Shahi paneer

Here is a rich and creamy Shahi Paneer recipe — a royal North Indian dish made with paneer cooked in a mildly spiced, creamy, and aromatic gravy made from nuts and cream.

🧀🍛 Ingredients:

For the Gravy Base:

Paneer – 200 grams (cubed)

Onion – 1 large (chopped)

Tomatoes – 2 medium (chopped)

Cashew nuts – 10 to 12

Ginger-garlic paste – 1 tsp

Green chili – 1 (optional)

Water – as needed

For Cooking:

Butter or ghee – 2 tbsp

Bay leaf – 1

Cardamom – 2 pods

Cinnamon – 1 small stick

Cloves – 2

Fresh cream – 3 tbsp

Milk – 1/4 cup (optional, for richness)

Kasuri methi – 1 tsp (crushed)

Turmeric powder – 1/4 tsp

Red chili powder – 1/2 tsp

Garam masala – 1/2 tsp

Salt – to taste

Sugar – 1/2 tsp (optional, to balance flavors)

🍳 How to Make Shahi Paneer:

Step 1: Prepare the base

1. In a pan, boil onions, tomatoes, cashews, and green chili with a little water for 5–7 minutes.

2. Cool and blend it into a smooth paste.

Step 2: Cook the masala

1. In another pan, heat butter or ghee.

2. Add whole spices – bay leaf, cardamom, cinnamon, cloves.

3. Add the prepared onion-tomato-cashew paste.

4. Cook until the paste thickens and releases oil.

Step 3: Add spices and paneer

1. Add turmeric, red chili powder, garam masala, salt, and sugar.

2. Add a little water or milk to adjust consistency.

3. Add the paneer cubes and let it simmer for 5–7 minutes.

Step 4: Add cream and finish

1. Add kasuri methi and fresh cream.

2. Stir gently and cook for 2 more minutes.

3. Turn off the flame.

🍽️ Serving Suggestion:

Serve hot with naan, roti, kulcha, or jeera rice.

✅ Tips:

Soak paneer in warm water for 10 minutes if it’s store-bought – it becomes soft.

Cashew paste and cream give the dish its "shahi" (royal) richness.

You can strain the gravy for a

 silky smooth texture, like restaurant-style.