Shahi Paneer Recipe

Name: Shahi Paneer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 grams paneer cut into cubes (1 store bought package); 2 onions chopped; 1 can tomato sauce; 6 garlic cloves minced; 1 inch piece of ginger minced; 1 tbsp butter; 1/2 tbsp garam masala; 1/2 tbsp coriander; 1 tsp red chilli powder (adjust to taste); 1/2 tsp paprika; 1/2 tsp ground cumin; 1/2 tsp ground cinnamon; 1/2 tsp mango amchur powder; 1/2 tsp ground cardamom; 1/4 tsp turmeric; 1/4 tsp salt; 3/4 cup whole milk; 3/4 cup heavy cream; 1 tbsp sugar; 3 tbsp unsalted cashews; 1 hot water

Servings: persons

400 grams paneer cut into cubes (1 store bought package)
2 onions chopped
1 can tomato sauce
6 garlic cloves minced
1 inch piece of ginger minced
1 tbsp butter
1/2 tbsp garam masala
1/2 tbsp coriander
1 tsp red chilli powder (adjust to taste)
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp mango amchur powder
1/2 tsp ground cardamom
1/4 tsp turmeric
1/4 tsp salt
3/4 cup whole milk
3/4 cup heavy cream
1 tbsp sugar
3 tbsp unsalted cashews
1 hot water

1
Start by making the cashew paste.
2
Soak cashews in just enough hot water to cover them for at least 15 mins.
3
Then puree until smooth (I use a coffee grinder).
4
Set aside.
5
Melt butter in a large pot over medium high heat.
6
Add chopped oniona and cook until lightly browned.
7
About 10 mins.
8
Add ginger and garlic.
9
Cook for another 2 to 3 mins
10
Reduce heat and add tomato sauce, cashew paste and all of the dry seasoning except for the sugar.
11
Stir until combined.
12
Using a blender or immersion blender (I find a regular blender works best) puree the mixture until smooth.
13
If you prefer a thicker or chunkier texture you can blend until your desired consistency.
14
Add milk, heavy cream, sugar and paneer.
15
Bring to a boil then reduce heat and simmer until sauce has thickened, about 5 to 10 mins
16
You are done!
17
Serve with naan or rice

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 400 grams paneer cut into cubes (1 store bought package), 2 onions chopped, 1 can tomato sauce, 6 garlic cloves minced, and more.

Yes, Shahi Paneer falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shahi Paneer

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions