If you’ve eaten at an Indian restaurant, you’ve most likely come across shahi paneer. Its an easy dish to prepare at home and definitely a crowd pleaser. The word shahi means royal. The reason that this is quite rich and luxurious dish is because it has nut paste in the masala creating a really thick gravy that coats the sumptuous paneer. This can be easily made vegan by replacing paneer for tofu.
Paneer is fresh cheese. It is an integral part of Indian cuisine, particularly north Indian cuisine. No dinner, party, special occasion or get together is complete without a paneer dish. From starters to desserts, snacks to curries and even flatbread, the buttery soft paneer can be used to make any kind of delicacy. Many people in Punjab lead a vegetarian lifestyle, so it’s no surprise that paneer is used in abundance in north Indian cooking.
I made some fresh paneer from a full gallon of whole milk and chose to make shahi paneer for our Sunday lunch. You’ll find hundreds of variations of shahi paneer, some have cream, some with butter, some with both and the masala made differently. I really enjoy my version as the recipe is pretty straight forward and gives an exotic, luscious, rich and mildly spiced curry.
You can buy paneer from Indian or most well stocked Canadian grocery stores. However, if you don’t frequent grocery stores that sell paneer making at home is just as easy, and safe, too (recipe here to make paneer). Safe because some companies add flour (as well as additives) which is why I avoid eating paneer dishes in a restaurant. I found out few years back that the South Indian Dosa which is made only with rice and lentil flour in homes is not gluten free in the restaurants. They add all purpose flour . They make it gluten-free only if you ask them. Food companies these days tend to go for the least expensive ingredients that they find, so cooking at home is better for health as well as for the environment. Oh, and on a side note, Nanak paneer available in Canada is certified gluten free.
But even though this is such an easy dish, the recipe deserves a bit of attention.
Quick tips
- When using store bought Paneer, place the cut paneer pieces in a bowl filled with warm water for 10-15 minutes. It helps to make it soft and also get rid of any impurities, if any. Drain the water from the paneer before adding to the gravy.
- Use fully ripe tomatoes because it’s them that gives the taste and color to the final dish. If that’s not available then use 1/2 of canned crushed tomatoes. Adjust the tomato tartness by adding ketchup or a tsp of sugar.
- Sauté the onion, ginger, garlic, and tomatoes until nicely golden brown as this is where the flavor is developed, so take your time.
- Puree everything in a regular blender and strain through a sieve for a smooth base. If you have a Vitamix or any other high powered blender you can skip the sieving step but remember that the gravy will have a lighter color because of more air whipped in.
- This is a thick gravy dish which is made richer and thicker by adding nuts (or by separately made nut paste). Cashews are most commonly used because they give a smooth and creamy texture when blended. Almonds are other nuts that are often substituted for cashews. However, if you are allergic to all nuts, cream is the best substitute. If you are a vegan and also nut allergic then use a combination of plant milk with hemp seeds, white beans or cauliflower…. just giving you ideas but no coconut milk please 😉
This dish is famously served with traditional indian flatbreads like naan, tandoori roti, or lacha paratha. I made gluten free roti for myself using amaranth flour, chestnut flour and boiled potato.
Hope you love this Shahi Paneer as much as we do, and please tell me below how you like or snap a photo and share it with me on Instagram or facebook. Be sure to tag it #simpleglutenfreekitchen so I don’t miss it!
Shahi Paneer is a delicious Punjabi dish made with paneer in a cashew nut based tomato gravy.
Ingredients
- 35-45 g raw cashews
- 350 g fully ripe tomatoes
- 350 g paneer
- 180 g red onion
- 3 garlic cloves
- 1 " piece ginger
- 4 tbsp oil
- salt to taste
- 3 green cardamom, pounded
- Small piece cinnamon
- 1 bay leaf (about 4")
- 1/2 tsp garam masala
- 1/8 tsp turmeric powder
- 1/2 tsp kashmiri red chili powder
- 1 tsp kasoori methi and a pinch for garnishing
Instructions
- In a pan, heat 1 tbsp oil. Add sliced onion, ginger and garlic. Cook, stirring occasionally until they begin to turn brown and somewhat soft, about 5 minutes.
- Add cashew nuts and fry for 30 seconds. Then, add tomatoes and cook until tomatoes are soft.
- Take it off the heat. Make a smooth puree in the blender once the mixture is cooled (you can remove the bay leaf and cinnamon before pureeing but I don't do it). Strain the puree through a sieve, pressing with spoon to get absolutely silky texture (you can use little water for pureeing and while straining)
- Heat 3 tablespoons of oil in a pan. Add turmeric powder, and red chili powder, and fry for few seconds.
- Then add the ground paste back into the pan along with salt and garam masala. Cook for 3-5 minutes or until masala starts releasing the oil. Use 1 cup water to rinse out the blender and add to the pan, bring to a boil.
- Add more water as required. The sauce should be thick enough to coat the back of a spoon when you're done.
- Once it comes to boil, add paneer pieces and gently fold in the gravy.
- Crush kasoori methi between the palms, stir and remove the dish from heat.
- Serve hot garnished with kasoori methi with your choice of flatbread.
