Shahi Paneer | Paneer in Cashew Gravy

Shahi Paneer is a silky, creamy and rich paneer from the royal kitchens of Mughals, it is one of the most popular restaurant dishes.

When we talk of Shahi, we mean rich and royal, so this Shahi Paneer is from the royal cuisine of Mughals. It is made with onions and cashews, butter and cream. Each kitchen has its own version of Shahi Paneer and I have tasted umpteen versions, some with yoghurt and some with tomatoes. To be frank, I have always preferred the one with tomatoes. However, the end product is a soft silky creamy gravy with soft chunks of paneer. The creamy and slightly sweet Shahi Paneer is mildly flavoured.

The paneer dish is protein-packed and one of the most popular dishes served in parties and restaurants. It is best enjoyed with Tandoori Roti or Naan. Of course one can enjoy this creamy paneer with a flaky Warqi Paratha or Ajwain ka Paratha or even a basic Laccha Paratha. I had served this as a part of my North Indian Thali, which I made for the Thali and Platter Festival.

The onions, spices and tomatoes are cooked along with cashews and after blending them into a purée, the purée is sieved. Butter and cream make it all the more smooth, silky and creamy. Finishing it with some toasted kasoori methi lends it a wonderful aroma and flavour.

Shahi Paneer | Paneer in Cashew Gravy

Recipe Inspiration: Here

Shahi Paneer

Ingredients

250 gms paneer/cottage cheese
1 tbsp oil
1 tsp cumin seeds
1” stick cinnamon
1 tsp black peppercorns
2-3 cardamoms
3 onions, diced
2 tbsp ginger garlic paste
10-12 cashews
5-6 tomatoes
1 tbsp coriander powder
1/2 tsp turmeric powder
1 /2 tbsp red chilly powder
Salt to taste
2 tbsp oil
1 tbsp butter
1/4 cup fresh cream
1 tsp Kasuri methi
Coriander leaves

Method

Place a pan to heat, add oil.
Add cumin seeds, let crackle.
Add cinnamon, peppercorns, cardamoms and sauté for a minute or two.
Add onions and cook till translucent, about 5 minutes.
Add ginger-garlic paste, cashew nuts and cook for another 2-3 minutes.
Add tomatoes and salt.
Simmer and cook till tomatoes are mushy.
Add coriander powder, turmeric powder and chilly powder.
Cook till the spices are well mixed.
Switch off the flame and cool the mixture.
Transfer to a mixer jar and grind to a smooth paste.
Sieve the puree.
Heat oil and butter in another pan and add the paneer cubes.
Sprinkle a little salt and saute for a minute.
Add the purée and mix gently, making sure the cubes remain intact.
Cook for 2-3 minutes.
Add fresh cream and kasoori methi.
Cook for 2-3 minutes.
Serve hot garnished with coriander leaves.

Shahi Paneer | Paneer in Cashew Gravy

 

Print Recipe
Shahi Paneer
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
Instructions
  1. Place a pan to heat, add oil.
  2. Add cumin seeds, let crackle.
  3. Add cinnamon, peppercorns, cardamoms and sauté for a minute or two.
  4. Add onions and cook till translucent, about 5 minutes.
  5. Add ginger-garlic paste, cashew nuts and cook for another 2-3 minutes.
  6. Add tomatoes and salt.
  7. Simmer and cook till tomatoes are mushy.
  8. Add coriander powder, turmeric powder and chilly powder.
  9. Cook till the spices are well mixed.
  10. Switch off the flame and cool the mixture.
  11. Transfer to a mixer jar and grind to a smooth paste.
  12. Sieve the puree.
  13. Heat oil and butter in another pan and add the paneer cubes.
  14. Sprinkle a little salt and saute for a minute.
  15. Add the purée and mix gently, making sure the cubes remain intact.
  16. Cook for 2-3 minutes.
  17. Add fresh cream and kasoori methi.
  18. Cook for 2-3 minutes.
  19. Serve hot garnished with coriander leaves.
Recipe Notes

5 thoughts on “Shahi Paneer | Paneer in Cashew Gravy”

  1. Like you said, so many versions to this recipe – I make with both tomatoes and yogurt. Wish you had posted the full thali picture as well in the post, I love looking at the thali pictures of yours!!

  2. The paneer curry most loved by my kids is this curry and so, I know how delicious this dish is. I skip cream from the dish though to make it less rich, an irony I know going by the name. 🙂

  3. Shahi paneer looks so yummy. I always use tomato and cashew for paneer gravy curries. Never tried yogurt for paneer curries. Somehow i like cashew gravy more than yogurt.This dish super delicious Vaishali

  4. Shahi paneer gravy looks so creamy and rich with butter, cream and cashews. Absolutely scrumptious and now I need some hot phulkas to enjoy this.

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