Main CourseDinner

Shahi Paneer

Name: Shahi Paneer
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 300 g paneer cut into 1-inch cubes; 2 tbsp ghee; 1 pcs yellow onion roughly chopped; 10 g ginger roughly chopped; 2 clove garlic roughly chopped; 0.5 cup cashew soaked in warm water for 15 minutes; 2 pcs tomato roughly chopped; 1 pcs green chili slit (optional); 0.5 tsp turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 1 tsp sugar; 1 tsp salt; 0.5 cup water; 0.25 cup heavy cream; 2 tbsp fresh cilantro chopped (optional)

Indulge in the rich and velvety flavors of Shahi Paneer, a classic North Indian curry featuring tender cubes of paneer cheese enveloped in a luxurious, mildly spiced tomato and cashew-based gravy. This comforting dish offers a symphony of creamy textures and aromatic spices, perfect for a special weeknight meal or an elegant dinner party.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium
Per serving: 463 kcal

VegetarianGluten-free

Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gpaneer, cut into 1-inch cubes
2 tbspghee
0.5 tspturmeric powder
1 tspcoriander powder
0.5 tspcumin powder
0.5 tspgaram masala
1 tspsugar
1 tspsalt
0.5 cupwater
0.25 cupheavy cream

gravy base

1 pcsyellow onion, roughly chopped
10 gginger, roughly chopped
2 clovegarlic, roughly chopped
0.5 cupcashew, soaked in warm water for 15 minutes
2 pcstomato, roughly chopped
1 pcsgreen chili, slit(optional)

garnish

2 tbspfresh cilantro, chopped(optional)

Equipment

Large heavy-bottomed pan or Dutch oven · High-speed blender · Chef's knife · Cutting board · Slotted spoon · Measuring cups and spoons · Plate · Paper towels

The method

Step by step

1
Cut the paneer into 1-inch cubes and set aside.
Cook’s note: For extra soft paneer, soak the cubes in warm water for 10-15 minutes before frying.
2
Heat 1 tablespoon of ghee in a large, heavy-bottomed pan or Dutch oven over medium heat until shimmering.
About 1 min
3
Add the paneer cubes to the hot ghee and fry them, turning occasionally, until they are lightly golden brown on all sides.
About 5 min
Cook’s note: Avoid overcrowding the pan; fry in batches if necessary to ensure even browning. Overcooked paneer can become rubbery.
4
Remove the fried paneer cubes from the pan with a slotted spoon and transfer them to a plate lined with paper towels to drain excess ghee. Set aside.
5
Add the remaining 1 tablespoon of ghee to the same pan.
6
Add the chopped yellow onion, grated ginger, minced garlic, soaked cashews, diced tomatoes, and green chili (if using) to the pan.
Cook’s note: Soaking cashews in hot water for 15-20 minutes before blending helps achieve a smoother, creamier gravy.
7
Sauté the mixture over medium heat, stirring frequently, until the onions are translucent and softened, and the tomatoes have broken down.
About 10 min
Cook’s note: Cook until the raw smell of the onions and garlic dissipates, indicating they are properly cooked.
8
Remove the pan from the heat and allow the sautéed mixture to cool slightly for 5 minutes.
About 5 min
Cook’s note: Blending hot ingredients can create steam and pressure, which can be dangerous. Always cool slightly before blending.
9
Transfer the cooled mixture to a high-speed blender.
10
Add 0.5 cup of water to the blender and blend until you achieve a very smooth, lump-free paste.
About 3 min
Cook’s note: If the mixture is too thick, add a tablespoon or two more water at a time until it blends into a silky consistency.
11
Pour the blended gravy back into the same pan.
12
Stir in the turmeric powder, coriander powder, cumin powder, garam masala, sugar, and salt until well combined.
Cook’s note: Ensure all spices are thoroughly mixed into the gravy to prevent pockets of concentrated flavor.
13
Bring the gravy to a gentle simmer over low to medium heat, stirring occasionally, and cook for 5-7 minutes until it thickens slightly and the spices are well integrated.
About 7 min
Cook’s note: Cook on low heat to prevent splattering and ensure the spices cook through without burning. A lid can help contain splatters.
14
Add the fried paneer cubes and heavy cream to the simmering gravy.
Cook’s note: Adding cream at the end prevents it from splitting and maintains its rich texture.
15
Gently stir and cook for another 2-3 minutes, just until the paneer is heated through and the cream is fully incorporated into the gravy.
About 3 min
Cook’s note: Do not boil the gravy after adding cream, as it can curdle. Just bring it to a gentle warmth.
16
Garnish generously with freshly chopped cilantro before serving hot.
Cook’s note: Cilantro adds a fresh, herbaceous note that brightens the rich curry.

Per serving

Nutrition

65%Score

Calories: 462.8kcal
Protein: 18.8g
Carbs: 16.7g
Fat: 37.2g
Fibre: 2.9g
Sugar: 6.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

Shahi Paneer pairs beautifully with basmati rice, naan bread, or roti to soak up all the delicious gravy. For a complete meal, serve alongside a simple cucumber raita or a fresh green salad. You can adjust the green chili to your preferred spice level, or omit it entirely for a milder dish. A pinch of saffron soaked in warm milk can be added with the cream for an even more 'shahi' (royal) touch.

Storage

Store leftover Shahi Paneer in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of water or milk if the gravy has thickened too much. Avoid boiling to prevent the cream from splitting.