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Shahi paneer recipe | Indian Paneer recipes

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Shahi-paneer-recipe
Shahi paneer is a rich gravy made with paneer in a tomato based gravy with cream, butter to make it rich and delicious! I usually make this way(stove top method though),but saw this simple recipe in a cook book and tried it for a change. It was a welcome change and with simpler ingredients. Using butter or oil is purely your choice, according to the taste(richness) you want.

Shahi+paneer-recipes

Shahi Paneer recipe

Recipe Cuisine: Indian | Recipe Category: Lunch/ Dinner
Prep Time: 10 mins    |  Cook time: 25 mins    |  Serves: 4

Ingredients

Paneer, cubed – 1 cup

Onion – 1

Tomato – 3

Green chilli – 1

Ginger – 1 inch

Moti elachi – 1

Red chilli powder – 1 tsp

Garam masala powder – 1/2 tsp

Pepper powder – 1/2 tsp

Cream – 1/4 cup

Milk – 1/4 cup

Tomato sauce – 1 tbsp

Oil/ Butter – 2 tbsp

Salt – as needed

Coriander leaves – 2 tbsp

Method

  1. Cube onion and tomato,chop ginger,green chillies. Heat a pan with a tblsp of oil/ Butter and add moti elachi,green chilli and chopped ginger followed by onion. Fry till transparent. Add chopped tomatoes and cook covered until mushy.

    2. s1-horz

  2. Cool and blend in a mixer and strain it. Mean while boil water and keep the paneer immersed in the hot water until use.

    3. s3-horz

  3. Heat pan with remaining oil/ Butter and add the strained mixture. Add tomato sauce,salt,red chilli,garam masala,pepper powders. Cook covered as it will splutter a lot.

    4. s5-horz

  4. Fry till oil separates and forms like a thick paste.Add paneer cubes drained from water.

    5. s7-horz

  5. Add milk really slowly with constant stirring, then add cream, mix well. Heat in low flame for 2-3 minutes. No need to boil, just heat it up.

    6. s9-horz

Notes
  • I have tried both with milk fully, without cream, oil in place of butter and with butter and cream. I recommend using cream and butter as it gives richness to gravy. Also balances the acidity from tomato. So I have updated the recipe with cream. 
  • DO strain the mixture after grinding(step 3) .
  • The moti elachi has too much of fragrance, so 1 – 2 alone can make your gravy smell rich!
  • You should add the spice powder (red chilli powder) correctly so that it balances the acidity of tomatoes (tangy-ness). Also milk and cream should not be omitted. Use as mentioned.
  • Use a deep dish preferably with lid to prepare this, as while frying, it spills a lot!

Garnish with the chopped coriander leaves and serve as accompaniment for roti or mild pulavs.

Shani-paneer_1

Reader Interactions

Comments

  2. So creamy and yumm curry. One of fav restaurant dishes. Now I will try it out at home.
    Hey Raji I have passed the 7 links challenge baton to you. Do check it. Would love to see your 7 links. You have an amazing collection I should say.
    Thanks dear

    Reply

  22. Raks…you wont believe it but I spent the whole afternoon yesterday searching for a good shahi paneer recipe for tomorrow`s lunch – online & from books I had..Found a few but were not upto the mark..So though of mizing together one or 2 recipes & make my own..And today u post this!! This version looks perfect, creamy & mouthwatering!!! My search ends here!!! Thx Raks :))
    Prathima Rao
    Prats Corner

    Reply

  52. I exactly do the same way but add finely chopped green chilli and I add red chilli powder and I used to add kasoori methi at the end. And also never miss ketchup as it gives nice taste to the gravy.. Absolutely yumm 🙂 and i am seriously feel like having it.

    Reply

  78. I usually avoid it as it has to be added cream. but i liked this version and it uses only milk which makes me an interest to prepare it. So creamy texture!

    Cheers,
    Uma

    Reply

  84. Lovely step by step pics raks. wat is moti elaichi? i have heard the green elaichi and the black one/.is this different? is it very strong flavour? it must have taken some time to prepare?? looks very delish.

    Shobha

    Reply

  104. Very tempting dish in the picture. Reading the post confirms that it is quite easy to make this way. Perfectly cut paneer cubes too…wish my paneer turned out this well!

    Reply

  110. Hi…made it last night for Dinner….and WOW my Hubby's first comment was whether I order it from the market….so creamy my kids enjoyed it….and the appreciation made me blush….thanks for sharing the recipe….i planning to try something sweet today….will let u know how it went…:)))

    D.

    Reply

  114. nice and easy recipe…Just made it..although I thought the tomato qty was just too much..it actually tasted like tomato soup…next time i will reduce tomatoes to 2 or at least increase the onion qty…but thanx a lot for the recipe..i hope to find such an easy recipe for shahi paneer without onion and garlic…
    cheers..Gauri

    Reply

  122. I made this today but my strained quantity took a long time to become a thick paste, any suggestions on that? Other than that the recipe is easy and turned out really well. Also I used only 3 tomatoes since they were huge.

    Reply

  128. Hello Rank,
    Yesterday we invited few of our friends for thanks giving dinner & I made this sahi paneer of course fallowing your recipe. you believe it
    I could not taste it because not even a spoon full been left for me.

    Prasad
    USA

    Reply

  130. Dear Raks,
    Ur shahi paneer is mouth watering. I need not search for any books or net for the receipes. Nowadays i open ur website and click for the receipes. Ur ingredient measurements are exactly right. It is working well even for the beginners. Keep uploading receipes for different varieties of soup- Manjula

    Reply

  144. I have been trying out various paneer recipes lately but nothing tickled my taste buds as much as this one, it did turn out amazingly well and the creamy texture is what makes it rich and so delicious.

    Reply

  150. Tried this yesterday for dinner – it came out awesome!! Thanks so much for this recipe – I only added one variation – used tomoto paste/sauce that we get in tin instead of tomatoes – so didnt have to strain it. But it was so delicious!!

    Reply

  158. I just prepared this and it came out splendid.. I love your blog for simple recipes and not too complex ingredients.. you make cooking look easy 🙂

    Reply

  168. Hi Raks ! I just loove your recipes ! Tried this also …. My whole family was drooling !!! One thing I would like to ask – what can be done if the gravy gets thicker when kept for a while? Should we add water / milk and how to prevent the paneer from getting v soft before serving? Thanks so much !!!

    Reply

  176. Hi Raks,

    I just have a couple of questions..

    1) when you say pepper powder, does that mean milagu ground into powder form?

    2) also, can we use tomato ketchup in place of tomato sauce? Alternatively, can we also grind tomato into a puree and use it as tomato sauce?

    Appreciate your reply.
    Thanks.

    -Anju.

    Reply

  184. I am planning to make this recipe for 7-10 guests. As this one takes lot of time and I might not have time on the day, can I prepare it in advance like 3 days ago and freeze it?

    Reply

  190. This is such a wonderful recipe. You get such rich dish only by using milk.. Where do you get the recipes from? All ur recipes are so wonderful. I run a small catering business and many times I try many of ur recipes and get praises from my customers that they are good.. I wanted to thank you also….

    Reply

  192. Im New here n i dun know anything bot cooking… i ws looking for d best cooking classes bt i think i should stop my search now… the way u teach cooking is very impressive n m gonna try ur Dishes from now on…

    Thanks a lot… god bless !!

    Reply

  212. Hai Yummy gravy.You Have Mentioned Cream to use in your Recepie.Without adding cream will the recepie is good,because i dont use cream usually in all my recepies.

    Reply

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