Restaurant-Style Shahi Paneer
Soft, creamy Mughlai Restaurant-Style Shahi Paneer is a true celebration of rich flavours and treasured spices.
Scoop this vegetarian curry up with hot paratha, naan or roti.
If youāre not a bread lover, this Shahi Paneer also pairs beautifully with rice, should you wish to opt for a simple curry and rice bowl for dinner.
Make it as a stand-alone hero dish, or as a spectacular addition to any North Indian-style thali.
What's in Shahi Paneer?
There's a world of different recipes for Shahi Paneer and everyone has their own favourite way of making it. My version is made with aromatic spices like cardamom, saffron and cloves, nuts, dried mango and butter-soft paneer.
Whatās the difference between Shahi Paneer and Paneer Makhani, Paneer Butter Masala, etc?
Meme culture has made a joke out of the similarities between these dishes for years. Shahi Paneer, Paneer Butter Masala, Paneer Makhani, Paneer Tikka Masala, Paneer Lababdar, Kadai Paneer, Nawabi Paneer, the list goes on.
Some restaurants generally tend to serve one of the aforementioned paneer dishes.
However, many will serve them all. Itās when the menu lists 10 similar-sounding paneer dishes that brain melt occurs and choices become difficult.
Which one do you go for?
Of course, each restaurant will have its own takes on these dishes, but there are some subtle differences that can help identify one paneer dish from another. Here are a few of them:
Shahi Paneer
A right royal affair. Expect nuts, fruitiness, saffron, cardamom and copious amounts of cream. Khoya (milk solids) may even be added. Fewer tomatoes than its counterparts ā the sauce is often more yellow than orange. Some preparations can also be white in colour.
Paneer Makhani
The clue is in the word āMakhaniā. In Indian cookery, āmakhanā refers specifically to white butter.
White butter is different to the more commonly-sourced yellow butter we use in our homes today.
Itās made from the āmalaiā or uppermost fatty layer of boiled and cooled milk, i.e. The cream.
This cream is churned clockwise and anti-clockwise to separate the whey and butterfat. What youāre left with is a white butter that is free from the same sodium and preservatives found in yellow butter.
However, the two types of butter are used interchangeably these days and are the reason why makhani dishes are so luxuriously silky.
Expect lots of tomatoes, mild spices and of course, a great deal of makhan or butter.
Paneer Butter Masala/Butter Paneer
Paneer Butter Masala is the yellow butter sister to Paneer Makhani. Again, the focus is on butter in this dish.
Usually yellow butter is used but each recipe and preparation will vary. The finished dish is a burnt orange colour, similar to makhani gravy.
Generally speaking, the spices are mild and the gravy is rich in tomatoes. The final tadka (tempering) is prepared in butter. Find my Paneer Butter Masala here.
Paneer Tikka Masala
True Paneer Tikka Masala should include *drumroll please* paneer tikka. That is, paneer that has been marinated in spices and grilled in a tandoor (for restaurants), oven or pan (if youāre cooking it at home).
After grilling, the tikka pieces are folded into a silky reddish-orange makhani-style sauce. Expect smokiness, sweetness and tangy tomato goodness. Find my Tofu Tikka Masala recipe here.
Finally, one thing all of these dishes have in common is that they are all typically finished with cream and kasoori methi (dried fenugreek leaves).
How to make vegan Restaurant-Style Shahi Paneer
Simply switch the paneer with medium-firm tofu, use oil instead of butter/ghee and finish with oat cream for a silky finish.
Since the bulk of the creaminess in my Shahi Paneer recipe comes from the cashews and almonds, it can easily be made vegan with delicious results!
Can I use something else in place of paneer or tofu?
Of course. Feel free to substitute any cooked vegetables or protein in place of the paneer in this recipe.
Indeed, some delicious options include: Cauliflower, pumpkin, courgette, mushrooms, turnips, chickpeas, white beans or tempeh.
Why do you use dried mango in your recipe?
Mughlai cuisine is rich in many ways. Hero ingredients include nuts, fruits, cream and spices. Most recipes for Restaurant-Style Shahi Paneer will include a sweetening element (often sugar) to balance the heat of the spices, and compliment the richness of the dish.
As dried fruits are such an integral part of recipes from Indiaās historical royal kitchens, it makes sense to include them.
My preferred options are either soft dried mango or apricots, for they lend sweetness as well as a subtle, yet welcome tang.
If you have neither of these options to hand, you can use the same measure of golden sultanas (not raisins), or simply add a tablespoon of sugar to the dish. I donāt use raisins as they will affect the colour of the Shahi Paneer.
