Shahi Paneer is a popular paneer-based dish consisting of creamy gravy. The dish is rich, heavy and full of fats. The dish is a little sweet, tangy, and spicy. Even so, it is delicious and like a treat.
The recipe originated during the Mughal era in India. Shahi means royal. Hence this dish was served to and enjoyed by the members of the royal families.
Paneer itself is a treat for many people and is cooked on occasion. Besides, this gravy is rich in cashew paste, nuts, and cream. That is why you will feel like a royal while eating this.
Tips For Shahi Paneer:
- Some people add tomatoes to the gravy. It is optional, though. However, keep in mind that it will affect the dish’s colour and taste.
- Both powdered and dry spices are adjustable as per taste.
- You can cut paneer in any way you like. The shape will not make any difference. Use paneer with a silky texture for a rich gravy.
- Those who are vegan or lactose intolerant have an option of replacing the yoghurt with almond milk yoghurt, cream with coconut milk, and paneer with tofu.
- Add less water if you want a thicker gravy.
- You can omit onions and garlic if you don’t eat that. But it will heavily affect the taste. These ingredients can be substituted with a bit of asafoetida but not too much.
- Sprinkle a bit of rose water or kewda to make it more royal-like.
- To attain absolute richness, you can also add khoya (milk solids).
Frequently Asked Questions?
Is it okay if I am not using tomatoes?
Not using tomatoes is alright. It is one of the variations of Shahi paneer. We are substituting tomatoes with yoghurt/curd. It makes the base of the gravy and also provides tang. Moreover, the fat in the yoghurt will make the gravy rich in texture and help cook the spices better.
How to make this dish vegan?
While this dish is tempting for most, vegans cannot say the same. However, we can make this dish edible for vegans.
All you have to do is replace the paneer with tofu. Also, you can replace the yoghurt and cream with their vegan substitute. Or use more cashew nuts and some almonds for the paste to make the gravy. If you are using cashew yoghurt, then don’t use you can reduce the number of cashews. Coconut cream will be good to use as well.
Can I make it without using onions and garlic?
You can omit onions and garlic if you don’t eat that. But it will heavily affect the taste. These ingredients can be substituted with a bit of asafoetida but not too much.
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Watch Shahi Paneer Recipe Video
Ingredients of Shahi Paneer
- Cashews - 10-15 pcs
- Water - as needed (warm)
- Onion - 2 pcs (large) (cut)
- Water - 2 glasses
- Oil - 70-80 ml
- Bay Leaf - 1 pc
- Cinnamon - 1 pc (1 inch long)
- Clove - 3 pcs
- Black Pepper - 4-5 pcs
- Green Chili - 2 pcs (medium) (cut)
- Ginger-Garlic Paste - 1 tbsp
- Curd - 1/3 cup (80-90 gms)
- Heavy Cream - 1/3 cup (80 gms)
- Salt - 1 tbsp
- Garam Masala - 1/2 tsp
- Cardamom Powder - 1/4 tsp
- Turmeric Powder - 1/4 tsp
- Paneer - 12 pcs (medium) (cut)
Steps for Shahi Paneer
Soak the cashews in a bowl with warm water for a minute. Grind them to a paste. Keep it aside.
Heat water in a pan. Add cut onions, cover it with a lid and boil until the onions turn soft.
Drain the hot water and grind the onions to a paste.
Heat oil in a pan. Add bay leaves, black pepper, cinnamon, cloves, ginger-garlic paste, and green chilies.
Then add the onion puree and saute till the oil gets separated.
After that add cashew paste and stir for 1-2 minutes.
Now add curd to it. Cook till it turns thick.
Then add heavy cream, salt, garam masala powder, and cardamom powder. Mix well.
Add turmeric powder as well. Mix again.
Lastly, add paneer pieces into it. Mix and cover it with a lid. Cook till the paneer turns soft.
Shahi Paneer is ready.
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