Restaurant Style Shahi Paneer

Try this rich and creamy Paneer Curry made with soft paneer, onion, tomato, cashews, cream, butter, and aromatic Indian spices. This recipe has a smooth tomato-cashew gravy with the beautiful flavor of ginger, garlic, cardamom, coriander powder, chili powder, and kasoori methi.

It is perfect for lunch, dinner, parties, or weekend family meals. Serve with roti, naan, paratha, jeera rice, or plain basmati rice.

Ingredients: Paneer, onion, tomato, garlic, ginger, cashews, green cardamom, sugar, cream, kasoori methi, coriander powder, chili powder, salt, oil, and butter.

Restaurant Style Shahi Paneer

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients Method Notes

Ingredients

  

• 250 g paneer, cubed
• 2 medium onions, roughly chopped
• 3 medium tomatoes, roughly chopped
• 10 cashews
• 4 green cardamom pods
• 1 tbsp ginger-garlic paste
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp kasoori methi (dried fenugreek leaves), crushed
• 1/4 cup fresh cream
• 1 tbsp butter
• 1 tbsp oil
• 1 tsp sugar
• salt to taste

Method

 

1. Heat oil in a pan. Add cardamom pods and onions and saute until golden, about 7 minutes. Add tomatoes and cashews, cook until tomatoes are soft, about 5 minutes. Cool slightly, then blend to a smooth paste.
2. Heat butter in the same pan. Add ginger-garlic paste and cook for 1 minute. Add the blended gravy and cook on medium heat for 5 minutes until the oil separates.
3. Add coriander powder, chilli powder, turmeric, and salt. Stir and cook for 2 minutes.
4. Add 1/2 cup water and bring to a simmer. Cook for 5 minutes until the gravy thickens slightly.
5. Add paneer cubes, sugar, and cream. Stir gently and simmer for 3 minutes.
6. Finish with garam masala and crushed kasoori methi. Serve hot with naan, roti, or rice.

Notes

Lightly pan-fry the paneer in butter before adding to the gravy for extra flavor and a firmer texture. For a richer gravy, soak cashews in warm water for 15 minutes before blending.