Punjabi shahi paneer recipe (Restaurant style)

रेसिपी को हिन्दी में पढ़े

Restaurant style shahi paneer recipe – paneer pieces are simmered in flavorful and aromatic gravy. This is punjabi style.

Shahi paneer recipe, Restaurant style | Punjabi shahi paneer recipe

I have already shared a recipe for Mughlai shahi paneer recipe which has white gravy made from onions and yogurt. That is mild flavored because very less spices are added.

Today’s recipe, Punjabi shahi paneer is inspired from Mughlai one. By adding tomatoes, gravy gets orangy-red color – just like typical punjabi gravies. Also few spice powders like red chili powder and coriander powder are added which makes it spicy and flavorful.

Similar to my previous shahi paneer recipe, this one is also aromatic gravy. The ingredient behind it is cardamom seeds powder. To retain its flavor and aroma, always add cardamom powder at the end, after turning off the stove. Meaning, don’t simmer the gravy after adding cardamom powder.

Addition of heavy cream and cashew nuts paste make it rich and creamy.

Check out more restaurant style gravy recipes
Veg handi  // Paneer butter masala  // Paneer bhurji gravy  // Methi matar malai


How to make punjabi shahi paneer recipe (Step by Step Photos):


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1) Soak the cashew nuts in a warm water for at least 15 minutes. meanwhile prep other ingredients.

2) After 15 minutes make smooth paste out of it and keep it aside.
Shahi paneer recipe, Restaurant style | Punjabi shahi paneer recipe

3) Take onion, green chili, ginger, garlic, cinnamon stick, green cardamom and cloves in a pan. Add water, turn the heat on high.

4) Bring to a boil. Once it starts boiling lower the heat to medium.
Shahi paneer recipe, Restaurant style | Punjabi shahi paneer recipe

5) Let it simmer for 8-10 minutes or till onions get soft and translucent. Turn off the stove and let it cool down slightly.

6) Once it is cooled, make smooth paste out of it using blender or grinder.
Shahi paneer recipe, Restaurant style | Punjabi shahi paneer recipe

7) Also puree the tomatoes in the same grinder.

8) Heat the oil in a pan on medium heat. Once hot add prepared onion paste.
Shahi paneer recipe, Restaurant style | Punjabi shahi paneer recipe

9) Cook till moisture evaporates, about 4-5 minutes.

10) Then add tomato puree.
Shahi paneer recipe, Restaurant style | Punjabi shahi paneer recipe

11) Stir well and let it cook.

12) Cook till all the moisture evaporates and oil starts to ooze out from the sides. Do stir in between and make sure that it is not sticking to the bottom of the pan.
Shahi paneer recipe, Restaurant style | Punjabi shahi paneer recipe

13) Add salt, black pepper powder, red chili powder and coriander powder.

14) Mix well and cook for a minute.
Shahi paneer recipe, Restaurant style | Punjabi shahi paneer recipe

15) Now add cashew nut paste.

16) Stir it.
Shahi paneer recipe, Restaurant style | Punjabi shahi paneer recipe

17) Immediately add water, otherwise it starts to stick to the pan because of the cashew paste.

18) Stir well and let it simmer for 4-5 minutes.
Shahi paneer recipe, Restaurant style | Punjabi shahi paneer recipe

19) Then add garam masala and crushed kasoori methi.

20) Again mix well.
Shahi paneer recipe, Restaurant style | Punjabi shahi paneer recipe

21) Now add saffron strands and stir.

22) Add paneer pieces.
Shahi paneer recipe, Restaurant style | Punjabi shahi paneer recipe

23) Mix well and let it simmer for 2 minutes. Adjust the gravy consistency at this time if needed.

24) Add heavy cream.
Shahi paneer recipe, Restaurant style | Punjabi shahi paneer recipe

25) Mix and bring to a boil. Then turn off the stove.

26) Add cardamom powder.
Shahi paneer recipe, Restaurant style | Punjabi shahi paneer recipe

27) Also sprinkle chopped coriander leaves.

28) Mix well and curry is ready to serve.
Shahi paneer recipe, Restaurant style | Punjabi shahi paneer recipe

Make this in your kitchen and Enjoy!! Don’t forget to share your feedback in comments below. I would love to hear.

Serving suggestion: Serve this with naan or paratha or tandoori roti. On side serve onion lachha and salted lassi. This can be served with plain rice or jeera rice.

Shahi paneer recipe, Restaurant style | Punjabi shahi paneer recipe

Shahi paneer recipe, Restaurant style | Punjabi shahi paneer recipe
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Shahi paneer recipe, Restaurant style

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine North Indian, Punjabi
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 2 servings
Author Kanan

Ingredients (1 cup = 240 ml)

For cashew nut paste:

  • 6-7 Cashew nuts broken
  • ¼ cup Warm water

For onion paste:

  • 1 medium or ¾ cup Onion roughly chopped
  • 1 Green chili
  • ½ inch Ginger
  • 2 cloves Garlic
  • 2 Green cardamoms
  • 2 Cloves
  • ¼ inch Cinnamon stick
  • 1/3 cup Water

For shahi paneer recipe:

  • 7 oz or 200 grams Paneer - cut into cubes or triangles
  • 2 tablespoons Oil
  • 2 medium or 1 ¼ cup Tomato pureed
  • Salt to taste
  • 1 ½ teaspoons Red chili powder
  • 1 teaspoon Coriander powder
  • teaspoon Black pepper powder
  • 1 cup Water
  • ½ teaspoon Garam masala
  • 1 teaspoon Kasoori methi (Dried fenugreek leaves) lightly crushed
  • 5-6 strands Saffron
  • 3-4 tablespoons Heavy whipping cream or fresh cream or malai
  • teaspoon Green cardamom seeds powder
  • 2 tablespoons Cilantro or coriander leaves finely chopped

Instructions

Making cashew paste:

  1. Soak the cashew nuts in a warm water for at least 15 minutes. meanwhile prep other ingredients.
  2. After 15 minutes make smooth paste out of it and keep it aside.

Making onion paste:

  1. Take all the paste ingredients in a pan. Add water, turn the heat on high.
  2. Bring to a boil. Once it starts boiling lower the heat to medium.
  3. Let it simmer for 8-10 minutes or till onions get soft and translucent. Turn off the stove and let it cool down slightly.
  4. Once it is cooled, make smooth paste out of it using blender or grinder.
  5. Also puree the tomatoes in the same grinder.

Making shahi paneer recipe:

  1. Heat the oil in a pan on medium heat. Once hot add prepared onion paste.
  2. Cook till moisture evaporates, about 4-5 minutes.
  3. Then add tomato puree. Stir well and let it cook.
  4. Cook till all the moisture evaporates and oil starts to ooze out from the sides. Do stir in between.
  5. Add salt, black pepper powder, red chili powder and coriander powder.
  6. Mix well and cook for a minute.
  7. Now add cashew nut paste and mix.
  8. Immediately add water, otherwise it starts to stick to the pan because of the cashew paste.
  9. Stir well and let it simmer for 4-5 minutes.
  10. Then mix in garam masala and crushed kasoori methi.
  11. Now add saffron strands and stir.
  12. Add paneer pieces. Mix well and let it simmer for 2 minutes. Adjust the gravy consistency at this time if needed.
  13. Add heavy cream. Mix and bring to a boil. Then turn off the stove.
  14. Add cardamom powder and sprinkle chopped coriander leaves.
  15. Mix well and it is ready to serve.

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