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. But since it is named shahi, it is supposed to be rich. Using butter is highly recommended.
I used moti elachi as suggested by the recipe book. It was super strong. If you want to use regular green cardamom, use 2-3 in it’s place. Using kashmiri chilli powder gives good colour. You can also replace tomato sauce with 1 tsp sugar.
Shahi paneer
Ingredients
- 200 gm Paneer
- 1 Onion
- 3 Tomato
- 1 Green chilli
- 1 inch Ginger
- 1 Moti elachi/ black cardamom replace with 3 green
- 1 ½ tsp Red chilli powder
- 1/2 tsp Garam masala powder
- 1/2 tsp Pepper powder
- ¼ cup Cream
- ¼ cup Milk
- 1 tbsp Tomato sauce
- 2 tbsp Oil/ Butter
- Salt – as needed
- 2 tbsp Coriander leaves
- 2 tsp Kasuri methi optional
Instructions
- Cube onion and tomato, chop ginger ,green chillies.
- Heat a pan with a tbsp of oil/ Butter and add cardamom, green chilli and chopped ginger followed by onion.
- Fry till transparent. Add chopped tomatoes and cook covered until mushy.
- Cool and blend in a mixer and strain it.
- Mean while boil water and keep the paneer immersed in the hot water until use.
- Heat pan with remaining oil/ Butter and add the strained mixture.
- Add tomato sauce, salt, red chilli, garam masala, pepper powder. Cook covered as it will splutter a lot. Add kasuri methi if adding at this stage
- Fry till oil separates and forms like a thick paste.
- Add paneer cubes drained from water.
- 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, switch off flame.
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.
- DO strain the mixture after grinding(step 3) .The moti elachi has too much of fragrance, so 1 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!
Shahi paneer Method:
- Cube onion and tomato,chop ginger,green chillies. Heat a pan with a tbsp of oil/ Butter and add moti elachi (or green cardamom),green chilli and chopped ginger followed by onion. Fry till transparent. Add chopped tomatoes and cook covered until mushy.
- Cool and blend in a mixer and strain it. Mean while boil water and keep the paneer immersed in the hot water until use.
- 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. Add kasuri methi at this stage, if adding.
- Fry till oil separates and forms like a thick paste.Add paneer cubes drained from water.
- 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.
Garnish with the chopped coriander leaves and serve as accompaniment for roti or mild pulavs.
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
This way of making PB masala is very new to me…sure to give a try, looks very creamy and yummy and beautiful clicks
Wow too good raji.. this is so so yummy one.. i shd def try it .. wonderful dish..
Very creamy looking.
Creamy and tasty!
love the colour and the presentation…curry looks very very yummy.Which brand Paneer do u use Raji?
That paneer looks so yum
Suhaina,I tried bharat brand this time…
Oh my god.. I cant stop drooling and wish to have paneer right away 🙂 loving the recipe. You rock dear 🙂
Drooling over here. Looks so yummy and rich…Luv it
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
Looks so yum n perfect …wish I can have it 🙂
Looks very creamy and delicious. As you said, with simple ingredients, the gravy looks very rich too.
Wonderful recipe Raks!!! Loved the first shot. It's simply stunning 🙂
That's a rich and yummy curry…looks very delicious!
Anytime favourite, i can have this fabulous looking shahi paneer with anything,cant take my eyes from ur clicks Raji..
Creamy and yummy recipe..luv ur cliks..excellent presentation dear..
A rich recipe and perfect for parties.Its really tempting and pics are too good.
Wo.. mouth watering here.. simply inviting 🙂
Indian Cuisine
love this a lot…
looks rich and creamy dear 🙂
My fav restaurant menu,love to have it rite now…Delicious version!!!
The gravy looks inviting. and i'm always on lookout for different paneer preparation..
Deepa
Hamaree Rasoi
Rak's this is delicious and simpler version of what I make ! goes to my to do list.
Do check out my event and send me your entries.
Beautiful and super creamy yumm.
Paneer gravy looks awesome, so rich and creamy..
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.
Creamy and rich,sure must have tasted delicious..looks so tempting
hi raks kitchen, am new to this, never seen or tasted before. may give it a try if ingredients available.. looks very flavorful and rich
Wonderful presentation and a creamy paneer delight. Mouthwatering
How creamy and awesome – mouthwatering…
Hey Raji,
You have a posted a phenomenal recipe with paneer. Deliciousness at its peak.
San
I love shahi paneer with some hot naan…Yummooooooo
that is simply awesome!! rich and creamy surely shahi-style!!
Hi Raks I have tagged you in the 7 links award. Please do collect it & pass it on.
