Shahi Paneer is a rich and creamy North Indian curry made with paneer cooked in a silky tomato-onion-cashew gravy, finished with cream and kasuri methi. This homestyle version from Grandma’s Kitchen is mildly spiced, luxurious, and perfect for special meals.
- Serves: 3–4 People
- Prep Time: 15 minutes
- Cooking: 35–40 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 250 g Paneer, cubed
- 250 g Onions, chopped
- 500 g Tomatoes, chopped
- 2 tbsp Butter (for gravy base)
- 50 g Cashew nuts
- 15 g Kashmiri chili powder
- 40 g Fresh ginger, chopped
- 10 cloves Garlic
- 4 Green chilies
- 1 small stick Cinnamon
- 2 Bay leaves
- 4 Cloves
- 2 Black cardamom
- 4 Green cardamom
- 30 g Butter (for final curry)
- 200 g Double cream
- 1 tbsp Ginger-garlic paste
- 1 tsp Salt (to taste)
- 1 tsp Sugar
- 1 tbsp Kasuri methi (dried fenugreek leaves)
- 2 cups Water
For Dressing
Nutritional Information
-
Calories
420 kcal -
Fat
32 g -
Carbohydrates
18 g -
Protein
15 g -
Fiber
4 g -
Sugar
7 g -
Sodium
620 mg
Procedure
-
5 minutesMark As Complete
Prepare the gravy base
Chop tomatoes, onions, ginger, garlic, and green chilies. Add them to a pan with butter, cashews, whole spices, Kashmiri chili powder, and water.
-
25 minutesMark As Complete
Cook the mixture
Cover and cook on medium heat for 20–25 minutes until the onions and tomatoes are soft and fully cooked.
-
5 minutesMark As Complete
Blend and strain
Allow the mixture to cool, then blend into a smooth paste. Strain the gravy for a silky texture.
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5 minutesMark As Complete
Prepare the curry
Heat butter in a wok. Add slit green chilies and ginger-garlic paste. Saute briefly, then gently add paneer cubes.
-
5 minutesMark As Complete
Season and enrich
Add salt, sugar, Kashmiri chili powder, and cream. Stir gently to avoid breaking the paneer. Cook on low heat.
-
2 minutesMark As Complete
Finish the dish
Crush kasuri methi between your palms and add to the curry. Turn off the heat and garnish with cream and coriander.
