Shahi Paneer is more than a dish, more than just a cuisine. It’s a celebration of rich flavors and creamy texture that brings each one of us on the table.
I’ll never forget when my two little ones first pointed at our dinner plate and declared: “Look, it’s orange paneer!” Yep, that’s what this dish has been since then in our household. The deep saffron hue of this rich curry stood out to their eyes long before they knew the word shahi. Over time, “orange paneer” became our family code for celebration, comfort and a little bit of culinary royalty.
This one relies on cashew paste and basic Indian warming spices for a rich flavor that’s suited to special occasions and everyday cooking alike.
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Shahi Paneer is one recipe that is made every festive occasion be it Diwali, Raksha Bandhan, or get-togethers. Its deep and creamy texture makes it well suited for celebrations. It can also be made during periods of fasting when onion and garlic are avoided. The cashew base and spicy aromatics make it feel decadent, perfect for guests and entertaining, too.
- Instructions
- Its a Royal Treat !
- How to Serve
- Storage
- Top Tip
- Pairing
- Shahi Paneer Recipe
Instructions
- In a pan heat 2 tablespoon oil + 1 tablespoon butter.
- Now, add the cumin seeds, bay leaf, cardamom, peppercorn, cinnamon and dried red chillies.
- Sauté until aromatic, 30-45 seconds. Don’t let the chillies burn.
- Add the onions, tomatoes, ginger, garlic, cashews and a little salt.
- Sauté for 2-3 minutes, then add ½-¾ cup water.
- Simmer until the tomatoes are mushy (8-10 mins).
- Discard bay leaf and cinnamon stick. Let cool and blend to a smooth purée. Sieve if needed. Set aside.
- Mix yoghurt with red chilli powder, turmeric, garam masala and salt.
- In another pan heat 2 tablespoon oil + 1 tablespoon butter.
- Lower the heat to low and slowly stir this into the pan. Stir constantly so it doesn’t curdle.
- Cook for 2 minutes.
- Add Purée & Simmer:
- Add the blended gravy to the pan. Stir well to combine.
- Cook for 6-8 minutes on medium heat, until it thickens slightly and oil begins to separate.
- Add crushed kasuri methi and sugar. Mix well.
- Finally add a splash of water as needed for consistency. Simmer 2-3 minutes.
- Cut Paneer into triangle
- Drizzle with room temperature fresh cream.
- Carefully slide in the triangle pieces of the paneer. Cook, covered, for 2 minutes over low heat. Add cilantro and serve !
Common Mistakes to avoid while making Restaurant Style Shahi Paneer
| Mistake | Result | Solution |
|---|---|---|
| Skipping roasting the spices | Bland and flat taste | Lightly roast spices in ghee to bring out deep, aromatic flavors. |
| Adding cold cream or milk | Curdling or separation in gravy | Always use room temperature cream and add it on low heat. |
| Overcooking paneer | Paneer turns rubbery | Add paneer at the end and just simmer for 2-3 minutes. |
| Using too much garam masala | Overpowering or bitter flavor | Use garam masala sparingly; balance it with sweetness from cashews. |
Its a Royal Treat !
A royal burst of creamy, spiced delight in every bite!
How to Serve
Shahi Paneer pairs perfectly with:
- Butter naan or Garlic naan
- Steamed basmati rice or Jeera rice
- Roti or paratha Serve it with a side of cucumber raita and pickled onions for a complete meal.
Storage
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigerator | 2-3 days | Store in an airtight container. Reheat gently on the stove or microwave. |
| Freezer | Up to 1 month | Cool completely, freeze in portions. Thaw overnight and reheat on stove. |
Top Tip
Share something here that you think is key to making this recipe well, such as: Don’t overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
Pairing
These are my favorite dishes to serve with Shahi Paneer:
- Restaurant Style Garlic Naan
- Perfect Jeera Rice
- Homemade Roti / Chapati
- Instant Pot Basmati Rice
My children saw the color first, a bright, inviting, slightly orange from the mix of tomatoes, cream and just a hint of red chilli or turmeric. They didn’t care about the fancy name, but they sure cared about how much they loved it. And that joy built the tradition: any time something special was happening, we made this dish. It became our “orange paneer” ritual.
Ingredients
Whole Spices:
- 1 teaspoon Cumin seeds - 1 tsp
- 1 Bay leaf - 1 to be removed
- 3 Green cardamom - 3-4 pods
- 3 Black peppercorns - 3-4
- 2 Cinnamon stick - 1 small to be removed
- 3 Dried red chillies - 2 whole
For the Base Gravy:
- 3 Tomatoes - 3 medium chopped
- 1 Red onion - 1 medium sliced
- 6 Garlic - 5-7 cloves
- 1 inch Ginger - 1 inch piece sliced
- 12 Cashews - 12-15
- 1 teaspoon Salt - 1 tsp or to taste
- 1 tablespoon Butter - 1 tbsp
- ½ cup Water - ½ - ¾ cup
- Remove bay leaf and cinnamon stick before blending.
