Step-by-step recipe with pictures to make restaurant-style, Shahi Paneer Gravy, a luxuriously rich and decadent North Indian paneer curry.
With all its royal decadence, shahi paneer is most certainly apt for a King’s meal. But you don’t really have to be a King to enjoy shahi paneer. You can do so right in the comfort of your home by following this easy shahi paneer recipe that delivers results just like the restaurant ones.
Okay, I’m going to be a little boastful and say it is much better than the restaurant ones, at least the ones served here in the US. Everything tastes the same!
Paneer is known as cottage cheese in English. You guys know I love paneer. When it comes to dining outside, paneer tops my list amongst the vegetarian dishes.
It is also very common to spot paneer dishes for parties and wedding buffets. And more often than not kadai paneer | karahi paneer, palak paneer , paneer makhani | paneer butter masala , paneer tikka masala or shahi paneer masala are most certainly present. They are absolute party favorites.
- WHAT IS SHAHI PANEER?
- HOW TO MAKE SHAHI PANEER?
- ENJOYED THIS EASY SHAHI PANEER RECIPE, HERE ARE SOME MORE TOP PANEER RECIPES | PANEER GRAVY RECIPES THAT YOU MAY LIKE
- STEP BY STEP INSTRUCTIONS TO MAKE RESTAURANT STYLE SHAHI PANEER | PUNJABI SHAHI PANEER
- HOW TO MAKE SHAHI PANEER?
- Shahi Paneer | How To Make Shahi Paneer
WHAT IS SHAHI PANEER?
Shahi Paneer is a very rich and decadent, North Indian paneer curry. Cubes of paneer (Indian Cottage cheese) are simmered in a creamy, nutty and luscious onion-tomato curry, with mild and sweet undertones of whole spices and floral notes of saffron. Shahi paneer is thus Shahi, which simply means Royal in Hindi.
HOW TO MAKE SHAHI PANEER?
Let me walk you through a gist of the recipe. It may seem like a lot of ingredients, but believe me, most of them are pantry staples.
It all starts with working on an onion-tomato-cashew nut and almond mixture seasoned with whole and powdered spices, all of which is ground and strained into a silky smooth masala paste. The nuts lend the required thickness and creaminess in this shahi paneer recipe.
An important tip I’d like to share here is that do not skip straining the paste. Strain twice if you must!
Next, you cook down this paste, season with kasoori methi and garam masala.
Some water/milk goes in next to adjust the consistency, add the paneer cubes and finish off with some butter, cream and my favorite part of this recipe- saffron infused milk!
That final touch really makes this dish -“Shahi”! The sweet and exotic aroma of saffron elevates this dish, I highly suggest using it, but of course, you can omit if you wish to.
This shahi paneer recipe is pretty mild, even kids will enjoy this dish! If you like a spicy shahi paneer, add more chilli powder/cayenne pepper or some green chillies.
For Jain Shahi Paneer i.e shahi paneer without onion and garlic, simply skip the onions and garlic as I did in this paneer butter masala . It will not make much of a difference.
So with these simple steps, you can easily make this restaurant-worthy shahi paneer at home. You do not need any special shahi paneer masala powder or any other specific ingredient to make this dish. Just regular Indian spices, and if you do cook Indian food I’m sure you already have them in your pantry.
ENJOYED THIS EASY SHAHI PANEER RECIPE, HERE ARE SOME MORE TOP PANEER RECIPES | PANEER GRAVY RECIPES THAT YOU MAY LIKE
- Paneer butter masala | Paneer Makhani (No-no garlic recipe)
- Methi matar malai paneer
- Matar paneer | Mutter paneer
- Palak paneer
- Paneer Malai kofta curry ( white paneer curry)
STEP BY STEP INSTRUCTIONS TO MAKE RESTAURANT STYLE SHAHI PANEER | PUNJABI SHAHI PANEER
1.Heat oil in a skillet, add in shahi jeera, dried red chillies, and whole spices. Sauté on low heat until spices turn fragrant.
