How to Make Shahi Paneer at Home: The rich and creamy North Indian dish known as Shahi Paneer holds a special place in the hearts of all lovers of Indian food. Tender paneer cubes cooked in a rich tomato-based sauce, complemented by fragrant spices and a touch of cream, make this dish truly regal. Along with expert tips and serving suggestions, this thorough guide will walk you through the process of creating restaurant-caliber Shahi Paneer at home.
Ingredients List (How to Make Shahi Paneer at Home)
The components are listed below in an Excel format for ease of reference and clarity. The components that are optional are indicated appropriately.
| Ingredient | Quantity | Optional |
| Paneer (Cottage Cheese) | 250g | No |
| Tomatoes | 3 large | No |
| Onions | 2 medium | No |
| Cashew Nuts | 15 | No |
| Fresh Cream | 4 tbsp | No |
| Yogurt | 2 tbsp | Yes |
| Milk | 1/2 cup | Yes |
| Green Chilies | 2 | No |
| Ginger | 1-inch piece | No |
| Garlic | 4 cloves | No |
| Butter | 2 tbsp | No |
| Oil | 2 tbsp | No |
| Bay Leaf | 1 | No |
| Cardamom | 2 pods | No |
| Cloves | 3 | No |
| Cinnamon Stick | 1-inch piece | No |
| Turmeric Powder | 1/2 tsp | No |
| Red Chili Powder | 1 tsp | No |
| Garam Masala | 1/2 tsp | No |
| Coriander Powder | 1 tsp | No |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tsp | Yes |
| Sugar | 1 tsp | Yes |
| Salt | To taste | No |
| Water | As needed | No |
| Saffron Strands | Few | Yes |
Step-by-Step Guide How to Make Shahi Paneer at Home
Step 1: The Gravy Base Preparation
Lets Start How to Make Shahi Paneer at Home: First, soak cashew nuts for ten to fifteen minutes in warm water. This aids in giving the gravy a creamy, smooth texture. In the meantime, carefully cut the garlic, ginger, tomatoes, and onions. Put one tablespoon of oil and one tablespoon of butter in a hot pan. Add the cardamom, cloves, cinnamon stick, and bay leaf once hot. Sauté until fragrant, a few seconds. After that, saute the chopped onions until they are golden brown. Continue to sauté for an additional minute after adding the chopped ginger, garlic, and green chilies.
Step 2: Cooking the Tomato Puree
Add the chopped tomatoes and stir everything together when the onions are cooked. Simmer the tomatoes over medium heat until they are tender. It could take five minutes or so. You can add a pinch of salt to expedite the process. After the liquid has cooled, stir it into the soaked cashews until a fine paste forms. The dish’s distinctively creamy texture will result from this.
Step 3: Cooking the Shahi Gravy
Heat a tablespoon more of the butter in the same pan. Stir the tomato-cashew mixture well after adding it back to the pan. After cooking for 5 to 7 minutes, the oil should start to separate from the sauce. Add the red chili powder, turmeric powder, garam masala, salt, and coriander powder. Stir the spices thoroughly and let the flavors blend.
Step 4: Adding Creaminess
When the gravy has well cooked, lower the heat and whisk in the yogurt and fresh cream. To prevent curdling, keep stirring. If you would like a lighter consistency at this stage, you can add a tiny bit of milk. For a royal touch, add crushed saffron threads and kasuri methi.
Step 5: Adding Paneer
Depending on your desire, cut the paneer into cubes or rectangles. In a different skillet, lightly cook them with a little butter until the edges are brown. Now, carefully add the paneer cubes to the gravy that has been cooked and thoroughly combine. To ensure the paneer absorbs the flavors of the rich sauce, let it boil for a further five minutes.
Step 6: Final Touch
If necessary, check the seasoning and adjust the sugar or salt. Add more cream and fresh coriander leaves as garnish. Before serving, turn off the heat and let it a few minutes to rest.
Serving Suggestions
- You may serve Shahi Paneer hot with jeera rice, roti, naan, or paratha.
- For an added touch of royalty, garnish with chopped almonds or other nuts and more cream.
- To contrast the dish’s richness, serve it with a cool cucumber raita.
Tips for the Perfect Shahi Paneer
1. Use Fresh Paneer: Since fresh paneer retains its softness and absorbs flavors well, it is preferable either purchased from the market or prepared at home.
2. Soaking Cashews: Always soak cashews before combining to ensure a smooth, lump-free sauce.
3. Balanced Spices: There isn’t much spice in Shahi Paneer. Don’t use too much garam masala or red chili powder.
4. Cooking Time: Allow the gravy to simmer until the oil separates to enhance the depth of flavors.
5. Cream and Milk: If you prefer a lighter version, you may substitute milk for the cream or leave out the butter and only use oil.
Frequently Asked Questions (FAQs) How to Make Shahi Paneer at Home
1. Can I make Shahi Paneer without cream?
Yes, you can use milk and a bit of yogurt instead of cream for a lighter version. However, cream enhances the richness.
2. Can I prepare Shahi Paneer in advance?
Yes, Shahi Paneer can be prepared a day in advance. Just reheat gently on low flame and add a splash of milk or cream before serving.
3. Can I use tofu instead of paneer?
Yes, you can replace paneer with firm tofu for a vegan version.
4. How do I store leftover Shahi Paneer?
Store it in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
5. Can I make Shahi Paneer without onions and garlic?
Yes, you can skip onions and garlic and use yogurt and cashew paste for a Jain-friendly version.
Final Thoughts (How to Make Shahi Paneer at Home)
How to Make Shahi Paneer at Home: A delicious meal that brings the regal tastes of Mughlai cuisine into your house is Shahi Paneer. This recipe ensures a restaurant-quality meal, whether you’re preparing it for a special occasion or just because you’re craving something rich and creamy. To make it appear as good as it tastes, carefully follow the instructions, use fresh ingredients, and don’t forget the finishing garnish! Savor your handmade Shahi Paneer with your preferred rice dish or Indian bread.