Do check out my event and send me your entries.
looks delicious … always like this type of gravies ….will give it a try… thanks for sharing …. happy to follow u …….
looks super delicious,rich and creamy paneer..
wow! super rich shahi paneer. I make mine the Tarla dalal way!
nice and creamy!
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
Paneer in any form is my weakness n this one tops the chart , your pics are spectacular!
USMasala
This curry looks super creamy and rich with milk base.
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
Perfect colour Raks,just like they serve in restaurants!!I have bookmarked a recipe from manjula's kitchen,which does sound similar to this.Both are a must-try now for me:)
Shoba, moti elachi is black cardamom. It has strong flavor yes. Only the straining process is extra in this recipe,otherwise its not much time consuming…
perfect n creamy paneer..
wow..sure this is a easy version of making it…Straining it before cooking is new tip…Sure try it…Thanks..
looks creamy and rich.. first click is truely pro shot 🙂
super o super yummY! love it
It looks so inviting, tempting, Yummy!! I wish I could eat that now!
love shahi paneer..yum..yumm..
beautiful clicks and wonderful recipe ! thx for sharing
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!
Curry looks delicious,luved ur presentation too
This is an amazing recipe. I tried this Sunday night and its my new favorite.
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.
EXCELLENT BLOG….HERE FOR THE FIRST TIME:) WILL TRY ALL THE MOUTH WATERING RECIPES SHOWN HERE:)
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
I tried it. It is coming very well. thank you so much.
i lik shaahi paneer more than other curries…i liked this recepie and i prepare it every sunday…i lik allrecepies of paneer…
I Like to ask the difference between Shahi Paneer and Butter Paneer Masala………
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.
Yes it does more time if the tomatoes are very juicy. Try cooking un covered in a deeper vessel…
Wonderful recipe:) Tried this out and it really turned well.. 🙂
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
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
Hi Raks,
Why should the ground mixture be strained? Doesn't remaining mixture in the strainer go waste?
Hi Diya,
The strained mixture is very very less and if you see the remains, you wont feel that way 🙂 The moti elachi has so much fibers so better remove it by straining.
Hi Raks! How is Moti Elaichi different from normal elaichi? Is it very big?
Thanks!
Yes it will be big and darker in colour.
Oh! Is it possible to make this dish with normal elaichi instead?
You could try that…
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.
This comment has been removed by the author.
what if we do not strain the mixture??
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!!
Yummy, I am going to try this ….
sala mu mein panni aa gaya palangtod dish/recipie hai
I just made the dish and it came out delicious … LOve your blog for simple recipes using handy ingredients .. 🙂
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 🙂
Hii mam!!!!!!! nice try.looks yummy.
shall i try coconut milk instead of milk?
is it good?
It will be nice, but will be different from the traditional taste
Hey, may i ask. I have eaten the white gravy shahi paneer, should I omit Haldi in order to have white gravy??
No since this is a tomato based gravy, you may not get white one, may be its some other recipe which has cashews and onion alone.
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 !!!
Hi Raks! Tried this recipe… it came out really well…thanks a ton! Have tried many other recipes of yours. All are superbly delicious. 🙂
Hi Raks! Just tried this recipe.. it came out really well! Thanks a ton… You are a super cook! 🙂
just tried the recipe, came out really well:) Thanks
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.
Yes Its ground pepper.
Yes tomato ketchup also ok.
Thanks for the recipes with the picture, I prepared today It was yummy 🙂
I tried it and it came out really nice. Thanks for the recipe.
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?
You can prepare the masala thick and freeze it. Then later can boil with milk and add soft paneer to it.
I tried it today and it turned out great, thanks Raks 🙂
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….
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 !!
I tried it today. It came nicely. Thanks Raks!!!
I tried this Shahi Paneer Recipe And it comes out delicious 🙂
Wow looking rich and creamy, and also tasty
I tried and it was yumm.. Thanks
If strained wont it lose its flavour??? I did this as stated above except for the straining bit cos i thought if the pulp of the tomatoes are strained it wont be so flavourful….
If we strain the pulp of the tomatoes and use only the juice that is strained, wont it lose its flavour also the quantity obtained is also reduced. Pls help??
It wont lose the flavour. Here main thing is to make the gravy smooth and also to eliminate the moti elachi fiber. You try both ways and see the difference 🙂
what cream u've used. can u name it
You can use nestle cream. I use Emborg brand here in Singapore
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.
It will be best if you use cream. Since this is meant to be rich. If you want to skip, you can try milk alone. It could turn too tangy I guess.
So yummy. But what is the difference between shahi paneer and paneer butter masala.
Can i use green cardamon instead of the black cardamon(moti elachi) that is mentioned in the recipe?
My shahi paneer is different in flavour, slightly tangier and creamy. We use different spices.
The flavour will be different.