Description
Whip up Shahi Paneer faster than you can say “delicious” and treat your taste buds to a creamy North Indian classic that brings restaurant-quality flavor straight to your dinner table. Tender paneer cubes swimming in a luxurious, spice-laden sauce guarantee a memorable meal that feels like pure culinary royalty.
Ingredients
Scale
Main Components:
- 200 g Paneer
- 1 cup Onion Puree
- 1 cup Tomato Puree
- 4 tablespoons Cooking Oil
- ½ cup Milk
- ½ cup Cream
- ¼ cup + 1 tablespoon Almond Flour
- 2 tablespoons Yogurt
- ½ tablespoon Minced Garlic
- 2 teaspoons Minced Ginger
- ¼ cup Water
- Handful Chopped Fresh Coriander
Spices & Aromatics:
- 1½ teaspoons Indian Chili Powder
- 1 teaspoon Garam Masala
- ½ teaspoon Cardamom Powder
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Nutmeg
- 2 teaspoons Sugar
- 2 teaspoons Kasoori Methi
- 2 teaspoons Rose Water
- 1 Bay Leaf
- 3 Cloves
- 3 Peppercorns
- Pinch of Saffron
Seasonings:
- Salt
- 2 tablespoons Warm Water (for saffron)
Instructions
- Prepare saffron by soaking a pinch in 2 tablespoons of warm water for later use.
- Heat 4 tablespoons of cooking oil in a pan at medium temperature (350°F). Add 1 cup of onion puree and saute for exactly 2 minutes.
- Toss in ½ tablespoon minced garlic, 2 teaspoons minced ginger, 1 bay leaf, 3 cloves, and 3 peppercorns. Stir quickly for 30 seconds.
- Sprinkle ½ teaspoon chili powder, ¼ teaspoon turmeric, 1 teaspoon garam masala, and your salt pinch. Add a small splash of water to prevent burning.
- Pour 1 cup tomato puree into the pan. Cover and simmer at low heat (250°F) for exactly 5 minutes.
- Blend in ¼ cup almond flour and ¼ cup water. Whisk until smooth and consistent.
- Slowly stream ½ cup cream and ½ cup milk into the sauce, stirring continuously to prevent curdling.
- Gently fold in 2 tablespoons yogurt and incorporate your prepared saffron water.
- Add ½ teaspoon cardamom powder, ¼ teaspoon nutmeg, 2 teaspoons sugar, and 2 teaspoons crushed kasoori methi.
- Drop 200 grams paneer cubes into the gravy. Cover and simmer for 2 minutes at low heat (250°F).
- Uncover and drizzle 2 teaspoons rose water. Stir for final minute.
- Garnish with a handful of fresh coriander before serving immediately.
Notes
- Saffron matters – Use high-quality saffron and let it bloom in warm water to release its full flavor and golden color.
- Paneer texture – Choose fresh, firm paneer and cut into equal-sized cubes to ensure even cooking and consistent softness.
- Spice balance – Toast whole spices briefly before grinding to enhance their aroma and create a deeper, more complex flavor profile.
- Dietary adaptations – Replace paneer with tofu for a vegan version, or use coconut cream instead of dairy cream for a lactose-free alternative.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 305 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 45 mg