Shahi paneer
Initially created for Mughal royalty, this luxurious curry features soft paneer cubes in a silky-smooth tomato-and-cashew sauce, enriched with gentle spices like garam masala and kasuri methi. Serve it warm with fragrant basmati rice, garnished with fresh coriander and toasted cashews, for a lavish, memorable meal.
Ingredients
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45 g
Cashews nuts
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2
Onions
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2
Garlic cloves
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2 cm
Cube of fresh ginger
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1 tbsp
Butter
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2 tbsp
Olive oil
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300 ml
Tomato passata
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½ tsp
Paprika powder
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½ tsp
Turmeric
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1 tsp
Ground coriander
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½ tsp
Turmeric
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100 ml
Double cream
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1 tsp
Garam masala
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1 tsp
Kasuri methi
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1 tsp
Salt
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Freshly ground black pepper
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To serve
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350 g
Basmati rice
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1 handful
Fresh coriander
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1 handful
Cashews nuts
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Once the ingredients have been blended into a sauce, strain it back into the pan using a fine-mesh sieve. This is a tried-and-true method for achieving a silky-smooth restaurant-style sauce, giving your shahi paneer the gourmet touch it deserves.
Although it is added towards the end, you still need to be careful to avoid the paneer becoming tough or rubbery. Make sure the heat is turned down low; the aim is to gently heat the paneer through, not "cook" it.
Toast a handful of cashews in a dry pan or with a little ghee or oil until golden and fragrant. Add a pinch of salt and toss them while warm. Sprinkle the toasted cashews over the curry before serving. Not only will it add flavour and crunch, but it will look good too.
FAQ: Questions about shahi paneer
Our FAQ section offers advice on everything from using store-bought paneer to adjusting the sauce consistency, giving you the confidence not just to try this recipe, but to master it, and delight your guests every time.
What is shahi paneer?
Shahi paneer is a rich, creamy curry from North India. The name "shahi" means "royal," giving us a clue to its illustrious heritage. While other curries are noted for their fiery spiciness, shahi paneer is a refined and elegant dish, with mildly sweet overtones and indulgent ingredients. Made with paneer and simmered in a luxuriously smooth tomato-cashew sauce.
Why is my shahi paneer sauce grainy?
There might be a few different reasons that the shahi paneer sauce turns grainy. If the cashew nuts are not blended finely enough, the sauce will feel gritty. Also, if the onions are not cooked until they are soft and golden, they can add coarse fibres to the sauce. Add more milk or water if there is not enough liquid to create a smooth purée. Also, remember to pass the sauce through a fine sieve before pouring it back into the pan. Lastly, keep the heat low when adding the double cream so it does not split, as this will also create a grainy texture.
How to store leftover shahi paneer?
Let the leftovers cool to room temperature before placing them in an airtight container. You can store leftover shahi paneer in the fridge for up to 2 days. You can also freeze your leftovers for up to 2 months, but we recommend removing the paneer cubes and adding fresh ones when you want to enjoy them again.
Nutritional values per serving
Energy:
575 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 3.2 g |
| Protein | 8.3 % | 11.7 g |
| Fat | 38.8 % | 25.2 g |
| Carbohydrates | 52.9 % | 74.9 g |
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Discover shahi paneer – a royal Indian curry
Shahi paneer is an unashamedly indulgent luxury and was not meant to be an everyday meal; it was created as something special to be enjoyed by royalty. Luckily, it did not stay that way. If you have never eaten shahi paneer before, you are in for a treat.
The ingredients speak for themselves: butter, milk, double cream, cashew nuts, tomato passata, and aromatic spices. The cashews and thick tomato passata are finely blended with spices and milk for a truly luxurious taste. The subtle nuttiness of the cashews, the tangy sweetness of tomatoes, and a perfect blend of select spices, not forgetting the tender cubes of paneer, make for a culinary masterpiece, ideal for a special evening at home.
Irresistibly crispy paneer with a milky centre
A great feature of this dish is the contrasting textures designed to tease the palate. The paneer pieces are fried until lightly crispy on the outside, while retaining a soft, milky texture inside. This makes them the perfect pairing for the silky-smooth sauce – the cubes are enveloped by the sauce and add a contrasting texture without being too distinctive.
Luxuriously smooth sauce built on double cream and milk
At the heart of a good shahi paneer is its remarkably rich sauce. Its foundation is built on spices and creamy cashews, finely blended into a paste using milk for an ultra-smooth, thick consistency. The addition of double cream further elevates the flavour and velvety texture, making it perfect for coating the paneer and taking the dish to the next level.
Layered with warm and fragrant spices
Shahi paneer owes its sweet fragrance to the aromatic spices, which are expertly woven together with other ingredients to create its traditional royal Indian flavour palette. You will love the complex mix of cardamom, cinnamon, cloves, coriander, cumin, and nutmeg from the garam masala, and the subtle herby bitterness of fenugreek leaves from the kasuri methi. When skilfully combined, these elements create a subtle and sophisticated base for the dish.
Served with basmati rice and topped with cashews and fresh coriander
To let the subtlety of the shahi paneer shine through, we have chosen to continue in the same theme with the accompaniments. In our opinion, it does not get any better than plain, steamed basmati rice that balances perfectly with the rich flavours of the sauce. To finish it all, toasted cashew nuts and fresh coriander bring a bit of crunch and refreshing notes, resulting in utterly delicious spoonfuls throughout the whole bowl.
Shahi paneer vs paneer korma
At first glance, shahi paneer and paneer korma look very similar in both colour and texture. After all, both contain lightly fried paneer and a rich sauce made with blended cashews. However, there are subtle but characteristic differences.
Shahi paneer has a more orange-coloured gravy, thanks to its strong tomato-cashew sauce base, whereas paneer korma has a lighter, pale-yellow colour owing to its cashew-onion blended gravy. There is a difference in flavour, too. Shahi paneer has a mild, sweet, slightly tangy flavour and is sometimes garnished with saffron or rose water. And while paneer korma is also known for its creamy texture, it features yogurt and cardamom, resulting in a different flavour profile.
See and taste it for yourself with our recipe for paneer korma, or perhaps you want to try a matar paneer or paneer biryani.
Put your creativity to work
This recipe offers a delicious shahi paneer, but nothing is stopping you from adding a few personal touches to make it extra special.
Adjust the flavour and texture of your meal with a fruity twist by adding raisins or dried apricots, like little jewels of tangy sweetness. You can also enhance the exclusivity with a typically "royal" ingredient: a pinch of saffron. A small amount, soaked in water or milk for 15 minutes before being added to the sauce towards the end of cooking, will infuse the meal with its distinct aroma and deepen the yellow-orange colour. Remember to use it sparingly, as saffron is intense, and too much can make it bitter.
Once you have turned off the heat, bring out some floral notes with a teaspoon of rosewater, just before serving. Similarly, a final touch of butter will give the dish a luxurious sheen, just the thing for a royal feast.
For more delicious meals, explore our collection of paneer recipes or find out more about what paneer is.
