shahi paneer recipe
The Best shahi paneer recipe
What I love most about shahi paneer is how it’s a perfect balance of comfort and nutrition. The paneer itself is a great source of protein, and the yogurt-based sauce adds probiotics that keep things healthy. Plus, it’s not too heavy on the carbs, so it’s not just a treat for the taste buds—it’s good for you too. And let’s be honest, when you’re serving it at a gathering, whether it’s a birthday, a family dinner, or just a casual get-together, it always feels like a crowd-pleaser. My husband says it’s the only dish that makes everyone feel like they’re in a restaurant, and honestly, I don’t think he’s wrong. It’s that kind of dish that makes you feel like you’ve put in effort, but it’s still easy and delicious. Plus, the kids always ask for seconds, so it’s a win-win. It’s not just a recipe; it’s a memory maker.
Shahi Paneer Recipe
A rich and creamy North Indian dish featuring tender paneer cubes in a flavorful tomato-based gravy, garnished with fresh herbs and served with warm naan or basmati rice. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet (7g) active dry yeast
- 1 cup warm milk
- 2 tbsp melted butter
- 2 tbsp olive oil
- 400g paneer (cubed)
- 1 tbsp butter
- 1 tsp cumin seeds
- 1 tsp ginger-garlic paste
- 1/2 cup water
- 1 large onion (finely chopped)
- 2 tomatoes (pureed)
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 cup heavy cream
- 1 tbsp kasuri methi (dried fenugreek leaves)
- Salt to taste
- 2 tbsp butter
- Fresh cilantro (chopped)
- Extra butter (for drizzling)
👨🍳Directions
-
1
Prepare Naan Dough: Mix flour, salt, sugar, yeast, warm milk, melted butter, and olive oil. Knead into a smooth dough, cover with a damp cloth, and let rise for 1 hour. -
2
Prepare Paneer: Heat butter in a pan, add cumin seeds, and sauté until they splutter. Add ginger-garlic paste and sauté for 1 minute. Add cubed paneer and water, cover, and cook on low heat for 10 minutes until paneer is tender. -
3
Prepare Sauce: In a pan, sauté onions until golden brown. Add ginger-garlic paste and cook for 1 minute. Add tomato puree, turmeric, red chili powder, coriander powder, and salt. Cook until tomatoes soften (~10 mins). Stir in garam masala and heavy cream. Simmer for 5 minutes. Remove from heat and let cool slightly. -
4
Combine Paneer and Sauce: Gently mix the paneer with the sauce. Add kasuri methi and cook for 2 more minutes. Adjust seasoning if needed. -
5
Roll Naan: Divide dough into 4 equal parts. Roll each into a thin circle. Heat a pan on medium-high, cook naan for 1-2 minutes per side until golden brown. -
6
Assemble: Place cooked naan on a plate. Spoon shahi paneer onto the naan, garnish with cilantro, and drizzle with butter.
🔧Equipment
- Mixing bowls
- Kitchen knife and cutting board
- Oven
- Gas stove
- Whisk
- Pan (for paneer and sauce)
- Tongs
- Plate
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add a spoonful of cream to the naan dough.
- Ensure paneer is fully tender before mixing with the sauce to avoid a mushy texture.
- Use fresh ingredients like tomatoes and cilantro for the best flavor.
- Substitute paneer with tofu for a vegetarian-friendly option.
Variations
- Add a pinch of nutmeg or cardamom for a spiced twist.
- Include finely chopped onions and green chilies in the paneer mixture.
Watch Video Of How Shahi Paneer Recipe Works
❓ Frequently Asked Questions About Shahi Paneer
What is the difference between shahi paneer and other paneer dishes like paneer butter masala or paneer tikka?
Shahi paneer is a rich, creamy, and mildly spiced dish that is typically served with naan or roti. Unlike paneer butter masala, which is heavily spiced with tomatoes, onions, and a generous amount of butter, shahi paneer is made with a light tomato gravy that is flavored with spices like cumin, coriander, and garam masala. Paneer tikka, on the other hand, is usually grilled and served with a side of yogurt or raita. Shahi paneer is known for its smooth texture and delicate flavor, which makes it a favorite for those who prefer a lighter yet flavorful dish.
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How can I make shahi paneer extra creamy?
To make shahi paneer extra creamy, you can follow these tips:
– Use heavy cream (instead of yogurt or milk) in the gravy for a richer texture.
– Add a spoonful of cream cheese or paneer butter to the gravy while cooking.
– Blend the tomatoes into a smooth puree to avoid any graininess.
– Use more butter (2-3 tbsp) and ensure it melts fully before adding spices.
– Stir in a bit of cashew paste or tahini for added creaminess.
– Let the gravy simmer gently to reduce excess water and concentrate flavors.
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Can I substitute paneer with any other cheese in shahi paneer?
While paneer is the traditional choice, you can try substituting it with other mild cheeses for a slightly different texture and flavor:
– Cottage cheese (ricotta) – Adds a soft, slightly tangy note but may not hold its shape as well.
– Ricotta cheese – Works well but should be lightly seasoned to avoid a strong flavor.
– Feta cheese – Adds a briny taste, but it melts differently and may not be as creamy.
– Halloumi – Holds shape well but has a stronger flavor—best if cooked gently.
– Mozzarella (fresh, not melted) – Works in small amounts but may turn rubbery if overcooked.
For best results, ensure the substitute melts smoothly and blends well with the gravy.
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How do I avoid making shahi paneer too oily or greasy?
To keep shahi paneer from becoming too oily or greasy:
– Use low-fat milk or yogurt instead of heavy cream (if reducing oil).
– Avoid adding too much butter—start with 1 tbsp and adjust as needed.
– Cook the paneer in light oil or ghee (instead of heavy butter) and remove excess fat before adding spices.
– Use less tomato puree—some dishes rely on gravy thickness from simmering, not just oil.
– Avoid overcooking the paneer; remove it when it’s just set but still tender.
– If the gravy is too thick, thin it with a splash of water or broth instead of oil.
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Why does my shahi paneer turn out watery or thin instead of rich and thick?
A watery shahi paneer usually happens due to these common mistakes:
– Not reducing the gravy enough – Simmering too quickly or not letting it thicken properly.
– Using too much liquid – Excess milk, yogurt, or water dilutes the flavor.
– Adding spices too early – Spices release moisture; wait until the gravy is almost dry before adding them.
– Not straining the gravy – Undissolved tomato bits or paneer bits can make it thin.
– Cooking the paneer too long – Overcooking breaks down proteins, leading to a watery texture.
Fixes:
– Simmer the gravy on low heat for 10-15 minutes to reduce excess moisture.
– Strain the gravy through a fine sieve to remove all lumps.
– Add 1 tsp cornstarch or arrowroot powder mixed with cold water to thicken.
– Use less water when making the paneer and drain it well before cooking.
