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The Best Authentic Creamy Shahi Paneer Curry Recipe

Published: Aug 6, 2021 · Modified: Nov 22, 2021 by Enozia Zehra · This post may contain affiliate links · Leave a Comment

Indian cuisine is known for its curries- flavorful, comforting, and a treat for your taste buds. But there's one curry in particular, that goes beyond that and does more. Shahi paneer is a luxurious and creamy curry that has just the perfect balance of spiciness and richness to it. No wonder it is so popular in most Indian restaurants and Indian homes. 

Silver bowl of shahi paneer with gold spoon of paneer hovering above

Shahi Paneer Recipe

Tempted already? Guess what? The curry is actually incredibly easy to make, and with just a few minutes of kitchen time, you can get the curry ready for dinner. It's also vegetarian which makes it an excellent choice for those who prefer a more plant-focused diet.

Scroll down and keep reading to discover everything you need to know about the recipe. 

Jump to:
  • Shahi Paneer Recipe
  • What is Shahi Paneer?
  • What Vegetables Can I Add to Shahi Paneer?
  • What is Paneer?
  • What Can I Use Instead of Paneer?
  • Ingredients For the Recipe
  • How to Make Shahi Paneer?
  • Creamy Shahi Paneer Curry Recipe

What is Shahi Paneer?

The word 'shahi', in Hindi, literally translates as royal, which is exactly what this curry is. It is mildly spicy and has the perfect balance of flavor and creaminess that you'd expect in a rich curry.

The paneer cubes added bring texture and flavor along with the body to the richly thick curry sauce. This is one Indian curry recipe you definitely need to try out. 

Shahi Paneer on plate next to plate of roti and cashews

What Vegetables Can I Add to Shahi Paneer?

While an authentic shahi paneer curry does not have any other add-ons apart from the curry base and the paneer cubes, you can definitely give it your take and add in some more veggies or ingredients to make it healthier. Here are a few to get you started. 

  • Diced bell peppers
  • Baby corn
  • Diced carrots 
  • Sliced mushrooms
  • Cauliflower florets
  • Green peas
  • Green beans
  • Boiled white beans
  • Cubed pumpkin
  • Boiled or canned chickpeas 
  • Cubed potatoes

If you want a curry with more vegetables included, you might like mushroom masala curry or even the baked Kurkuri bhindi okra recipe. Or, you might prefer a warm bowl of sambar lentil vegetable stew.

Hand dipping roti into a silver bowl of shahi paneer

What is Paneer?

Paneer is a type of cottage cheese common in Indian cooking. While it is not a small curd cheese like we associate with the term, it is a non-aged and non-melting soft cheese.

It can be found ready-made in most Asian and Indian grocery stores but is also something you can make at home, thus the "cottage" term of cottage cheese.

What Can I Use Instead of Paneer?

You will notice that paneer has a very similar texture to firm tofu. It takes on the flavors of the curry around it, and while tender, holds its shape when cooking. That is why in my opinion, the best option if you do not have paneer, is actually using cubes of firm tofu and not another cheese.

Silver bowl of curry next to plate of naan on black table

Ingredients For the Recipe

The list of ingredients is pretty simple. You might probably have most of them in your pantry, and for the spices, you can make a quick trip to any Indian grocery store near you and get your hands on them. 

  • Ghee or clarified butter
  • Cashews
  • Almonds
  • Cardamom pods or powder
  • Red onion
  • Green chile
  • Cumin seeds
  • Cloves
  • Cinnamon stick
  • Paneer
  • Ginger garlic paste
  • Turmeric powder
  • Garam masala powder
  • Yogurt/Curd
  • Saffron
  • Heavy cream
  • Black pepper
  • Water
Ingredients for Shahi Paneer in black bowl on black table

How to Make Shahi Paneer?

In a medium skillet, heat the ghee over medium heat. To the hot pan, add the cashews, cardamom pods, and almonds. Roast them, stirring regularly, for 2 to 3 minutes, until they are golden brown.

Cashews and almonds in ghee in skillet

To the mixture, add the chopped onions and green chile. Cook for an additional 2 to 3 minutes, until the onion, begins turning translucent.

Onions peppers and cashews in skillet

Let the mixture cool for 5 to 10 minutes before pouring into a blender with ⅛ cup water and pulsing until smooth.

Cooked onions and cashews in skillet

In the same skillet, heat the remaining ghee with cumin seeds, cloves, and cinnamon, over medium heat. Saute for 1 to 2 minutes until aromatic.  

Cinnamon stick and cumin seeds in skillet

Add the paneer cubes and fry them for 2 to 3 minutes until they are golden brown on both sides.

Paneer cubes in a skillet with oil

Next, add the ginger-garlic paste, mix well, and saute for 1 minute.

Paneer browned in skillet with cumin seeds

Add the pureed nut and onion mixture and stir to combine, cooking for 1 minute.

Add some ginger garlic paste

Next, add in the turmeric powder and garam masala powder and saute until they are heated through and combined well.

Reduce the heat to low, and stir in the yogurt, stirring constantly to make sure it doesn't split.

Yogurt poured over curry mixture in skillet

Reduce the heat to low, and stir in the yogurt, stirring constantly to make sure it doesn't split.