How to make the most of your saffron
Make your saffron work harder. Itās expensive stuff and a little goes a long way if you try this nifty trick. Simply dry roast it in a pan or microwave it for 30 seconds.
This will make it brittle enough to grind into a powder. When you add this saffron to your dish, the colours will be a beautiful shade of sunflower, and the flavours as intense as can be.
How to make Shahi Paneer | Shahi Paneer restaurant style recipe
Restaurant-Style Shahi Paneer
Delicious, rich & creamy Shahi Paneer is a vegetarian food hero in North Indian cuisine. Scoop this curry up with flaky parathas or serve with basmati rice.
Ingredients
- 450 g paneer, cut into triangles or cubes
For the sauce:
- 10 cashews, (30g)
- 10 almonds, skins removed (30g)
- 3 tablespoon chopped soft dried mango or apricots, (60g)
- 1 tablespoon butter, ghee or oil, (I use butter)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- Ā½ teaspoon fennel seeds
- 2 cloves
- 2.5 cm cinnamon stick
- 3 green cardamoms, cracked
- 1 black cardamom
- 1 dried bay leaf
- 2 red chillies, slit lengthways (use 1 if you prefer mild head)
- Ā¼ teaspoon ground turmeric
- 2 red onions, cut into wedges (150g)
- 2 large cloves garlic, crushed
- 2 cm piece ginger, grated
- Ā¼ teaspoon turmeric
- 1 small pinch saffron, 8-10 threads
- 4 tomatoes, cut into wedges (300g)
- 1.5 teaspoon salt
- 250 ml water, + 150ml extra
For the tempering:
- 1 tablespoon butter
- 2.5 cm piece ginger, julienned
- 2 teaspoon Kashmiri chilli powder
- 80 ml cream
- 1 teaspoon kasoori methi, crushed
- 2 green cardamom pods, seeds finely ground
- 2 tablespoon chopped coriander leaves
- Saffron strands, dried rose petals, chopped coriander leaves and cream, to garnish
Instructions
- Heat 1 tablespoon butter, ghee or oil in a large pan. Add the whole spices (cumin seeds, coriander seeds, fennel seeds, cloves, cinnamon, green cardamom, black cardamom and bay leaf). Allow to sizzle for 20-30 seconds and then add the chillies, onions, ginger, garlic, nuts, apricot or mango pieces, tomatoes, saffron, turmeric, salt and 250ml water. Stir well and cover with a lid. Simmer on a medium-low heat for 10-15 minutes until everything is soft. Allow to cool down. Remove the bay leaf, black cardamom and cinnamon stick and discard.
- Blend the mixture until completely smooth and creamy. I use a NutriBullet and give it a good 60-90 seconds.
- Pass the mixture through a sieve to remove any unwanted skins and seeds from the tomatoes and spices. Add the remaining 150ml water to the blender jar and swish around to catch the rest of the sauce. Pass this through the sieve and into the sauce too.
- In the same pan, heat up the butter until melted and bubbling. Add the ginger juliennes, chopped coriander and Kashmiri chilli powder. Return the strained sauce to the pan and stir well. Fold in the paneer. Cover and cook over a medium heat for 5 minutes.
- Switch the heat off and stir in the cream, kasoori methi and ground cardamom.
- Serve hot, garnished with optional saffron strands, chopped coriander leaves, dried rose petals and cream.
Notes
- Serve with laccha paratha, naan roti or rice.
- For Punjabi dhaba-style Shahi Paneer, reduce the sauce by half (simmer over a low heat, stirring often) until thick and creamy. Add the paneer along with an additional 2.5cm ginger juliennes. Heath through and serve. This thick-style is popular in roadside cafes and pair beautifully with roti or paratha for a rib-sticking vegetarian dinner.
- Leftovers can be kept in an airtight container and refrigerated for up to 3 days. Re-heat thoroughly before serving.
- This Shahi Paneer is suitable for freezing. Keep in an airtight and freezer-safe container for up to 3 months. Defrost at room temperature and heat through until piping hot. Freezing may affect the texture of the paneer. If you like, you can make the sauce and freeze, ready to add the paneer later.
