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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian, North Indian
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 250 g paneer cubed
  • 2 medium onions roughly chopped
  • 2 medium tomatoes chopped
  • 8 tbsp low-fat yogurt for smoother gravy, can use curd
  • 2 tbsp cashew nuts soaked & ground to paste for richness
  • 2 tbsp oil
  • 1 tsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder (adjust to taste)
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 1 cup water as needed for gravy
  • ¼ cup low-fat cream (optional, for richness) can skip for lighter version
  • salt to taste salt

Equipment

  • Kadai or deep pan

Method
 

  1. Heat 1 tbsp oil in a kadai or deep pan on medium flame. Add chopped onions and sauté until onions turn light golden.
  2. Add ginger-garlic paste, stir for a minute until raw smell goes away.
  3. Add chopped tomatoes, turmeric powder, red chilli powder and coriander powder. Cook until tomatoes become soft and oil begins to separate.
  4. 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.
  5. Return the paste into the pan. Add about ½-1 cup water (adjust consistency), bring to a gentle boil.
  6. Add the paneer cubes, stir gently, cover and cook for 5 minutes so paneer absorbs the gravy.
  7. Stir in garam masala, salt, remaining oil and cream (if using). Cook on low flame for 2–3 minutes. Switch off heat.
  8. 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.