Add the saffron and simmer for 1 minute.

Curry topped with saffron simmering  in skillet

Next, stir in the cream and mix well, let cook for 1 minute to heat through before serving.

Simmering curry in large skillet

Serve hot with a garnish of additional cream and freshly cracked black pepper.

Silver bowl of yellow curry on black table by small bowl of cashews and almonds

Expert Tips to Make the Shahi Paneer

And of course, you can never go wrong with some expert tips and tricks to make sure you nail the recipe. 

  • Don't let the curry simmer for too long after you've added in the paneer. Heating the curry too much will cause the paneer cubes to break apart. 
  • This curry also works well with cubed chicken in place of paneer for a meat eaters version. 
  • If you're using store-bought paneer, you'll need to make sure it stays soft. To do this, just immerse it in some warm water for 2-3 minutes and then use it. 
  • To balance out the spiciness of the curry, you can add in a bit of sugar. 
  • Make sure the yogurt that you're using for the recipe is thick and fresh. If it is watery, just drain off the excess fluid before you use it. 
  • To make blending easier, you can soak the cashews and almonds in some warm water a couple of hours beforehand. 
  • Unlike other Indian curries, this one doesn't have a tomato base. If you prefer to add it, you totally can. 
  • Soaking the saffron strands is another highly recommended tip. It helps the saffron release its unique flavor and color into the curry more easily that way. 
Indian Shahi Paneer with cream on top in large bowl

Serving Ideas & Suggestions

Just like with most Indian curries, serving the shahi paneer is no big deal. Here are a few ideas you can pick from. 

  • Shahi paneer tastes best when served with some hot naan. And guess what? You can actually whip up some homemade naan yourself in a jiffy! That, or some layered paratha!
  • If you're not in the mood to make naan, you can serve it with some restaurant-style pilau rice or steamed Basmati rice. 
  • Don't mind a bit of heat? Pair the curry with some hot and spicy lemon rice. 
  • Indian food always tastes great when paired with some refreshing drinks. You can make a quick tamarind cooler if you're in the mood for something tangy, or just a simple mango lassi if you're looking for a cooling and soothing drink. 
  • On the side, you can have some roasted poppadum, Indian pickle or a simple salad of raw onion rings. 
Creamy Shahi Paneer

Creamy Shahi Paneer Curry Recipe

Shahi Paneer is a beautiful creamy delight that is prepared with soft but non-melting cheese called Paneer that is common to Indian cuisine. This creamy deliciousness has its origins in the Mughal cuisiy.
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Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Cooling Time for Sauce 10 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Indian
Servings 4 Serves
Calories 123 kcal

Equipment

  • Large skillet
  • Blender

Ingredients
  

  • 2 tsp Ghee
  • 6 pcs Cashews
  • 4 pcs Almonds
  • 1 pc Green cardamom
  • 1 cup Onions (cubed)
  • 3 pcs Green chilies (slits)
  • 1 tsp Cumin seeds
  • 2 pcs Cloves
  • ½ inch Cinnamon
  • 1 cup Paneer (cubed)
  • 1 tsp Ginger garlic paste
  • ½ tsp Turmeric powder
  • 2 tsp Red chili powder
  • 1 tsp Garam masala
  • ¼ cup Curd
  • ½ cup Water
  • 5-6 strands Saffron
  • 2 tsp Cream
  • 1 pinch Black pepper (crushed)

Instructions
 

  • In a medium skillet, heat the ghee over medium heat. To the hot pan, add the cashews, cardamom pods, and almonds. Roast them, stirring regularly, for 2 to 3 minutes, until they are golden brown.
  • To the mixture, add the chopped onions and green chile. Cook for an additional 2 to 3 minutes, until the onion, begins turning translucent.
  • Let the mixture cool for 5 to 10 minutes before pouring into a blender with ⅛ cup water and pulsing until smooth.
  • In the same skillet, heat the remaining ghee with cumin seeds, cloves, and cinnamon, over medium heat. Saute for 1 to 2 minutes until aromatic.  
  • Add the paneer cubes and fry them for 2 to 3 minutes until they are golden brown on both sides.
  • Next, add the ginger-garlic paste, mix well, and saute for 1 minute.
  • Add the pureed nut and onion mixture and stir to combine, cooking for 1 minute.
  • Next, add in the turmeric powder and garam masala powder and saute until they are heated through and combined well.
  • Reduce the heat to low, and stir in the yogurt, stirring constantly to make sure it doesn't split. Once the yogurt starts to leave the sides of the pan, add in ½ cup water and let it simmer for an additional 2 to 3 minutes.
  • Add the saffron and simmer for 1 minute.
  • Next, stir in the cream and mix well, let cook for 1 minute to heat through before serving hot with a garnish of additional cream and freshly cracked black pepper.

Notes

Best served with rice and a side of naan or roti. 

Nutrition

Calories: 123kcalCarbohydrates: 9.5gProtein: 6.8gFat: 6.4gSaturated Fat: 3.3gCholesterol: 17mgSodium: 266mgFiber: 1.8gSugar: 4.4g
Keyword Curry, Shahi Paneer, Curry
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