Nutrition Information:
Yield: 6 Serving Size: 1 gramsAmount Per Serving: Calories: 475Total Fat: 36gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 88mgSodium: 1253mgCarbohydrates: 20gFiber: 3gSugar: 11gProtein: 17g
How to make Shahi Paneer - Step by Step
Shahi paneer gravy recipe
Heat 1 tablespoon butter, ghee or oil in a large pan. Add the whole spices (1 teaspoon cumin seeds, 1 teaspoon coriander seeds, Ā½ teaspoon fennel seeds, 2 cloves, cinnamon stick, 3 green cardamom, 1 black cardamom and 1 bay leaf). Allow to sizzle for 20-30 seconds and then add 2 chopped chillies, 2 chopped onions, 2cm ginger, 2 cloves garlic, 10 cashews, 10 almonds, 60g apricot or mango pieces, 4 chopped tomatoes, pinch of saffron, Ā¼ teaspoon turmeric, salt and 250ml water. Stir well and cover with a lid. Simmer on a medium-low heat for 10-15 minutes until everything is soft. Allow to cool down. Remove the bay leaf, black cardamom and cinnamon stick and discard.
Blend the mixture until completely smooth and creamy. I use a NutriBullet and give it a good 60-90 seconds.
Pass the mixture through a sieve to remove any unwanted skins and seeds from the tomatoes and spices. Add the remaining 150ml water to the blender jar and swish around to catch the rest of the sauce. Pass this through the sieve and into the sauce too.
Shahi Paneer - adding the paneer
In the same pan, heat up 1 tablespoon butter until melted and bubbling. Add 2cm ginger juliennes, chopped coriander and 2 teaspoon Kashmiri chilli powder. Return the strained sauce to the pan and stir well. Fold in the paneer. Cover and cook over a medium heat for 5 minutes.
Switch the heat off and stir in 80ml cream, 1 teaspoon kasoori methi and seeds of 2 ground cardamom.
Shahi Paneer garnishes
Serve hot, garnished with optional saffron strands, chopped coriander leaves, dried rose petals and cream.
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If you like Shahi Paneer, you'll love this recipe for Tofu Tikka Masala
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Matar Paneer
Matar Paneer is a popular Indian dish made with paneer cheese and peas in a creamy tomato-based sauce. It's a delicious and nutritious vegetarian curry.
This recipe for Matar Paneer is also easy to make, making it an amazing option for home cooks or people new to Indian food.
Matar Paneer is typically served with rice, naan or roti, but feel free to choose your favourite accompaniments.
Paneer Tikka Masala
Learn how to make the most delicious Paneer Tikka Masala, just like your favourite Indian restaurant!
Pieces of paneer (cottage cheese) and vegetables are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection.
The tikka pieces are then removed from the skewer and folded into a creamy curry sauce made with tomatoes, spices and cream. Here's an easy to follow video recipe and video.
The Ultimate Saag Paneer
The Ultimate Saag Paneer recipe is pure MAGIC! Soft paneer chunks in a creamy mustard greens & spinach curry. Every bite will melt in your mouth.
Saag Paneer is the more character-laden cousin ofĀ Palak Paneer, made with mixed greens like mustard leaves (sarson) instead of spinach alone.
The velvety texture and subtle spicing of this recipe for Saag Paneer ensures the peppery mustard leaves and juicy paneer are the true stars of the show.
Brown Butter Paneer Makhani
I thought I knew true love, but then I met Brown Butter Paneer Makhani. The toasty, nutty aroma of brown butter (or beurre noisette) transforms the traditional Paneer Makhani we all know and love into something even more sensational.
Combine aromatic spices with a creamy cashew and tomato base, gently brown some butter in a pan and create the Makhani-style sauce of your dreams. This is the only way Iāll make Paneer Makhani from now on.
Paneer Curry
Try this easy Paneer Curry recipe with a delicious mix of aromatic Indian spices. SautƩ the soft cubes of Indian cottage cheese in a golden onion and tomato masala. The flavours of cumin, black pepper, ginger and garam masala add warmth and excitement.
A kadai-fried curry like this (without too much sauce) is perfect to serve with naan, roti or paratha. I even like using it as a dosa filling when making Paneer Masala Dosa. If you prefer your Paneer Curry with a thick Indian gravy, try Paneer Makhani or Matar Paneer.
Melt-Away Malai Kofta
I call this creamy paneer kofta curry Melt-Away Malai Kofta simply because they melt away as soon as you put them in your mouth. Malai Kofta are the ultimate North Indian vegetarian curry recipe to dazzle friends and family.
My simple paneer and potato kofta are golden on the outside and a brilliant white colour on the inside. Each bite is soft, a little spongy and slick with a smooth and creamy tomato sauce. In my home, Malai Kofta is an essential curry for special occasions.
This Indian vegetarian curry of paneer (cheese) and potato kofta is a real celebration of rich flavours and warming spices.
