Best Occasion to Prepare this Recipe
One of the Paneer based dishes I can slam dunk with confidence is this one. Shahi simply means Royal and this gravy is creamy, rich and oh so royal ’cause loads of Cashews are dumped into it. So pointer #1- if you’re making a gravy without cashews, you cannot call it Shahi Paneer. This gravy is thick and sweeter in taste – there goes your subtle difference from rest of the buttery Paneer gravies.
My Recipe Corner
I follow my own recipe for this one based on what I’ve tasted in many restaurants. Try this out and let me know how you liked it!
- Soak 12-15 full sized cashewnuts in warm water for 15-20 minutes (preferred step)
- Cut your Paneer Pieces in 1 inch cubes and soak them in warm water for 20-30 minutes. Add a pinch of turmeric to it (this step softens your Paneer incase you just took them off from Refrigerator)
- Heat up a pan and add 2 tbsp of ghee/butter. Once it melts, add 1 tsp of Saunf, 1/2 tsp of Jeera, add 2 cloves, 1 inch cinnamon stick and break and add 2 elaichi crumbles
- Once the aroma emits, add green chilies (2 long), 6-7 pods of garlic & 1 tsp of ginger paste and fry for a few seconds. If you forgot to soak the cashewnuts in water, now is the time to add the whole cashews to the pan and fry them
- Now add 1 BIG sized chopped white onion or 1 1/2- 2 medium white onions. Use of white onions is mainly to avoid the pungent flavor of red onions
- Fry till they turn golden brown in color. Add salt to taste, 1 tsp of Turmeric powder and 1 tbsp of garam masala to the mix
- Take the mix off the pan, let them cool. Once they cool down to room temperature, add the soaked cashews and 3-4 mint leaves (optional) and grind the whole mixture to smooth paste. In this step you can add 2-3 tbsps of milk to facilitate grinding
- Heat up the pan again, add 2 tbsps of Ghee/Butter, add shahi jeera and crushed Kasoori Methi and saute till their color changes mildly
- Now add the ground gravy, dilute it with 1 cup of milk. Try not adding water to this gravy to retain its richness. Add 1/2 tsp sugar to the gravy
- Let the gravy cook for 5-7 minutes. Keep stirring occasionally to avoid the gravy sticking to the pan. Add some more milk and very little water as the gravy thickens
- Add the Paneer Cubes, simmer the pan and cook for 2 minutes
- <Optional Step> Finally, shred some Paneer over the gravy and a dash of cream. Garnish with saffron
- Serve HOT with Naan (any kind), Kulchas, Rotis, Phulkas or Parathas!
My Top Recipe Recommendations
- Shahi Paneer – White Creamy Gravy
- Shahi Paneer -Restaurant Style -Yellow creamy Gravy
- Mughlai Style Shahi Paneer
My Improv & Notes
- When you add milk, to avoid milk from curdling – don’t add refrigerated milk directly. Simmer the heat once milk is added and keep stirring continuously. Also add the milk little by little stirring continuously
- You can substitute milk with cream to make an even more richer version.
- Some recipes boil the onions and blend them to paste – again – that’s a variation of choice
- Don’t let Paneer cook for long or they’d turn rubbery and chewy
- Some recipes recommend the use of tomatoes. Somehow I don’t prefer inducing any kind of tanginess to this gravy. No use of tomatoes brings some difference between this gravy and Paneer Butter Masala as both as creamy, rich and sweet. But totally leave it to your choice & taste and hence included some recipes with tomato in the base