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.
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.
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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.
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.
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.
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
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.
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.
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.
Next, stir in the cream and mix well, let cook for 1 minute to heat through before serving.
Serve hot with a garnish of additional cream and freshly cracked black pepper.
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.
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 Curry Recipe
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.
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