Yogurt Masala Mix:
- ½ cup Plain yogurt whisked - ½ cup (room temp)
- 1 teaspoon Red chilli powder - 1 tsp
- ¼ teaspoon Turmeric - ¼ tsp
- 1 teaspoon Garam masala - 1 tsp
- Salt - a pinch
Final Seasoning:
- 2 tablespoon Oil - 2 tbsp
- 1 tablespoon Butter - 1 tbsp
- ½ tablespoon Kasuri methi - ½ tbsp crushed
- ½ teaspoon Sugar - ½ tsp
- Water - as needed
- 200 grams Paneer - 200-250 grams cut into triangles
- 2 tablespoon Fresh cream - 2-3 tbsp for garnish
Instructions
- [mv_img id=“37672”]
- [mv_img id=“37673”]
- In a pan heat 2 tablespoon oil + 1 tablespoon butter.
- Now, add the cumin seeds, bay leaf, cardamom, peppercorn, cinnamon and dried red chillies.
- Sauté until aromatic, 30-45 seconds. Don’t let the chillies burn.
- Add the onions, tomatoes, ginger, garlic, cashews and a little salt.
- Sauté for 2-3 minutes, then add ½-¾ cup water.
- Simmer until the tomatoes are mushy (8-10 mins).
- Discard bay leaf and cinnamon stick. Let cool and blend to a smooth purée. Sieve if needed. Set aside.
- Mix yoghurt with red chilli powder, turmeric, garam masala and salt.
- In another pan heat 2 tablespoon oil + 1 tablespoon butter.
- [mv_img id=“37682”]
- Lower the heat to low and slowly stir this into the pan. Stir constantly so it doesn’t curdle.
- Cook for 2 minutes.
Add Purée & Simmer:
- Add the blended gravy to the pan. Stir well to combine.
- Cook for 6-8 minutes on medium heat, until it thickens slightly and oil begins to separate.
- Add crushed kasuri methi and sugar. Mix well.
- [mv_img id=“37681”]
- Finally add a splash of water as needed for consistency. Simmer 2-3 minutes.
- Cut Paneer into triangle
- Drizzle with room temperature fresh cream.
- Carefully slide in the triangle pieces of the paneer. Cook, covered, for 2 minutes over low heat. Add cilantro and serve !
Video
Nutrition
Ingredients
Whole Spices:
- 1 teaspoon Cumin seeds – 1 tsp
- 1 Bay leaf – 1 to be removed
- 3 Green cardamom – 3–4 pods
- 3 Black peppercorns – 3–4
- 2 Cinnamon stick – 1 small to be removed
- 3 Dried red chillies – 2 whole
For the Base Gravy:
- 3 Tomatoes – 3 medium chopped
- 1 Red onion – 1 medium sliced
- 6 Garlic – 5–7 cloves
- 1 inch Ginger – 1 inch piece sliced
- 12 Cashews – 12–15
- 1 teaspoon Salt – 1 tsp or to taste
- 1 tablespoon Butter – 1 tbsp
- ½ cup Water – ½ – ¾ cup
- Remove bay leaf and cinnamon stick before blending.
Yogurt Masala Mix:
- ½ cup Plain yogurt whisked – ½ cup (room temp)
- 1 teaspoon Red chilli powder – 1 tsp
- ¼ teaspoon Turmeric – ¼ tsp
- 1 teaspoon Garam masala – 1 tsp
- Salt – a pinch
Final Seasoning:
- 2 tablespoon Oil – 2 tbsp
- 1 tablespoon Butter – 1 tbsp
- ½ tablespoon Kasuri methi – ½ tbsp crushed
- ½ teaspoon Sugar – ½ tsp
- Water – as needed
- 200 grams Paneer – 200–250 grams cut into triangles
- 2 tablespoon Fresh cream – 2–3 tbsp for garnish
Instructions
- [mv_img id=“37672”]
- [mv_img id=“37673”]
- In a pan heat 2 tablespoon oil + 1 tbsp butter.
- Now, add the cumin seeds, bay leaf, cardamom, peppercorn, cinnamon and dried red chillies.
- Sauté until aromatic, 30–45 seconds. Don’t let the chillies burn.
- Add the onions, tomatoes, ginger, garlic, cashews and a little salt.
- Sauté for 2–3 minutes, then add ½–¾ cup water.
- Simmer until the tomatoes are mushy (8–10 mins).
- Discard bay leaf and cinnamon stick. Let cool and blend to a smooth purée. Sieve if needed. Set aside.
- Mix yoghurt with red chilli powder, turmeric, garam masala and salt.
- In another pan heat 2 tablespoon oil + 1 tbsp butter.
- [mv_img id=“37682”]
- Lower the heat to low and slowly stir this into the pan. Stir constantly so it doesn’t curdle.
- Cook for 2 minutes.
Add Purée & Simmer:
- Add the blended gravy to the pan. Stir well to combine.
- Cook for 6–8 minutes on medium heat, until it thickens slightly and oil begins to separate.
- Add crushed kasuri methi and sugar. Mix well.
- [mv_img id=“37681”]
- Finally add a splash of water as needed for consistency. Simmer 2–3 minutes.
- Cut Paneer into triangle
- Drizzle with room temperature fresh cream.
- Carefully slide in the triangle pieces of the paneer. Cook, covered, for 2 minutes over low heat. Add cilantro and serve !
