Shahi Paneer

My version of Mughlai Shahi Paneer is made restaurant-style with soft cubes of paneer simmered in a rich and creamy tomato gravy. It's perfect for special occasions thanks to the aromatic spices, nuts, saffron and lashings of cream.

Note - This recipe was first published on the 20th of April 2012. I have since updated the post with new content and pictures.

Special occasions call creamy curries and this shahi paneer fits the bill perfectly. It's made with mild spices and the sauce is slightly sweet rather than spicy. The dish is gluten-free and vegetarian friendly, meaning it can be served to a wide range of guests at dinner parties.

I've made it on Diwali as part of a Diwali dinner menu and it was such a crowd-pleaser!

Research tells me that the classic recipe for shahi paneer in Moghul times was prepared without any tomatoes and so had a white gravy. Often, mawa (milk solids) was sometimes added. Restaurant-style versions these days are prepared with a yellow-orange gravy using a tomato sauce base. It's this version that I generally prepare - I find the tomato cuts through the intense creaminess.

Ingredients notes

Paneer - my preference is using store-bought paneer as it has a firm texture but homemade paneer definitely works too.

Fresh cream - I use fresh double cream (double cream in the US) but you can use whichever fat percentage cream you have available.

Onion, garlic, ginger, green chili - use fresh for the best flavour.

Tomato puree - my preferred option is to use crushed tinned tomatoes or passata as they have a deep red colour. Fresh tomatoes work too, but they don't make as thick of a gravy.

Indian spices: turmeric powder, kasoori methi (kasuri methi).

Whole spices for the masala: bay leaf, cinnamon stick, green cardamom (sub. with cardamom powder), black cardamom, cumin seeds, melon seeds, black pepper powder, mace, anise, nutmeg, dried red chillies.

Cashew nuts - see nut free tips in FAQs below.

Raisins - optional but lends sweetness. Do not use very dark raisins as they will effect the colour of the gravy.

Saffron strands - steeped in a few spoons of warm milk to bring out the colour.

Kewra Water aka pandan extract - (optional). This is Indian floral water and a favourite in Mughal cooking. It has a floral perfume and adds wonderful flavour. Only a small amount is needed.

Oil - I have used olive oil but you can use any neutral cooking oil.

Garnish

Fresh coriander leaves

I have also used pistachio slivers, saffron strands and dried rose petals for photographic purposes.

Serving Suggestion

Shahi Paneer is usually eaten with naan and jeera rice.

I serve it with my restaurant style garlic naan or sometimes peshwari naan.

For a complete North-Indian thali, go for daal makhani, bombay potatoes, coconut milk pulao, naan and gulab jamun

Storage

Allow to cool to room temperature before storing in an airtight container.

Keep in the fridge for up to 2-3 days. Reheat on the stove or in the microwave with a splash of water or milk if the gravy has thickened.

You can also freeze the curry for 1 month. Thaw at room temperature or in the fridge overnight. The texture of the paneer may become more crumbly upon thawing.

Other Paneer Recipes

• Amritsari Paneer Bhurji
• Paneer Makhani
• Paneer Kali Mirch
• Palak Paneer
• Paneer Tikka Masala
• Niramish Paneer
• Panch Phoran Paneer
• Paneer Tikka Biryani
• Matar Paneer

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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