashew 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 on a plate! I remember the first time I tried to make this – it felt a little daunting, honestly. But trust me, with a little patience and these tips, you’ll be serving up restaurant-quality Shahi Paneer in your own kitchen in no time. It’s a dish that always impresses, and it’s become a family favorite for special occasions. Let’s get cooking!

Why You’ll Love This Recipe

This Shahi Paneer recipe is all about layers of flavor. The creamy cashew and almond paste, the aromatic spices, and the soft paneer… it’s a symphony in your mouth! It’s richer and more luxurious than your average paneer curry, making it perfect for a treat. Plus, it’s surprisingly achievable at home.

Ingredients

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

• 1 tablespoon ghee (15ml)
• 10 almonds
• 12 cashews
• 2-3 green cardamoms
• 1.5 cups onions, chopped (approx. 240g)
• 1 inch ginger, roughly chopped
• 4 garlic cloves
• 1 green chili, slit
• 0.5 cup thick yogurt (120ml)
• 0.25-0.5 teaspoon Kashmiri red chili powder (adjust to taste)
• 0.25 teaspoon turmeric powder (5ml)
• 0.5 teaspoon salt (2.5ml)
• 0.75-1 teaspoon garam masala (adjust to taste)
• 3-4 tablespoons water (45-60ml)
• 200 grams paneer, cubed
• 3 tablespoons heavy cream (45ml)
• 1 pinch saffron
• Optional: 1 teaspoon rose water or kewra water

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Ghee: Types and Usage – Ghee is essential for that authentic flavor. You can use homemade or store-bought. I prefer using a good quality, fragrant ghee. It really elevates the dish.
• Nuts: The Importance of Almonds & Cashews – Almonds and cashews form the base of the creamy sauce. Don’t skimp on these! Soaking them in warm water for 10-15 minutes before frying helps them blend smoother.
• Spices: Exploring Shahi Jeera & Kashmiri Red Chili Powder – Shahi jeera (black cumin) has a more intense aroma than regular cumin. Kashmiri red chili powder gives a beautiful color and mild heat. If you can’t find it, you can use regular chili powder, but reduce the quantity.
• Paneer: Choosing the Right Kind – Fresh, soft paneer is best. You can use store-bought or homemade. If using frozen paneer, thaw it completely and gently squeeze out any excess water before using.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare Shahi Paste: Heat the ghee in a heavy-bottomed pan. Fry the almonds, cashews, and cardamoms for 2-3 minutes, until lightly golden. Add the onions, ginger, garlic, and green chili. Sauté until the onions are soft and golden brown – this is where the flavor starts building! Let it cool slightly, then blend with water into a super smooth paste. A little patience here pays off.
2. Temper Spices: In the same pan, add a little more ghee if needed. Add the bay leaf, cinnamon, shahi jeera, and cloves. Sauté for about 30 seconds, until fragrant. This blooming of the spices is key to releasing their aromas.
3. Cook Gravy: Add the blended paste to the pan. Add the Kashmiri red chili powder, turmeric, salt, and garam masala. Sauté for 3-4 minutes, stirring constantly, until the paste thickens and the oil starts to separate from the sides.
4. Incorporate Yogurt: This is a crucial step! Whisk the yogurt with a spoonful of the gravy to temper it. Gradually add the yogurt to the pan, stirring continuously to prevent curdling. Cook for another 2-3 minutes, until the gravy thickens further.
5. Simmer: Add water and bring the gravy to a simmer. Reduce the heat and let it simmer for 10-15 minutes, stirring occasionally, until the gravy is creamy and smooth. Gently add the paneer cubes and cook for 1-2 minutes.
6. Finish: Turn off the heat. Stir in the heavy cream and saffron. If you’re using rose or kewra water, add it now. Cover the pan and let it rest for 5-7 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Don’t rush the sautéing process. Building those layers of flavor takes time.
• Tempering the yogurt is essential to prevent it from splitting.
• For a smoother gravy, strain the paste through a fine-mesh sieve before adding it to the pan.

Variations

• Vegan Shahi Paneer: Substitute the ghee with a plant-based oil, the yogurt with cashew cream, and the cream with coconut cream.
• Gluten-Free Adaptation: 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: Adjust the amount of green chili and Kashmiri red chili powder to your liking.
• Festival Adaptations (Diwali, Eid): This is a classic dish for celebrations! You can add a touch of dried fruit like raisins or chopped pistachios for extra festivity.

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

Leftover Shahi Paneer can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The gravy may thicken upon refrigeration, so you might need to add a splash of water or cream while reheating.

FAQs

• What makes Shahi Paneer different from Butter Paneer? Shahi Paneer uses a cashew and almond paste base, making it richer and more aromatic. Butter Paneer relies more on butter and tomatoes.
• Can I make the Shahi Paste ahead of time? How should I store it? Absolutely! You can make the paste a day or two in advance. Store it in an airtight container in the refrigerator.
• What is the best type of paneer to use for this recipe? Fresh, soft paneer is ideal.
• How can I adjust the sweetness in Shahi Paneer? A tiny pinch of sugar can balance the flavors if needed.
• Can I use a blender instead of a food processor for the Shahi Paste? Yes, but a food processor will give you a smoother paste. If using a blender, you might need to add a little more water.
• What is Kewra/Rose Water and is it essential? They add a delicate floral aroma. They aren’t essential, but they do enhance the flavor.
• How do I prevent the yogurt from curdling while cooking? Tempering the yogurt with a spoonful of the hot gravy is the key! Add it gradually and stir continuously.