The Ultimate Shahi Paneer Recipe

The Shahi Paneer recipe is mainly made in the northern Indian states of Punjab and is made with dry fruits and swas, paneer.A variant of the traditional paneer curry, the use of dry fruits makes this recipe sweeter and creamier. These are gravy based curries that can be served with roti or naan and rice options.

Shahi Paneer Masala/Shahi Paneer Recipe

Paneer recipe is one of the popular choice for mass eaters in India or other countries.It has a dry variant spicy gravy and creamy sauce recipe that can be prepared in many different ways.This is a simple and easy to make Creamy Sauce Aghadi Curry called Shahi Paneer Masala which is slightly sweet and mild in taste.

This recipe is based on less and mildly spiced paneer as the name suggests we use it The cream says royal.Using cream in it will reduce the spiciness level more resulting in a richer paneer gravy I personally am not a fan of bland gravy

Countries outside of India prefer less spicy foods, some prefer less spiciness and sweetness in their spices ,This recipe is a good and suitable option for them.

Here are some suggestions or tips for shahi paneer ki sabzi

The recipe uses onions and tomatoes to create a creamy sauce.Some use onion while others do not use tomato to get the yellow color But today we are going to make red or orange colored gravy. So I will use both onion and tomato but you can also use almonds and cashews.Finally, you can substitute cheese with other ingredients like potatoes or mushrooms in the gravy sauce

You can also make nonveg based royal gravy and use nonveg chunks in it,

Shahi Paneer main Ingrediant

For onion tomato pure

  1. paneer 250 G
  2. onion 2 large,chopped
  3. Tomatoes 2 medium sized
  4. cashew nuts 10 ,/ 12 soked in water
  5. 2 Tablespoon oil/ghee
  6. 1/3 cup Fresh Cream
  7. 2 Tablespoon Refind oil
  8. 2 Tablespoon Ginger Garlic paste
  9. 2 slit Green chilies
  10. 1/2Teaspoon Red chili powder
  11. 1/2 Turmeric powder
  12. 1/2 Garam Masala
  13. Kasuri Methi
  14. 2 Teaspoon Shahi paneer masala
  15. Test to Salt,

How to make Shahi Paneer

Prepare the materials

  • 1) If you are using paneer bought outside the market, soak it in some hot water for twenty(20) minutes .If the pieces are big, you can grind them according to your preference and fry them in oil or ghee,Soak the fried paneer in hot water for 15 to 20 minutes to soften it,

Make onion paste

2) Heat one 1 tablespoon of ghee or oil in a pan, add fifteen 15 whole cashews and nine 9 times three 3 to 4 four green cardamoms. Fry them for two 2 minutes and be careful not to burn them.

3) Two chopped green chillies One cup chopped onion Heat until translucent If you like spicy Shahi Paneer, use green chillies in it If you are making a tomato based dish, use chopped tomatoes

4) Cook the mixture on low heat till the onion softens. Add little water so that the mixture does not stick to the pan. Cool the mixture and add all the ingredients to the mixer.

5) Add water little by little to make the mixture thick and smooth.Do not add too much water,

Cook Shahi Paneer

6) Heat the remaining ghee or two 2 spoons of oil in a pan, add one 1 teaspoon of cumin seeds, three 3 cloves, and two 2 inches of cinnamon to the oil.

7) Add 1 teaspoon of garlic ginger paste to it and heat it well for two 2 minutes until its raw smell goes away

8) Then add the prepared onion paste,Add one teaspoon red chili powder two2 to three 3 Add a teaspoon of Garam Masala one 1 teaspoon piece of turmeric, one 1 teaspoon of salt to taste,

9) Mix them all together and cook for four 4 to five 5 minutes until the spices smell fragrant, the mixture thickens, add a cup of curd to it and add the smooth creamy curd to it.

10) Cook them until the Shahi Paneer gravy thickens or the oil starts leaving their sides,

11) Add about three 3 cups of water to it Add some saffron as per your taste If you want more gravy add more water and mix it well,

12) When your gravy is perfect in consistency and texture, add 250 grams of paneer and simmer for two If Paneer is fried, do not soak it too muchminutes.

13) Add two table spoon of me in it mix it add your shahi paneer in a serving bowl garnish that shahi paneer with cream add mint leaves on it if you like

Mughlai Gravy is made with thick boiled onion paste.

Pro Tips

Use fresh home-made curd as store-bought curd is sour,

Use good and high quality paneer so you will notice the difference in taste and texture

Do not cook paneer for more than two to three minutes


  1. How many calories are in Shahi paneer?
    • Shahi Paneer’s calorie count can change depending on the recipe and serving size. Shahi Paneer typically has between 300 and 400 calories per serving (about 100 grams).
  2. What are the ingredients of shahi paneer?
    • Indian cottage cheese (paneer) is the main ingredient in Shahi Paneer, along with salt, onions, tomatoes, cashew nuts, fresh cream, butter or ghee, cooking oil, ginger-garlic paste, green chilies, turmeric powder, red chili powder, and garam masala.
  3. What are the ingredients in Smith and Jones Shahi Paneer Masala?
    • I was unaware of the precise ingredients of Smith and Jones Shahi Paneer Masala as of my most recent update in September 2021 because product formulas and ingredients are subject to change. I advise looking at the product package or getting in touch with the manufacturer directly to discover the most precise and current information.
  4. How to add milk in shahi paneer?
    • You can perform the following to make Shahi Paneer with milk added:
    • Reduce the heat to low after preparing the basic gravy (onions, tomatoes, spices, etc.).
    • Add heavy cream or fresh cream (malai) to the gravy and well mix to combine.
    • The gravy can optionally be given a milk boost to increase its creaminess.
    • In order to evenly coat the paneer cubes with the sauce, add them last to the creamy gravy and gently mix.
    • To enable the flavors to mingle, simmer the Shahi Paneer for a few more minutes over low heat.
    • To avoid curdling, keep the heat on low while adding milk or cream to the dish. Also, remember not to boil the milk.

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