Shahi Paneer
A simple, home-style Shahi Paneer recipe — creamy paneer cubes simmered in a smooth tomato-onion and nut gravy, light enough for everyday cooking yet rich in flavour.
Ingredients
Equipment
Method
- Heat 1 tbsp oil in a kadai or deep pan on medium flame. Add chopped onions and sauté until onions turn light golden.
- Add ginger-garlic paste, stir for a minute until raw smell goes away.
- Add chopped tomatoes, turmeric powder, red chilli powder and coriander powder. Cook until tomatoes become soft and oil begins to separate.
- Let the onion–tomato mixture cool a bit. Transfer it into a blender. Add soaked cashew nuts and yogurt, and grind to a smooth paste.
- Return the paste into the pan. Add about ½-1 cup water (adjust consistency), bring to a gentle boil.
- Add the paneer cubes, stir gently, cover and cook for 5 minutes so paneer absorbs the gravy.
- Stir in garam masala, salt, remaining oil and cream (if using). Cook on low flame for 2–3 minutes. Switch off heat.
- Garnish with a few chopped coriander leaves if you like, and serve hot with roti, naan or rice.
Notes
For a lighter version, skip cream and use low-fat yogurt. You can also shallow-fry paneer cubes lightly before adding to gravy for firmer texture.