shahi paneer recipe for 4 person Shahi paneer recipe / hotel style shahi paneer

Craving that rich, creamy Shahi Paneer, the kind you get at your favorite Indian restaurant? Well, you’re in luck! I’m sharing a recipe that gets pretty darn close to hotel-style perfection. It’s surprisingly easy to make at home, and the result is absolutely divine. Get ready to impress your family and friends with this restaurant-worthy dish!

Shahi Paneer - Fit for a King (or Queen!)

Here’s a sneak peek at what we’re making. It’s all about the smooth, flavorful gravy and those perfectly tender pieces of paneer.

Let’s gather our ingredients. Don’t be intimidated by the list, it’s mostly spices you probably already have.

Ingredients:

• 200g Paneer (Indian Cheese), cubed
• 2 tbsp Oil or Ghee
• 1 Bay Leaf
• 1 Cinnamon Stick (1 inch)
• 2-3 Green Cardamoms
• 1/2 tsp Cumin Seeds
• 1 large Onion, finely chopped
• 1 tbsp Ginger-Garlic Paste
• 2-3 Green Chilies, slit (adjust to taste)
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala
• 2 large Tomatoes, pureed
• 1/2 cup Cashew Nuts, soaked in warm water for 30 minutes
• 1/4 cup Fresh Cream
• 1 tbsp Kasuri Methi (Dried Fenugreek Leaves), crushed
• Salt to taste
• Fresh Coriander Leaves, for garnish
• 2 tbsp Butter
• 1/4 cup Milk (optional, for adjusting consistency)

Instructions:

1. Prepare the Paneer: Gently cube the paneer. You can lightly pan-fry them in butter for a golden crust, but I prefer them soft, so I usually skip this step.
2. Make the Cashew Paste: Drain the soaked cashews and grind them into a smooth paste using a little water. Set aside. This is what gives the Shahi Paneer its richness!
3. Temper the Spices: Heat oil or ghee in a pan or pot over medium heat. Add the bay leaf, cinnamon stick, green cardamoms, and cumin seeds. Let them sizzle for a few seconds until fragrant.
4. Sauté the Aromatics: Add the finely chopped onion and sauté until golden brown. Then, add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
5. Add the Spice Powders: Add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for a minute, stirring constantly to prevent burning. Add a splash of water if needed.
6. Cook the Tomato Puree: Add the tomato puree and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
7. Introduce the Cashew Paste: Stir in the cashew paste and cook for another 2-3 minutes, stirring continuously. This adds body and that signature Shahi Paneer smoothness.
8. Simmer and Season: Add salt to taste. Add about 1 cup of water to adjust the consistency of the gravy. Bring it to a simmer and cook for 5-7 minutes. If the gravy is too thick, add a little milk to thin it out.
9. Add the Paneer: Gently add the paneer cubes to the gravy. Cook for another 2-3 minutes, allowing the paneer to absorb the flavors.
10. Finish with Cream and Kasuri Methi: Stir in the fresh cream and crushed kasuri methi. Mix well. The kasuri methi adds a lovely earthy aroma.
11. Butter Boost: Add butter, mix and simmer for about 3 minutes.
12. Garnish and Serve: Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.

And there you have it! Homemade Shahi Paneer that rivals your favorite restaurant. Enjoy!

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Shahi Paneer Recipe / Hotel Style Shahi Paneer | Shahi Paneer Recipe

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