How to make Shahi Paneer Recipe.

Shahi Paneer

Shahi Paneer Recipe is flavourful rich and velvety, making it quite possibly the most famous plans in Mughlai food. Crisp, unmalting cheddar is hitched with velvety sauce, ideal for presenting with naan or roti. “Shahi” signifies “sovereignty,” and I can guarantee this dish is good for a King!

If you are searching for a warming, consoling vegan dish to serve for dinner, look no further. Shahi Paneer is one of my favourite dishes and makes certain to get one of yours, as well.

Shahi Paneer

What are you sitting tight for? This delectable dish that is good for sovereignty can be on your table around evening time. Feel free to treat yourself. Presently, like never before, comfort food sources are all together.

This Shahi Paneer makes certain to fill your stomachs and warm your spirits. Until sometime later, companions. I trust you stay protected, glad and all around took care of.

What is Shahi Paneer?

Shahi Paneer can in a real sense be meant “regal curds.” Paneer is a new cheddar that is famous in Indian cooking. It is made by coagulating milk with a food corrosive (frequently lemon juice), at that point squeezed into shapes. The most striking thing about paneer cheddar is that it doesn’t liquefy, giving a surface like tofu.

Some Shahi Paneer Recipe uses tomatoes and Butter. I have picked not to utilize these Ingredients, rather than utilizing yoghurt to help up the dish extensively.

The Shahi gravy is loaded with sweet-smelling flavours including onion, ginger, garlic, red chilli powder, saffron and cardamom. Offset with thick, velvety yoghurt, this helped up variant of Shahi Paneer is ideal for exceptional events.



For Cooking Onions And Nuts:
Shahi paneer
  • Chopped onions – 1/2 cup
  • Cashews chopped – 2 tablespoons
  • Almonds – 1 tablespoon
  • Char Magaz or melon seeds without the skin – 1 tablespoon
  • Minced garlic – 1/2 teaspoon
  • Chopped ginger – 1/2 teaspoon
  • Water -1 & 1/2 cup
Other Ingredients:
Shahi paneer
  • Ghee or oil or butter – 3 tablespoons
  • Coriander powder – 1 teaspoon
  • Garam masala powder – 1/4 teaspoon
  • Red chili powder – 1/2 teaspoon
  • Yogurt – 1/2 cup
  • Strained stock (got from boiling the onions with nuts) + water or 1 to 1.5 cups water
  • Sugar as required
  • Salt as required
  • Cardamom powder – 1/4 teaspoon
  • Saffron – 15 to 20 strands crushed lightly
  • Paneer – 200 gm
  • Heavy cream – 1 tablespoon
  • Kewra water (screw pine water) or rose water – 1 teaspoon
Whole Spices:
Shahi paneer
  • Bay leaf – 1 no
  • Cloves – 2 to 3 nos
  • Green cardamoms – 2 to 3 Nos
  • Black cardamom – 1 no
  • Cinnamon – 1 no
  • (caraway seeds) shah jeera – 1/2 teaspoon

restaurant style Shahi Paneer recipe:

While the rundown of elements for the easy Shahi Paneer recipe is very long, you shouldn’t be threatened. The interaction for making this dish isn’t especially specialized or troublesome.


  • Take the nuts and seeds – 2 tablespoons slashed cashews, 1 tablespoon almonds, 1 tablespoon melon seeds or Magaz in a bowl and flush two or multiple times with water. Channel all the water and put it in a safe spot.
  • Stew ½ cup chopped onions, cashews, almonds, melon seeds or Magaz, ½ teaspoon ginger and ½ teaspoon garlic in 1.5 cups water for 8 to 10 minutes on medium-low heat.
  • Keep on cooking until the onions become delicate, at that point strain the stock and put it in a safe spot for some time in the future.
  • When cooled, place the mellowed onions, nuts, seeds, ginger, garlic in a blender or blender container. You can peel the almonds if you like.
  • Make a fine paste of the cooked onion combination, adding 2 to 4 tablespoons of the strained water or add little by little basis.
  • Beat ½ cup new curd (yoghurt) till smooth and put in a safe spot.
For gravy :
  • Heat 3 tablespoons ghee in a dish over medium-low to medium-high. Allow the ghee to dissolve. You can even utilize oil or margarine instead of ghee.
  • Fry all the entire flavours until they discharge their smell in the ghee. The entire flavours are 1 Bay leaf, 2 to 3 cloves, 2 to 3 green cardamoms, 1 dark cardamom, 1-inch cinnamon, ½ teaspoon caraway seeds (shah jeera).
  • Add the onion and nuts paste.
  • On a low to medium-low heat blend until the paste is uniform. At that point sauté for 7 to 8 minutes or until the fat isolates along the edges of the gravy.
  • You will see that on additional cooking the gravy will thicken and get polished. Continue mixing constantly for cooking. This will likewise keep the gravy from getting stick from the base.
  • Presently add ½ teaspoon red chilli powder, ¼ teaspoon garam masala powder and 1 teaspoon coriander powder. You could even substitute red chilli powder with ¼ teaspoon white or dark pepper powder.
  • Mix to blend well.
  • Adding curd (yoghurt) and cook further.
How to make Shahi Paneer:
  • Decrease flame to a low or switch off the stove. Add the whisked yoghurt, 1 to 1.5 cups of the strained stock and extra water, ½ to 1 teaspoon sugar and salt as required.
  • Mix well and cook on low heat for 10 to 12 minutes, or until the sauce thickens. You can generally change the consistency of the gravy by adding less or more water.
  • Add ¼ teaspoon cardamom powder and squashed 15 to 20 saffron strands.
  • Mix and add the diced paneer (200 grams) and 1 tablespoon of fresh cream. Add 1 teaspoon of kewra water and mix (discretionary advance). In the case of adding butter, you can add it here. Blend well and switch off the flame.
  • Enhancement with new coriander leaves or mint leaves or some saffron strands and Serve it with rice or flatbread.
Shahi Paneer
Shahi paneer, Pic from

Nutrition Facts:

Calories 391 kcal | Fat 32 g | Saturated Fat 17 g | Cholesterol 76 mg | Sodium 371 mg | Potassium 154 mg | Carbohydrates 10 g | Fiber 2 g | Protein 16 g | Vitamin A501 IU | Vitamin C 4.6 mg | Calcium 453 mg | Iron 0.8 mg.

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