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shahi paneer in a serving bowl

Shahi Paneer (No Onion No Garlic)

By Jigna
Shahi Paneer is a rich, luxurious dish made with soft paneer cubes in a velvety smooth gravy. It is truly royal, delicious, and full of flavors!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Cuisine Indian, North Indian
Course Main Course
Diet Jain, No Onion No Garlic, Vegetarian
Servings 4

Ingredients
  

For The Gravy

  • 1 teaspoon oil
  • 2 teaspoon butter
  • ½ teaspoon cumin seeds
  • 1 bay leaf
  • 4-5 black peppercorns
  • 1- inch cinnamon stick
  • 2 green cardamoms
  • 1 black cardamom
  • 2 cloves
  • 3 tomatoes
  • 1- inch ginger peeled and roughly chopped
  • 1 green chili chopped
  • 12 cashews
  • 1 tablespoon melon seeds
  • 1 dried Kashmiri red chili
  • Salt to taste
  • ½ cup water

For The Yogurt Mixture

  • ¼ cup plain yogurt
  • ¼ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon Kashmiri red chili powder

For The Shahi Paneer

  • 1 tablespoon butter or oil
  • 1 teaspoon red Kashmiri chili powder
  • Prepared Yogurt mixture
  • Prepared gravy
  • Salt to taste
  • 350 g Paneer cut into cubes or desired shapes
  • 1 teaspoon cane sugar
  • ½ teaspoon garam masala or to taste
  • 2 tablespoon cream
  • ½ teaspoon crushed Kasoori methi (dried fenugreek leaves)
  • 1 tablespoon finely chopped fresh coriander leaves

Instructions
 

Making The Gravy

  • Heat oil and butter in a pan or wok. Add cumin seeds, bay leaf, peppercorns, Cinnamon sticks, green and black cardamoms, and cloves.
  • Stir and saute for a minute or until the spices are aromatic.
  • Then add chopped tomatoes, ginger, green chili, cashews, melon seeds, dried red chili, and salt.
  • Mix well and cook the mixture on medium heat for 8-10 minutes until the tomatoes are soft and mushy. Stir often.
  • Add ½ cup of water, stir well, cover the lid and continue cooking on low-medium heat for 8-10 minutes. Stir occasionally.
  • Turn off the heat and let the gravy mixture cool down at room temperature.
  • Once it is cooled, remove the bay leaf, cinnamon stick, and black cardamom. Then transfer the mixture to the blender jar and blend into a smooth puree; add little water if needed.
  • Strain the gravy using a fine sieve to make it smooth and velvety. Set it aside.

Making The Yogurt Mixture

  • In a bowl, take yogurt, turmeric powder, coriander powder, cumin powder, and Kashmiri red chili powder. Whisk until everything is combined and the mixture is smooth.

Making The Shahi Paneer

  • Heat butter or oil in a pan or wok; lower the heat, and add ½ teaspoon Kashmiri red chili powder. Stir quickly and immediately pour the prepared yogurt mixture.
  • Stir continuously and cook the yogurt mixture on low heat until it is cooked and the oil is separated for about 4-5 minutes.
  • Add the prepared gravy, stir well and add water if required to adjust the desired consistency.
  • Cook the gravy on medium-low heat, frequently stirring, for 8-10 minutes.
  • Add Paneer cubes, sugar, garam masala, and salt to taste. Stir well and continue cooking on low-medium heat for 4-5 minutes.
  • Finally, add Kasoori methi, coriander leaves, and cream. Stir well and cook for a minute. Taste and adjust the seasonings as required.
  • Turn off the heat and transfer the Shahi Paneer into a serving bowl. Garnish with a drizzle of cream and chopped coriander leaves.

Serving Suggestions

  • Serve this delicious curry with any Indian flatbread of your choice.
  • It goes well with Roti, Tandoori Roti, Naan, Kulcha, or Paratha.
  • You can also serve it with plain rice, Jeera rice, or Pulao.
  • If you want to make a festive meal, pair Shahi Paneer with other Dal preparations and accompaniments like Raita.

Notes

  1. Paneer: Use Malai paneer, if possible, for the best Shahi Paneer. And if you are making paneer at home, use only full-fat or whole milk.
  2. Melon Seeds: If you do not have melon seeds, you can skip them and add 4-5 more cashews instead.
  3. Yogurt: Use fresh yogurt that is not sour, and also use thick yogurt and avoid watery parts.
  4. Freezing: This curry is freezer friendly; we can freeze it for up to a month. After making it, let it cool down completely, pack in the freezer-safe container, and freeze it immediately. On the day of serving, take it into the pan and heat until it is heated through. Garnish as you desire and serve immediately.

Nutrition (Approximate Values)

Calories : 347kcalCarbohydrates : 12gProtein : 13gFat : 28gSaturated Fat : 16gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 0.1gCholesterol : 68mgSodium : 98mgPotassium : 334mgFiber : 3gSugar : 5gVitamin A : 998IUVitamin C : 15mgCalcium : 419mgIron : 1mg
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