Shahi Paneer
Rich, mildly spiced paneer cooked in a smooth onion, tomato, cashew, and yogurt gravy. This North Indian favorite feels festive yet is simple enough to make at home for a comforting special meal.
For 4 servings
- prep · ~15 min
Soak the cashews and prep the paneer.
1.Soak the cashews in warm water for 15 minutes.2.Cut the paneer into medium cubes.3.Slice the onion and chop the tomato. - saute · ~12 min
Cook the base ingredients.
1.Heat 1 tbsp ghee in a pan over medium heat.2.Add bay leaf, green cardamom, cinnamon, and cloves; cook until fragrant, about 30 seconds.3.Add onion and green chili, then cook until the onion turns soft and light golden, 5 to 6 minutes.4.Add ginger-garlic paste and cook for 1 minute.5.Add tomato and cook until soft and pulpy, 4 to 5 minutes.TIPKeep the heat moderate so the whole spices flavor the ghee without burning. - mix · ~3 min
Blend the gravy base.
Remove the bay leaf. Add the cooked onion-tomato mixture and soaked cashews to a blender with a little water, then blend until very smooth.
- saute · ~5 min
Cook the gravy.
1.Heat the remaining 1 tbsp ghee in the same pan.2.Pour in the blended paste and cook for 3 to 4 minutes, stirring often.3.Add coriander powder, red chili powder, turmeric powder, salt, and sugar.4.Cook until the masala thickens slightly and smells rich. - mix · ~3 min
Add the yogurt and milk.
Lower the heat. Stir in the whisked yogurt a little at a time, then add the milk and mix well until the gravy looks smooth and creamy.
TIPUse low heat while adding yogurt so it stays smooth and does not split. - simmer · ~5 min
Simmer the paneer in the gravy.
Add water and bring the gravy to a gentle simmer. Add the paneer cubes and garam masala, then cook for 4 to 5 minutes so the paneer warms through and absorbs the flavors.
- garnish
Garnish with coriander leaves.
- serve
Serve hot.
Serve Shahi Paneer hot with naan, roti, or jeera rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blend the onion-tomato-cashew base completely smooth for the signature velvety Shahi Paneer texture.
- 2If your paneer feels firm, soak the cubes in warm water for 10 minutes before adding to the gravy.
- 3Add the whisked yogurt gradually on low heat to prevent curdling in the rich masala base.
- 4Cook the blended gravy until the ghee starts separating slightly; this deepens flavor and removes raw onion notes.
- 5Do not boil the paneer for long in the sauce, or it can turn chewy instead of soft.
- 6Make the gravy a few hours ahead and add paneer just before serving for the freshest texture.
- 7The curry thickens as it stands, so loosen leftovers with a splash of warm milk or water while reheating.
Adapt it for your goals.
Restaurant-style
Add a small spoon of cream at the end for an even richer, smoother finish closer to dhaba or restaurant Shahi Paneer.
low oilLow-oil
Reduce the ghee slightly and use a splash of water while bhunaoing the masala to keep the gravy lighter.
no onion no garlicNo-onion-no-garlic
Skip onion and ginger-garlic paste; increase cashews and tomatoes for a satvik-style gravy with a clean, festive taste.
veganVegan
Replace paneer with firm tofu, yogurt with plant yogurt, milk with cashew milk, and ghee with oil for a dairy-free version.
Why this is on our healthy list.
Protein From Paneer
Paneer adds satisfying dairy protein, making the curry more filling than a tomato-only gravy dish.
Good Fats From Cashews
Cashews give body and richness along with nourishing fats, reducing the need for heavy cream.
Spice-Rich Base
Cardamom, cloves, cinnamon, ginger, and coriander bring aroma and depth while keeping the dish flavorful without heavy heat.
Frequently asked questions
This usually happens if the pan is too hot or the yogurt is added too quickly. Lower the heat and stir in whisked yogurt gradually.
