If you are looking for a rich, creamy, and flavorful North Indian curry, Shahi Paneer is the perfect dish for you. Known as a royal delicacy, this recipe comes from the Mughlai kitchens where “Shahi” means “royal” and “Paneer” refers to Indian cottage cheese.
The dish is made with a smooth, aromatic gravy prepared from cashews, onions, tomatoes, and a blend of fragrant spices. It pairs wonderfully with naan, roti, or even steamed rice.
In this article, you will learn how to make Shahi Paneer step by step at home with simple ingredients, along with expert tips to make it taste restaurant-style.
Why Shahi Paneer is Special?
Creamy texture from cashews and cream
Mildly spiced, making it suitable for kids and adults
Royal flavors perfect for festivals and special dinners
Protein-rich vegetarian dish loved worldwide
Ingredients for Shahi Paneer
Here’s what you need to make authentic Shahi Paneer at home:
Paneer (Cottage Cheese): 200–250 g, cut into cubes
Onions: 2 medium, finely chopped
Tomatoes: 2 medium, pureed
Cashew Nuts: 10–12, soaked in warm water
Fresh Cream: 2–3 tbsp
Ginger-Garlic Paste: 1 tbsp
Green Chili: 1, slit (optional)
Milk: ½ cup
Cooking Oil / Ghee / Butter: 2–3 tbsp
Whole Spices: 1 bay leaf, 2 green cardamoms, 3–4 cloves, small cinnamon stick
Spice Powders:
Turmeric – ¼ tsp
Red Chili Powder – ½ tsp
Coriander Powder – 1 tsp
Garam Masala – ½ tsp
Salt: As per taste
Coriander Leaves: For garnish
Step-by-Step Method to Make Shahi Paneer
Step 1: Make the Cashew Cream
Take 10–12 cashew nuts and soak them in warm water for about 15 minutes. Once softened, blend them into a silky smooth paste using a little milk or water. This creamy cashew base is what gives the Shahi Paneer gravy its rich, royal flavor.
Step 2: Make the Base Gravy
Heat oil or ghee in a pan. Add bay leaf, cinnamon, cardamoms, and cloves. Sauté for a few seconds until fragrant.
Now, add chopped onions and cook until golden brown. Add ginger-garlic paste and sauté for a minute.
Step 3: Blend in Tomatoes & Ground Spices
Pour in the fresh tomato puree and let it cook slowly until it thickens and the masala leaves a little oil from the sides. Now sprinkle turmeric, red chili powder, and coriander powder. Mix everything nicely so the spices blend well with the tomato base.
Step 4: Add Cashew Paste & Milk
Pour in the cashew paste and cook on low flame. Add half a cup of milk to adjust the consistency. Stir continuously to avoid curdling.
Step 5: Add Paneer & Cream
Add paneer cubes into the creamy gravy. Mix gently so the paneer stays soft. Pour in fresh cream and simmer for 2–3 minutes. Sprinkle garam masala on top.
Step 6: Garnish and Serve Hot
After cooking, switch off the flame. Add a touch of freshly chopped coriander leaves on top to enhance flavor and freshness. Serve the Shahi Paneer immediately while it’s warm, along with naan, roti, or a bowl of fragrant basmati rice.
Pro Tips to Make Perfect Shahi Paneer
Always use soft, fresh paneer so the curry tastes rich and smooth.
Avoid cooking paneer for too long; just let it simmer briefly to keep it tender.
To make the dish more luxurious, you can replace milk with fresh cream or half-and-half.
Want it spicier? Add a touch of green chili paste while cooking the gravy.
After adding cream or milk, keep the flame low to maintain the silky texture and prevent curdling.
Serving Suggestions
Shahi Paneer goes well with:
Butter Naan
Garlic Roti
Jeera Rice or Pulao
Laccha Paratha
This royal curry is perfect for family gatherings, festive occasions, or even a simple weekend dinner.
Final Words
The Shahi Paneer Recipe is not just food—it’s an experience of Mughlai flavors that bring a royal touch to your dining table. With simple ingredients and the right method, you can recreate this restaurant-style dish at home effortlessly.
So next time you want to cook something special, try this creamy, delicious Shahi Paneer curry and impress your family and guests.