2.Add minced ginger and garlic, sauté until fragrant.
3.Add in sliced onions, sauté until translucent.
4.Add cashew nuts and almonds, sauté another few seconds.
5.Add red chilli, cumin, coriander, turmeric powder, salt and sauté another minute until the rawness of the spices goes away.
6.Add chopped tomatoes, sauté until mushy and it leaves oil. Remove the pan from the heat and let this mixture cool down a bit.
7.Transfer the cooled mixture to the blender and blend to a smooth paste. Use little water or milk if required to facilitate grinding. Strain this paste (do not skip) and collect it in a bowl. Strain twice for best results.
8.Heat 2 tbsp butter plus 1 tbsp oil in a heavy bottomed pot/kadai, add bay leaves and green chillies, sauté for few seconds.
9.Add the strained paste, mix well, cover and let it cook for 5-8 minutes or until the oil separates from the sides and floats on top. Stir occasionally to prevent it from burning at the bottom.
10.Add garam masala, kasoori methi and sugar. Mix well and sauté another 30 seconds.
11.Add water/milk, mix well and bring to a boil. Check for seasoning and adjust accordingly.
12.Add paneer cubes, mix and let it simmer covered for 2 minutes.
13.Finally, add cream, remaining butter and saffron milk along with saffron strands. Mix gently, ensuring that the paneer cubes do not break, simmer covered for 2-3 minutes.
14.Sprinkle cilantro, dish out and serve with a drizzle of cream, sliced nuts, and saffron.
NOTE
For shahi paneer without cream, skip the heavy cream/malai, and use more milk instead.
HOW TO MAKE SHAHI PANEER?
Shahi Paneer | How To Make Shahi Paneer
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the ground masala paste
- Whole spices (1/2 inch cinnamon, 2-3 cloves, 2-3 green cardamom, 3-4 peppercorns, 1 blade of mace)
- 1/2 tsp shahi jeera
- 2 Kashmiri red chillies, broken into half
- 4 large garlic cloves, coarsely chopped
- 1/2 inch ginger, skin peeled and coarsely chopped
- 6-7 cashew nuts
- 6-7 almonds, blanched and skin peeled
- 1 medium onion, sliced, about 1 & 1/2 cup
- 3 tomatoes on vine, about 2 & 1/4 cup roughly chopped tomatoes
- 1/2 tsp red chilli powder/cayenne pepper, adjust as per desired heat
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1/2 tsp cumin powder
- Salt, to taste
- 1 tbsp oil
For the final curry
- 200 grams paneer (Indian cottage cheese) cut into cubes
- 1 bay leaf
- 1-2 green chillies slit lengthwise
- 1 tsp dry roasted and crushed kasuri methi, dried fenugreek leaves
- 1/4 tsp garam masala
- 1 tsp sugar, to balance the tartness of the tomatoes
- 1/2 cup water/milk
- 1/4 cup heavy cream/malai
- 3 tbsp butter
- 1 tbsp oil
- 7-10 strands of saffron, soaked in 1 tbsp of warm milk for 10-15 minutes
- Cilantro/coriander leaves, as required, for garnish
Instructions
- Heat oil in a skillet, add in shahi jeera, dried red chillies and, whole spices. Sauté on low heat until spices turn fragrant.
- Add minced ginger and garlic, sauté until fragrant.
- Add in sliced onions, sauté until translucent.
- Add cashew nuts and almonds, sauté another few seconds.
- Add red chilli, cumin, coriander, turmeric powder, salt and sauté another minute until the rawness of the spices goes away.
- Add chopped tomatoes, sauté until mushy and it leaves oil. Remove the pan from the heat and let this mixture cool down a bit.
- Transfer the cooled mixture to the blender and blend to a smooth paste. Use little water or milk if required to facilitate grinding. Strain this paste (do not skip) and collect it in a bowl. Strain twice for best results.
- Heat 2 tbsp butter plus 1 tbsp oil in a heavy bottomed pot/kadai, add bay leaves and green chillies, saute for few seconds.
