Shahi Paneer Recipe (Rich & Creamy)
User Reviews
5.0
213 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
331 kcal
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Course
Main Course
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Cuisine
Indian
Shahi Paneer Recipe (Rich & Creamy)
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This Shahi Paneer recipe is deliciously rich and creamy, making it one of the most popular recipes in the Indian cuisine. Fresh un-melting soft paneer in a pool of flavorful, nutty, mildly spiced, white gravy, perfect for serving with naan or roti. This flavorful white gravy or sauce is made with onions, nuts, seeds, spices, cream and yogurt.
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Ingredients
For cooking onions and nuts
- ½ cup onions - chopped
- 2 tablespoons cashews
- 1 tablespoon almonds
- 1 tablespoon melon seeds - without the skins (magaz)
- ½ teaspoon garlic - chopped, or 3 to 4 small to medium-sized garlic
- ½ teaspoon chopped ginger - chopped or 1 inch ginger
- 1.5 cups water
Other ingredients
- 3 tablespoons ghee (clarified butter) or oil or butter
- 1 teaspoon coriander powder (ground coriander)
- ¼ teaspoon garam masala
- ½ teaspoon red chili powder or cayenne pepper
- ½ cup curd (yogurt), 125 grams - whisked till smooth
- 1 to 1.5 cups water or add as needed
- ½ to 1 teaspoon sugar or add as required
- salt as required
- ¼ teaspoon cardamom powder
- 15 to 20 trands saffron - crushed lightly
- 200 grams paneer (Indian cottage cheese)
- 1 tablespoon heavy cream or add as required - optional
- 1 teaspoon kewra water (screwpine water) or rose water - optional
whole spices
- 1 tej patta (Indian bay leaf)
- 2 to 3 cloves
- 2 to 3 green cardamoms
- 1 black cardamom
- 1 inch cinnamon
- ½ teaspoon caraway seeds (shahi jeera)
Instructions
Preparation
- Take the nuts and seeds in a bowl and rinse them a couple of times with water. Drain all the water and set aside.
- Cook onions, cashews, almonds, magaz or melon seeds, ginger and garlic in 1.5 cups water for 8 to 10 minutes until the onions soften.
- Strain some of the stock (water in which the onions, nuts etc were cooked) and set it aside. Let the onions cool at room temperature.
- Make a fine paste of the cooked onions, ginger, garlic along with the nuts and melon seeds, adding 2 to 4 tablespoons of the strained stock.
- Whisk fresh curd (yogurt) till smooth and set aside.
Sautéing onion paste
- Heat ghee in a frying pan on medium-low to medium heat.
- Fry all the whole spices (listed in the above ingredients) until they release their aroma in the ghee. Be very attentive here, as spices are delicate and can burn quickly if you aren’t paying attention.
- Add the ground onion paste and mix very well.
- On a low heat sauté stirring non-stop for 7 to 8 minutes or until the fat starts to leave the sides of the paste.
- Add red chilli powder or cayenne pepper, garam masala powder and coriander powder. Mix well.
Adding curd and simmering further
- Reduce heat to a low or turn off the heat.
- Add the whisked yogurt, water, sugar and salt as required.
- Mix very well and simmer gravy for 10 to 12 minutes until it thickens.
Making Shahi Paneer
- Add the cardamom powder and crushed saffron.
- Stir and add the cubed paneer and cream.
- Mix gently and turn off heat.
- Add the kewra water and stir. You can even add rose water.
- Garnish Shahi Paneer with some coriander leaves or mint leaves or a few saffron strands. Serve the Shahi Paneer with cumin rice or roti, naan or paratha.
Notes
- Making a richer version: In this shahi paneer recipe, I have not used butter and added less cream. Feel free to add more cream or use butter if you prefer.
- Tomatoes: I have not added tomatoes as I have used yogurt (curd). But you can substitute yogurt with tomato puree in the same proportions as mentioned in the recipe. If adding tomatoes, then do add 2 to 3 tablespoons cream to balance the tang from tomatoes.
- Vegan options: Use tofu and cashew yogurt. I won't suggest using soy or peanut yogurt. If using cashew yogurt then you don't need to add cashews while making the paste. Use a neutral tasting oil in place of ghee.
- Freshness: Since a major part of the gravy is made from nuts and yogurt, do make sure that these ingredients are fresh. The nuts and seeds should not be rancid and the curd (yogurt) must not be sour.
- Consistency: You can make a thicker consistency or a medium consistency of the gravy by adding less or more water.
- Fats: For the fats, you can use any neutral tasting oil or butter or ghee. Though butter or ghee will make the gravy richer.
Nutrition Information
Show Details
Calories
331kcal
(17%)
Carbohydrates
12g
(4%)
Protein
11g
(22%)
Fat
28g
(43%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
69mg
(23%)
Sodium
46mg
(2%)
Potassium
204mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
294IU
(6%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
5mg
(6%)
Vitamin D
1µg
Vitamin E
1mg
Vitamin K
3µg
Calcium
304mg
(30%)
Vitamin B9 (Folate)
12µg
Iron
1mg
(6%)
Magnesium
40mg
Phosphorus
93mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 11g | 22% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 69mg | 23% |
| Sodium | 46mg | 2% |
| Potassium | 204mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 294IU | 6% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 5mg | 6% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 3µg | |
| Calcium | 304mg | 30% |
| Vitamin B9 (Folate) | 12µg | |
| Iron | 1mg | 6% |
| Magnesium | 40mg | 10% |
| Phosphorus | 93mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
213 reviews
Excellent
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