Easy Creamy Palak Paneer
I will always order Palak Paneer if itās on the menu in a restaurant. For me, a bowl of creamy spinach and cheese is mandatory. I could forgo rice and bread and quite simply eat a bowl of Palak Paneer with a spoon.
The trick to a super green sauce is to cook the spinach as little as possible. Just apply enough heat to wilt it at the beginning and heat the finished sauce just to warm all the ingredients through.
Paneer Butter Masala
One of my favourite paneer dishes is Paneer Butter Masala, whereby chunks of soft paneer are folded into a creamy and sharp tomato sauce made luxurious with unadulterated butter.
Hand me a teardrop sheet of puffy, soft naan to mop up all of that sauce and Iām in seventh heaven.
Restaurant-Style Matar Paneer
The soft and creamy cubes of Indian cottage cheese pairs so well with simple fresh garden peas, making this vegetarian curry a pillar of Desi restaurantĀ andĀ home-style cooking.
The base gravy for this Matar Paneer recipe contains ground almonds and tomatoes for a delectable creaminess and sharp tang.
The spicing is warm but complex, making you wonder if you really just made that at home in the comfort of your own kitchen, without having to go to a restaurant or pick up a takeaway menu. Mad skills.
I am astounded! We made this for friends last night and the pot was mopped clean. A novel idea to add mango. It will be a regular in our meal rotation now. Thanks for sharing your beautiful recipe with us.
Just made this shahi paneer recipe for my little one and my wife and they both loved it. Best recipe in a long time. Thank you so much for all that you do.
Incredible recipe. I made it today for my family and there's nothing left. The mango makes all the difference. A stroke of genius!
This is one the first recipes I have tried after seeing all the recipes on the blog. It is one tasty gravy recipe. The flavour of saffron and the creamy texture of the gravy is a delight to the taste buds. My family loved it too. Unlike the restaurant gravys, this one isn't harsh on the stomach and super easy to prepare as the recipe is well explained .
This is one the first recipes I have tried after seeing all the recipes on the blog. It is one tasty gravy recipe. The flavour of saffron and the creamy texture of the gravy is a delight to the taste buds. My family loved it too. Unlike the restaurant gravys, this one isnāt harsh on the stomach and super easy to prepare as the recipe is well explained .
Absolutely in love with this recipe! Luscious velvety creamy rich gravy - tastes great with both rice and breads. Thank you for sharing!
That silky silky gravy is what transforms this into a restaurant style dish! Was a big hit with everyone at home. Thank you!
That silky silky gravy is what transforms this into a restaurant style dish! Itvwas a big hit with everyone at home. Thank you for this recipe!
Great recipe - super easy to make and tasted amazing, and loved the fact that i didn't need to hop everything too finely or precisely as it was going to be blended up.
It was absolutely amazing! Amazing flavor with less masala! I have not yet made a Punjabi sabji without garam masala and this recipe did not require it whatsoever. I was in awe of the bursting flavors of EVERYTHING with saffron lacing in the back. 10/10 recommended! I canāt wait to try Sanjanaās other recipes!
I made this last week, and though it was more laborious than my usual weeknight dinners, it was sooo worth it! Amazing flavour, really impressed the partner, and the leftovers were even better the next day. The only thing was after sieving I felt there was a lot of chunkiness left over - but Sanjana told me I could put it in her tofu dopiaza - so I have frozen it and will use it soon!
Thanks for such an awesome recipe, really easy to follow too š
Excellent recipe!! I have tried other shahi paneer recipes but none were as easy to follow or as tasty as this one.
My family canāt get enough of this dish. It tastes and smells like a top quality Indian restaurant dish. I make it ever feel weeks because everyone in the house requests it. Even my kids are fans. The mango addition is quality!
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
By far the tastiest curry Iāve ever made. I look forward to trying more of your recipes. They are very unique.
Best Shahi I have very had at home or in restaurant !!?
Thank u so much for this recipe! I've never used all the ingredients that you have in here but wow! All the flavours came together so well! I will definitely be making this again and again.
Best Shahi paneer recipe on the internet and by far the best Iāve ever eaten in restaurant and at home. Mango was the most amazing addition. Just fantastic.
I make this at least once a month and have it with butter naan. Itās the highlight meal of the month and the whole family looks forward to eating it. Thank you š
Made it tonight with your buttermilk naan and every last bit is gone. Kids and husband demolished it!! Delicious recipe I have printed and put it on the fridge for quick reference.
Oh my god. This is the best recipe for paneer we have ever tried. My daughter wanted to make as she follows your Instagram page and saw there. We made it together yesterday. Very delicious Shahi Paneer we had with butter naan. I will be sharing with friends at work Iām sure they will also love the taste!