Warm, richly spiced, and built for a satisfying meal, Shahi Paneer Recipe: Creamy and Delicious Dish is a vegetarian north indian curry made with oil, pepper, and bay leaf in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 4 Servings
  • Category: curry
  • Cuisine: north indian

Ingredients

for tomato puree:

  • 2 tbsp oil
  • 1 tsp pepper
  • 1 bay leaf
  • 1 tsp cumin
  • 1 inch cinnanmon
  • ½ tsp cloves
  • 3 pods cardamom
  • 1 inch ginnger
  • 4 cloves garlic
  • 2 onion (sliced)
  • 2 tomato (sliced)
  • 2 tbsp badam (blanched)
  • ¼ cup curd

for gravy:

  • 2 tbsp butter
  • 2 tbsp oil
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ¼ cup cream
  • 1 tsp salt
  • 20 cubes paneer
  • few kesar
  • 1 tsp sugar
  • 2 tbsp kasuri methi (crushed)
  • 2 tbsp coriander (finely chopped)

Method

  1. Firstly, in a pan heat 2 tbsp oil. Take spices and saute on low flame.
  2. Add 1 inch ginger, 4 cloves garlic and 2 onion. Saute until the onions turn golden brown.
  3. Also add 2 tomato, 2 tbsp badam and cook till the tomatoes soften.
  4. Cool completely, and transfer to the mixer jar.
  5. Add ¼ cup curd, and grind to smooth paste.
  6. Now sieve the puree to get a silky smooth texture. Keep aside.
  7. In a Kadai, take 2 tbsp butter and 2 tbsp oil. Add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder.
  8. Saute on low flame till the spices turn aromatic.
  9. Add in prepared puree and cook well.
  10. Also add ¼ cup cream, 1 tsp salt and cook till the oil separates.
  11. Now add 20 cubes paneer, few kesar, 1 tsp sugar and mix well.
  12. Simmer for 5 minutes, or until the flavours are well absorbed.
  13. Add 2 tbsp kasuri methi, 2 tbsp coriander and mix well.
  14. Finally, enjoy Shahi Paneer Recipe with roti and naan.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.