- Add the strained paste, mix well, cover and let it cook for 5-8 minutes or until the oil separates from the sides and floats on top. Stir occasionally to prevent it from burning at the bottom.
- Add garam masala, kasoori methi, and sugar. Mix well and saute another 30 seconds.
- Add water/milk, mix well and bring to a boil. Check for seasoning and adjust accordingly.
- Add paneer cubes, mix and let it simmer covered for 2 minutes.
- Finally, add cream, remaining butter and saffron milk along with saffron strands. Mix gently, ensuring that the paneer cubes do not break, simmer covered for 2-3 minutes.
- Sprinkle cilantro, dish out and serve with a drizzle of cream, sliced nuts, and saffron.
Notes
I would love to hear from yo! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
I hope you enjoyed this easy shahi paneer, a delicious Mughlai paneer recipe. I’ll see you soon with a new post!
Have a beautiful week ahead!
Regards,
Freda
Shahi Paneer | How To Make Shahi Paneer
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the ground masala paste
- Whole spices (1/2 inch cinnamon, 2-3 cloves, 2-3 green cardamom, 3-4 peppercorns, 1 blade of mace)
- 1/2 tsp shahi jeera
- 2 Kashmiri red chillies, broken into half
- 4 large garlic cloves, coarsely chopped
- 1/2 inch ginger, skin peeled and coarsely chopped
- 6-7 cashew nuts
- 6-7 almonds, blanched and skin peeled
- 1 medium onion, sliced, about 1 & 1/2 cup
- 3 tomatoes on vine, about 2 & 1/4 cup roughly chopped tomatoes
- 1/2 tsp red chilli powder/cayenne pepper, adjust as per desired heat
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1/2 tsp cumin powder
- Salt, to taste
- 1 tbsp oil
For the final curry
- 200 grams paneer (Indian cottage cheese) cut into cubes
- 1 bay leaf
- 1-2 green chillies slit lengthwise
- 1 tsp dry roasted and crushed kasuri methi, dried fenugreek leaves
- 1/4 tsp garam masala
- 1 tsp sugar, to balance the tartness of the tomatoes
- 1/2 cup water/milk
- 1/4 cup heavy cream/malai
- 3 tbsp butter
- 1 tbsp oil
- 7-10 strands of saffron, soaked in 1 tbsp of warm milk for 10-15 minutes
- Cilantro/coriander leaves, as required, for garnish
Instructions
- Heat oil in a skillet, add in shahi jeera, dried red chillies and, whole spices. Sauté on low heat until spices turn fragrant.
- Add minced ginger and garlic, sauté until fragrant.
- Add in sliced onions, sauté until translucent.
- Add cashew nuts and almonds, sauté another few seconds.
- Add red chilli, cumin, coriander, turmeric powder, salt and sauté another minute until the rawness of the spices goes away.
- Add chopped tomatoes, sauté until mushy and it leaves oil. Remove the pan from the heat and let this mixture cool down a bit.
- Transfer the cooled mixture to the blender and blend to a smooth paste. Use little water or milk if required to facilitate grinding. Strain this paste (do not skip) and collect it in a bowl. Strain twice for best results.
- Heat 2 tbsp butter plus 1 tbsp oil in a heavy bottomed pot/kadai, add bay leaves and green chillies, saute for few seconds.
- Add the strained paste, mix well, cover and let it cook for 5-8 minutes or until the oil separates from the sides and floats on top. Stir occasionally to prevent it from burning at the bottom.
- Add garam masala, kasoori methi, and sugar. Mix well and saute another 30 seconds.
- Add water/milk, mix well and bring to a boil. Check for seasoning and adjust accordingly.
- Add paneer cubes, mix and let it simmer covered for 2 minutes.
- Finally, add cream, remaining butter and saffron milk along with saffron strands. Mix gently, ensuring that the paneer cubes do not break, simmer covered for 2-3 minutes.
- Sprinkle cilantro, dish out and serve with a drizzle of cream, sliced nuts, and saffron.
