Craving a luxurious Indian curry without spending hours in the kitchen? This Shahi Paneer recipe brings the rich, creamy flavors of North India to your table in just 25 minutes! “Shahi” means royal in Hindi, and this dish truly lives up to its name—traditionally served in royal courts, now simplified for your everyday kitchen.
Perfect for festive occasions or indulgent dinners, this flavorful curry combines aromatic spices, creamy texture, and tender paneer for a regal experience in every bite.
🧾 Ingredients
🧀 Main Components:
- 200g Paneer, cubed
- 4 tbsp Cooking Oil
- 1 cup Onion Puree
- 1 cup Tomato Puree (from 3 Roma tomatoes)
- ½ tbsp Minced Garlic
- 2 tsp Minced Ginger
- ¼ cup + 1 tbsp Almond Flour (or paste of 12 raw cashews)
- ½ cup Milk
- ½ cup Cream
- 2 tbsp Yogurt
- ¼ cup Water (adjust as needed)
- Handful of Chopped Fresh Coriander
🌶️ Spices & Aromatics:
- 1 Bay Leaf
- 3 Cloves
- 3 Peppercorns
- Pinch of Saffron, soaked in 2 tbsp warm water
- ¼ tsp Nutmeg
- ½ tsp Cardamom Powder (or 3 ground green cardamoms)
- 1½ tsp Indian Chili Powder (or cayenne)
- ¼ tsp Turmeric Powder
- 1 tsp Garam Masala
- 2 tsp Sugar or Honey
- 2 tsp Kasoori Methi, crushed
- 2 tsp Rose Water (or Kewra Water)
- Salt, to taste
👩🍳 Step-by-Step Instructions
1. Prepare the Saffron
- Soak a pinch of saffron in 2 tablespoons of warm water. Set aside.
2. Cook the Onion Base
- Heat oil in a thick-bottomed pan over medium heat.
- Add the onion puree and cook for 2 minutes, stirring constantly.
3. Add Aromatics & Spices
- Introduce minced garlic and ginger to the pan.
- Add bay leaf, cloves, peppercorns, chili powder, turmeric, garam masala, and 1 tablespoon of water to prevent burning.
4. Incorporate Tomato Puree
- Pour in the tomato puree and a pinch of salt.
- Stir well, cover, and let it cook on low heat for 5 minutes.
5. Enrich the Gravy
- Mix in almond flour (or cashew paste) and water. Cook for 1 minute.
- Slowly add cream followed by milk, stirring continuously to avoid curdling.
- Cover and cook on low heat for another minute.
6. Finalize the Gravy
- Uncover and whisk in yogurt until well combined.
- Add saffron water, cardamom powder, nutmeg, sugar, and kasoori methi. Mix thoroughly.
7. Add Paneer
- Gently add paneer cubes to the gravy.
- Cover and simmer on low-medium heat for 2 minutes.
- Uncover, stir in rose water, and cook for an additional minute.
8. Garnish & Serve
- Sprinkle chopped fresh coriander over the curry.
- Serve hot with naan, jeera rice, or biryani.
🧀 Shahi Paneer in Under 25 Minutes: A Royal Treat Made Easy
Ingredients
- 🧀 Main Components:
- 200 g Paneer cubed
- 4 tbsp Cooking Oil
- 1 cup Onion Puree
- 1 cup Tomato Puree from 3 Roma tomatoes
- ½ tbsp Minced Garlic
- 2 tsp Minced Ginger
- ¼ cup + 1 tbsp Almond Flour or paste of 12 raw cashews
- ½ cup Milk
- ½ cup Cream
- 2 tbsp Yogurt
- ¼ cup Water adjust as needed
- Handful of Chopped Fresh Coriander
- 🌶️ Spices & Aromatics:
- 1 Bay Leaf
- 3 Cloves
- 3 Peppercorns
- Pinch of Saffron soaked in 2 tbsp warm water
- ¼ tsp Nutmeg
- ½ tsp Cardamom Powder or 3 ground green cardamoms
- 1½ tsp Indian Chili Powder or cayenne
- ¼ tsp Turmeric Powder
- 1 tsp Garam Masala
- 2 tsp Sugar or Honey
- 2 tsp Kasoori Methi crushed
- 2 tsp Rose Water or Kewra Water
- Salt to taste
Instructions
- Prepare the Saffron
- Soak saffron in warm water and set aside.
- Cook the Onion Base
- Heat oil in a pan over medium heat. Add onion puree and sauté for 2 minutes.
- Add Aromatics & Spices
- Add garlic, ginger, bay leaf, cloves, peppercorns, chili powder, turmeric, garam masala, and a splash of water. Cook briefly.
- Add Tomato Puree
- Stir in tomato puree and salt. Cover and cook on low heat for 5 minutes.
- Enrich the Gravy
- Add almond flour/cashew paste and water. Stir, then pour in cream and milk slowly, stirring constantly. Cook covered for 1 minute.
- Finalize the Gravy
- Uncover and whisk in yogurt. Add saffron water, cardamom, nutmeg, sugar, and kasoori methi. Mix well.
- Add Paneer
- Gently fold in paneer. Simmer covered for 2 minutes. Uncover and stir in rose water. Cook 1 more minute.
- Garnish & Serve
- Top with fresh coriander. Serve hot with naan or rice.
Notes
Calories: ~360
Carbs: ~10g
Fat: ~30g
Protein: ~10g
Sodium: ~280mg
💡 Tips & Tricks
- Softening Paneer: Soak store-bought paneer in warm water for 10 minutes before using—it becomes softer and absorbs flavor better.
- No Almond Flour?: Use 12 raw cashews soaked in warm water for 15 minutes, then blended into a smooth paste.
- Flavor Balance: Adjust sugar and chili to your liking. Shahi Paneer is mildly spiced with a hint of sweetness.
- Make-Ahead Tip: Prepare the gravy in advance and refrigerate. Add paneer fresh when reheating for best texture.
🔍 Nutrition (Per Serving – Approximate, serves 4)
- Calories: ~360
- Carbs: ~10g
- Fat: ~30g
- Protein: ~10g
- Sodium: ~280mg
🍽️ What to Serve With Shahi Paneer
- Garlic Naan or Butter Naan
- Jeera Rice or Vegetable Pulao
- Roti or Paratha for a lighter option
- A side of Mango Lassi or Cucumber Raita
❓ FAQs
Q: Can I make this dish vegan?
A: Yes! Substitute paneer with firm tofu, use plant-based cream and yogurt alternatives, and replace milk with almond or soy milk.
Q: How can I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Q: Can I freeze Shahi Paneer?
A: It’s best enjoyed fresh, but you can freeze the gravy without paneer for up to a month. Add fresh paneer cubes when reheating.
Q: What can I serve with Shahi Paneer?
A: It pairs wonderfully with naan, roti, jeera rice, or biryani.
✅ Final Thoughts
This Shahi Paneer is a perfect blend of creamy richness, subtle spice, and royal flair—all ready in under 25 minutes! Whether you’re hosting guests or treating yourself, this dish adds a luxurious touch to any meal. Serve it up with warm naan or rice, and savor the comforting taste of North Indian tradition—made easy.
