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.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.