Notes
This Goan mussel curry | coconut curry mussels is a mildly spiced, slightly tangy, flavorful coconut curry. The curry is a very basic Goan fish curry, but when mussels go in, the curry takes on the beautiful and unique flavor of the mussels.
Mussels are not easy to spot in Mumbai, and even if you do they tend to be super pricey. Well, that’s not the case here, as they are found in abundance and it’s pretty economical too. Now that I’ve learnt how to make this curry, I prepare it almost everytime we buy some fresh mussels. Another interesting Goan recipe for mussels is semolina coated fried mussels which have been marinated in Goan recheado paste . I’ve added the link to that recipe below.
I’ve used New Zealand’s green shell mussels, that I found here in the Asian store. The orange-hued mussels were plump and succulent on that pretty green shell! The base of this curry is the usual ground and sautéed, coconut and spice paste. The mussels are cooked to perfection until done, in this finger licking good curry! Just perfect with some steamed rice. My kind of soul-satisfying meal 🙂
IF YOU LIKE THIS GOAN MUSSEL CURRY, YOU MAY ALSO LIKE THESE RECIPES WITH MUSSELS
STEP BY STEP INSTRUCTIONS TO MAKE GOAN MUSSEL CURRY | COCONUT CURRY MUSSELS
HOW TO MAKE GOAN MUSSEL CURRY | COCONUT CURRY MUSSELS?
Goan Mussel Curry | Coconut Curry Mussels
Goan mussel molho (Goan pickle)
Mussels rava fry
STEP BY STEP INSTRUCTIONS TO MAKE GOAN MUSSEL CURRY | COCONUT CURRY MUSSELS
1.Wash and clean the mussels well. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels have opened up. Keep transferring the mussels that have opened to a bowl. Discard any that haven’t opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.
2.Grind the ingredients (coconut, red chilies, coriander seeds, cumin seeds, turmeric powder, garlic cloves, and tamarind) to a smooth paste, with water as required.
3.Heat oil in a heavy bottomed pan, add the ground paste, stir-fry on medium heat for 2-3 minutes.
4.Add 1 cup of water to the blender, and add the remaining extract to the pan. Bring to a boil.
5.Add the mussels and green chilies, also add a pinch of sugar and salt to taste. Bring to a boil, simmer for about 5 minutes. Do not overcook or else the mussels will get rubbery.
6.Add thick coconut milk, mix well and simmer another 1-2 minutes. Switch off the heat, serve with steamed rice/ pao .
HOW TO MAKE GOAN MUSSEL CURRY | COCONUT CURRY MUSSELS?
Goan Mussel Curry | Coconut Curry Mussels
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 lb mussels, about 15 large mussels
To be ground to a smooth paste
- 1/2 cup freshly grated coconut
- 3-4 nos. Kashmiri red chillies
- 2 nos. garlic cloves
- 1/4 tsp cumin seeds
- 1 tbsp coriander seeds
- 1/4 tsp turmeric powder
- Walnut sized ball of tamarind
Other ingredients
- 2 tsp oil
- 1/2 cup thick coconut milk
- 2 green chilies, slit lengthwise
- Pinch of sugar, optional
- Salt, to taste
Instructions
- Wash and clean the mussels well. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels open up. Keep transferring the mussels that have opened to a bowl. Discard any that haven’t opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.
- Grind the ingredients (coconut, red chillies, coriander seeds, cumin seeds, turmeric powder, garlic cloves, and tamarind) to a smooth paste, with water as required.
- Heat oil in a heavy bottomed pan, add the ground paste, stir-fry on medium heat for 2-3 minutes.
- Add 1 cup of water to the blender, and add the remaining extract to the pan. Bring to a boil.
- Add the mussels and green chilies, also add a pinch of sugar and salt to taste. Bring to a boil, simmer for about 5 minutes. Do not overcook or else the mussels will get rubbery.
- Add thick coconut milk, mix well and simmer another 1-2 minutes. Switch off the heat, serve with steamed rice/ pao .
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
