Shahi Paneer Recipe - How to Cook Shahi Paneer in Restaurant Style

Shahi Paneer is one of the oldest and the primary paneer dish that you will find on a menu. Be it a marriage party or any other function, shahi paneer almost always finds a place in main course menu. I am sure 8 out of 10 times, you would have also ordered it on your lunch/dinner in a restaurant.

We have tried and tested this recipe multiple times in our kitchen to cook the same restaurant style taste and sunset colored gravy. This is one of our best recipe to make Shahi Paneer at home.

There is no need for any special Shahi Paneer Masala here. We just use the spices available in any Indian Kitchen.

There is a subtle difference between the way gravy for Shahi Paneer is made than the one made for Paneer Makhani. We have analyzed the differences between Shahi paneer vs Paneer Butter masala here.

As a matter of fact, if you just exchange the gravy of these two, you can pretty name the clone asShahi Paneer Butter Masala!

Shahi Paneer Recipe Ingredients

Paneer (Cottage Cheese is NOT equal to Paneer)

1 Cup (Our 1 Cup = 240 ML) Water

1/2 Cup (Our 1 Cup = 240 ML) Milk

3/4 Cup (Our 1 Cup = 240 ML) Fresh Cream (Or use Malai from Milk as a substitute)

1 Cup (Our 1 Cup = 240 ML) Onion (Chopped )

1 Cup (Our 1 Cup = 240 ML) Tomato (Chopped)

2 Tbsp Sweet Tomato Sauce

2 Tbsp Coriander Leaves (Cilantro) (Chopped)

4 Black Cardamom

1 Tbsp Green Chili (Chopped)

To taste Salt

1 Tsp Turmeric Powder

1/2 Tsp Black Salt

1-1/2 Tsp Red Chili Powder

1 Tsp Garam Masala (Make fresh Garam Masala at home)

3-1/2 Tbsp Oil

Method of Cooking Shahi Paneer Recipe Steps by Step

1. We will start the process by heating 3.5 Tbsp of Oil in a pan on high flame for about 1 minute.
2. While the Oil is getting heated up, take out the seeds of Black Cardamom and keep aside. You would need to break-open the Cardamom.
3. After 1 minute of heating, add chopped Onion, Black Cardamom seeds and green Chilies in hot Oil. Mix well.
4. Wait till Onion achieves light pink color. Keep the stove on high flame. It would take about 4 minutes for the Onions to turn pink.
5. After 4 minutes, add chopped Tomatoes (or Tomato Puree, if you have) and mix well. Fry till Tomatoes get soft and tender. Tomatoes will also take about 4 minutes of time.
6. Once done, take out the Onion and Tomato mixture in a plate from the hot Oil. Switch Off the stove.
7. Keep this paste/mixture aside to cool down to room temperature (Give it about 3 minutes) . Keep the left-over Oil also aside for later use.
8. Once the mixture cools down, grind it to make a smooth paste.
9. Make sure that paste does NOT have any big chunks of Onion or Tomato. It should be a fine and smooth paste.

Making Gravy

1. Heat the left-over Oil in pan once again on high flame for 1 minute. There is no need to add more Oil.
2. After 1 minute, add Onion-Tomato paste. Stir it continuously for about 1 minute.
3. After 1 minute, add sweet Tomato sauce, Salt, Red Chili Powder, Black Salt and Turmeric Powder. Mix well.
   Turn the stove on medium flame. Wait until you see the Oil, separating from the paste. Stir occasionally. This would take about 5 minutes.
4. After 5 minutes, add Milk and 1 cup of water. Keep the stove on medium flame and let it cook for 3 minutes.
5. After 3 minutes, add Cream and Garam masala. Cook on medium flame for 2 more minutes.
6. Shahi Paneer gravy is almost ready. We should now proceed with adding Paneer

Mixing Paneer with Curry

1. Slice Paneer pieces into any shape that you may like. We have triangular shaped pieces.
2. Add the Paneer pieces to the gravy and mix well. Let it cook on medium flame for 5 more minutes.
3. Once done, switch Off the stove.
4. Add chopped Coriander leaves (Cilantro) and the Sunset Orange colored Shahi Paneer is ready to serve hot.

Serving

1. Garnish Shahi Paneer with green Coriander leaves before serving.
2. Shahi paneer is served in main course meal with breads like Garlic Naan (make Naan in cooker), Tandoori roti or Poori.