Shahi Paneer
A rich, creamy Indian paneer curry flavored with toasted whole spices, ground masala, and a touch of sweetness. The silky sauce and tender paneer cubes make it a satisfying vegetarian main dish.
Maker: amateurprochef.com
From: Instagram(view original)
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Cooking context
50 min estimated total time for 4 servings.
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Ingredients
- 3 medium tomatoes
- 1 large red onion
- 2 tbsp cashews
- 2 tbsp cilantro stems
- 2 green chillies
- 1 cup plain yogurt
- 1 tsp sugar
- 1 tsp salt
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1/2 tsp red chilli powder (kashmiri)
- 1 tsp cumin seeds
- 1 bay leaf
- 3 green cardamom pods
- 1 black cardamom pod
- 2 tsp black peppercorns
- 1 inch cinnamon stick
- 3 cloves
- 8 4/5 oz paneer
- 1 tbsp vegetable oil
Instructions
- 1Heat 1 tbsp vegetable oil in a large, heavy‑bottomed pan over medium heat.
- 2Add the cumin seeds, bay leaf, green cardamom pods, black cardamom pod, black peppercorns, cinnamon stick, and cloves; sauté for 30‑45 seconds until fragrant, stirring constantly to avoid burning.
- 3Add the finely chopped red onion (and slit green chillies, if using); sauté for 3‑4 minutes until the onion turns translucent and begins to turn golden at the edges.
- 4Stir in the chopped tomatoes, sugar, and salt. Cook, stirring occasionally, for about 5‑7 minutes until the tomatoes break down and the mixture becomes thick and the oil starts to separate from the masala.
- 5Add the ground spices: garam masala, cumin powder, coriander powder, turmeric, and Kashmiri red chilli powder. Mix well and cook for another 1‑2 minutes to toast the spices.
- 6Reduce the heat to low and gradually whisk in the plain yogurt, ensuring it does not curdle. Cook for 2‑3 minutes, stirring continuously, until the sauce is smooth and glossy.
- 7Gently add the paneer cubes, stirring to coat them evenly with the sauce. Simmer on low heat for 5‑7 minutes, allowing the paneer to absorb the flavors without breaking apart.
- 8Taste the gravy and adjust salt or a pinch more sugar if needed; the balance of sweet and spicy should be harmonious.
- 9Turn off the heat and stir in the chopped cilantro stems for fresh aroma.
- 10Transfer the curry to a serving dish and garnish with the chopped cashews for a pleasant crunch.
- 11Serve hot with naan, roti, or steamed basmati rice.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Shahi Paneer?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Shahi Paneer recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Shahi Paneer recipe come from?
- It was shared by amateurprochef.com on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.