Shahi Paneer Recipe

Shahi Paneer Recipe has a very rich texture because it has cashews and cream with the onion-tomato masala. This is very popular among Indians

5 from 1 vote

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Prep Time 10 mins

Cook Time 30 mins

Resting Time: 5 mins

Total Time 45 mins

Course Main Course

Cuisine Indian

Servings people

Calories 379 kcal

Equipment

Instant Pot

Immersion Blender

Blender

Kadai

Ingredients

1 cup Paneer cubes
2 medium Tomatoes chopped
½ cup Diced Tomatoes
½ cup Onion sliced
1 tablespoon Ginger-Garlic Paste
1 teaspoon Honey/ Maple Syrup or dried fruits like mangoes, papaya, peaches, etc.
5 Cashews soaked in watrer for 10-15 minutes
5 Almonds soaked in water for 10-15 minutes
1 cup Water
¼ cup Cream
1 teaspoon Kasuri Methi (dried Fenugreek Leaves)
2-3 tablespoon Oil + Butter

SPICES

1 teaspoon Garam Masala Powder
Kashmiri Red Chilli Powder (as per taste)
Turmeric Powder
1 teaspoon Fennel Seeds Powder

WHOLE SPICES

Garnish:

1-2 tablespoon Cream
1 teaspoon Fennel Seeds Powder
few strands of Saffron

Instructions

CASHEW/ ALMOND PASTE

First, soak 15-20 almond/cashews in water for about 30 mins. Or you can also microwave them with some water for 2 mins. If you're using almonds, just take out the peel before grinding.Add cashews/almonds with some water and grind it until creamy and smooth. And use this paste (around 1-2 tablespoon) in the curry.

INSTANT POT RECIPE:

Press Saute add oil to the pot. When the oil is hot, add onions to the pot and fry. Then add tomatoes (fresh + diced) when onions start to change color. Also, add soaked cashews/ almonds, dried fruits (mangoes, papaya), ginger & garlic paste, cardamom, cloves, and 1 cup of water.
Close lid and pressure cook for 5 minutes with the vent in the sealing position. NPR (No Pressure Release) for 5 minutes & then Quick Release.
When the valve goes down and steam is released, open the lid. Blend all the ingredients in the high-powder blender. Add 1 -2 tablespoons of butter.
Then add all the spices (garam masala powder, turmeric powder, fennel seeds powder and Kashmiri Red Chili Powder) and cook for another 1-2 minutes.
You can also add almond flour & cashew Paste at this time and saute for another 1-2 minutes.
Saute at low heat for 5 minutes until you get desired consistency. Then add Paneer, Kasuri Methi, and cream. Mix it and cook for 1 -2 more minutes.
Finally garnish with 1-2 tablespoons of cream, fennel seeds powder, cilantro, and saffron strands. Serve hot with Garlic Naan or Rice.

STOVE-TOP RECIPE:

Add Oil to the pan. When the oil is hot, add sliced onions. Also, add Green Cardamon & Cloves to it. If not using Cashew/Almond Paste, you can add soaked Almonds/Cashews at this point too. You can also add dried fruits like mangoes, peaches, etc for the sweetness or add honey. Also, add ginger-garlic paste, tomatoes (fresh & diced), and 1 cup of water.
Cook for 3-5 minutes, until tomatoes turn mushy. Keep stirring in between so that nothing sticks at the bottom of the pan. Cover it with a lid for faster cooking.
Take the masala out and grind it until smooth. Add butter to another pan and add Cinnamon Stick & Bay Leaf to it.
Then add spices (garam masala powder, turmeric powder, fennel seeds powder, and Kashmiri red chili powder) and saute for 1 minute.
Add the ground masala, and cook for another 5-10 minutes until you get the desired consistency.
Add Cream, Paneer, crushed Kasuri Methi, and let it simmer for 1-2 minutes.
Finally garnish with 1-2 tablespoons of cream, fennel seeds powder, cilantro, and saffron strands. Serve hot with Garlic Naan or Rice.

Video

Notes

VEGAN: Instead of Paneer, you can also add tofu to make the curry vegan. Also if want the curry to be vegan, you can replace milk or cream with either coconut milk or oats milk along with some almond flour. You can also add cauliflower to the curry that also tastes amazing.
HIGH-PROTEIN: To make the curry high in protein, you can also add chickpeas. Chickpeas surprisingly taste so good in Shahi Paneer curry.

Serve it with Garlic Naan or laccha Parantha.

You can make Shahi Paneer Masala without adding any cashew pastes or cream. If you want a creamy but still healthier curry, add 1-2 tablespoons of Greek yogurt (just before serving).

HOW TO STORE

You can store it in the refrigerator or freezer; the taste will remain the same. You can store leftover Shahi Paneer in the fridge for 3-5 days. And in the freezer in a container for 1-2 months. Before using the frozen Shahi Paneer, just thaw and heat it in the microwave or in a pan on the stove-top until hot
The leftover Shahi Paneer is even tasty, more aromatic, and tastes even more flavorful. You can serve Shahi Paneer with any Indian flatbread like roti, naan, rice, or bread. You can also check out the Garlic Naan recipe that pairs perfectly with Sahi Paneer Masala.

You can also use some Almond Flour to make the curry creamier.

Nutrition Facts

Shahi Paneer Recipe

Serving Size

1 Servings

Amount per Serving

Calories

379

Calories from Fat 270

% Daily Value*

Fat

Saturated Fat

106

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

Potassium

433

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

1101

Vitamin C

Calcium

449

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Keyword North Indian, Vegetarian, curry, shahi paneer recipe, mughlai,creamy, instant pot recipe, paneer recipe

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