Notes
Leftover shahi paneer can be kept in an airtight container and refrigerated for up to 3 days. Re-heat thoroughly before serving.
Vicki Bensinger
Your dish looks delicious! What better way to know what’s in your food, to insure it’s gluten free or anything else you could be allergic to, than by preparing it yourself. I need to locate your recipe for flatbread, I’d like to make some.
Coffee and Crumpets
My daughters love paneer and butter chicken….so this is a perfect combination for them. I don’t make paneer often, but I should, it’s not difficult. My favourite paneer dish is of course, ras malai 🙂
This looks wonderful Balvinder, beautiful colour.
Nazneen
Malti Sharma
I cook this dish by using cream but this one with cashew paste looks good…..wud try it.
yummychunklet
Yum! I’m a huge fan of any dish with paneer!
Choc Chip Uru
You sound just like my mum my friend, she is simply so adamant about our diets 🙂
It’s lovely to know so many people care so much for their families! 🙂
I love your homemade paneer in this dish, gives it extra delicious quality!
Cheers
Choc Chip Uru
Blackswan
Wish I can cook as often as u do :< I've tonnes of stuff in my hands besides blogging, but I'll try to whip up a meal or two every week…..
anne
Wonderfully delicious dish , Bal ! Paneer is one on my to-do list – I’ll make some , maybe sometime , if I’m not too busy er lazy 😛 …. An off-day from your own kitchen is a must lol
Nava Krishnan
I enjoy cooking Bal but with work, I struggle. Most cooking is done during weekends and on other days, its leftovers. Lovely style of cooking paneer and I am intrigued with the flavor and the thick gravy. Wonder if I can find the almond milk over here.
Balvinder
There is nothing wrong in eating leftovers as long as they are cooked at home. You can use any plant milk.
Bam's Kitchen
This dish looks so creamy and flavorful.
Monica
I’ve been cooking more and more at home for my family and it is really wonderful to sit around the table and to share in fresh, homemade food. It’s also amazing to realize we can cook some of our favorite restaurant meals ourselves and often make it lighter and better. Your paneer dish sounds lovely – I love the use of cashews.
Balvinder
Its true we share a lot, sitting around the table having home cooked meals. And also trying to cook restaurant style meals in a healthy way. Adding cashews to this dish does not make it lighter but better than eating only cream in the gravy.
Viviane Bauquet Farre- Food and Style
Looks delicious, Balvinder!
Sridevi Ravi
You are right! Cooking at home is the best if we have the time! I have problems with some preservatives used and most restaurant sauces and gravies pose a threat. If cheese is stored for long it can be risky too. So the best way to a healthy living is cooking at home. I have never made Shahi paneer at home. Looks simple and doable so I am making this today. Thank you for this recipe.
Balvinder
Sri, I have a busy life but I like to see the smile on my family’s face when eating home cooked meals. Besides, I personally think that if you make your own food it is cheaper and healthier than ordering from a restaurant or buying prepackaged ready meals, but once in a while is ok. This recipe is very doable and let me know if you make.
Pam
It looks delicious!
Juliana
I love paneer, but cannot find easily, so I might use tofu. Looks delicious, very flavorful Balvinder.
Have a lovely week 🙂
Lail | With A Spin
A lovely paneer dish.
Amelia
Hi Balvinder,
Your paneer dish look very inviting and delicious. I can eat rice with the gravy, I’m sure it taste heavenly.
Have a nice day.
Needful Things
Your paneer looks amazing.
Kitchen Belleicious
that looks delicious and that whole plate just makes me smile because it looks wonderful
Minnie@thelady8home
This looks truly Shahi!!!! Absolutely mouthwatering – I can’t tell you how good this looks. I also make a lot of stuff from scratch, though I will confess that I go for Nanak Paneer.
Easy Indian Recipes
Hi! Your shahi paneer recipe was nominated as one of the “Best Shahi Paneer Recipes on the Net”. To vote for it, please visit http://easyindianrecipes.org/side-dish-recipes/best-shahi-paneer-recipes-on-the-net-vote-for-your-favorite/ – your recipe is positioned at #68 (random order).
John / Kitchen Riffs
I’ve had this dish before but never made it myself. I need to — it’s so good, and your recipe is so clear and straightforward. Thanks!
evi erlinda
I love paneer! Now I know how to cook this yummy dish in my own kitchen 🙂
Thank you so much for this recipe!
Laura
A friend introduced me to paneer long ago, Balvinder, and I’ve loved it ever since. This is a good opportunity to cook with it. Since I didn’t grow up eating paneer, I always need a nice recipe and that sauce looks so rich an delicious!
Monika Dabrowski
I love paneer and the curry sauce that comes with it sounds lovely, very simple and not too many spices either. I love simple Indian recipes:)
priya
Shahi paneer is our all-time favourite recipe you know. This looks great dear. How are you btw? yeahh we finding nearest indian store these days as we are settling down slowly in canada. stay safe and take care.
Kelly | Foodtasia
Balvinder, I love paneer and this sauce is just amazing! Can’t wait to try it!
Judee
Thank you for all the tips regarding recipes in Indian Restaurants. Who knew? I often order paneer- I’ll ask in the future.. Your recipe looks wonderful-