Ultimate Shahi Paneer Recipe 2025: Authentic Royal Indian Cottage Cheese Curry (40 Min)
It is a fact that Mughlai cuisine is known for its meat-based dishes and biryanis. But it is also true that one of the most delicious and popular recipes from this food repertoire is a vegetarian dish, namely Shahi Paneer. It is deliciously rich, where fresh, unmelting cheese lies in a pool of creamy gravy, perfect for serving with naan or roti. The word ‘shahi’ means ‘royal or royalty’ in English. And I guarantee that this dish is true to its name!
What makes this recipe special is its authentic Mughlai preparation method. With carefully selected ingredients and about 40 minutes of your time, you can create a restaurant-quality curry that’s perfect for both special occasions and family dinners. The secret lies in the perfect blend of nuts, yogurt, and aromatic spices that create a luxuriously creamy sauce.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Servings
4 servings
Table of Contents
About Shahi Paneer
Shahi Paneer is a rich and creamy North Indian curry known for its regal and indulgent flavors. Like I mentioned in the beginning, the term ‘shahi’ translates to ‘royal,’ indicating the dish’s opulence.
Thus, the dish can be literally translated to ‘royal paneer.’ It features paneer (Indian cottage cheese) cooked in a velvety tomato or yogurt based curry, enriched with cream, nuts and aromatic spices.
Paneer is a fresh cheese that is popular in Indian cuisine. It is made by curdling milk with a food acid (often lemon juice), then pressed into cubes. The most notable thing about paneer cheese is that it does not melt, providing a texture similar to tofu. Shahi Paneer is a favorite in North Indian cuisine, loved by vegetarians and those who appreciate rich, flavorful dishes.
About My Recipe
The recipe is not the Punjabi version which is heavily spiced, robust and has a red or orange colored gravy that is mostly served in restaurants.
This rich and royal Shahi Paneer variation is from the Mughlai cuisine and you will see the usage of various nuts & seeds like almonds, cashews, melon seeds together with creamy yogurt, onions, fragrant spices and ghee.
Ingredients
For Cooking Onions and Nuts:
- ½ cup chopped onions
- 2 tablespoons cashews
- 1 tablespoon almonds
- 1 tablespoon melon seeds (magaz)
- ½ teaspoon chopped ginger
- ½ teaspoon chopped garlic
- 1.5 cups water
Whole Spices:
- 1 tej patta (Indian bay leaf)
- 2 to 3 cloves
- 2 to 3 green cardamoms
- 1 black cardamom
- 1 inch cinnamon
- ½ teaspoon caraway seeds (shahi jeera)
For the Gravy:
- 3 tablespoons ghee
- ½ teaspoon red chilli powder or cayenne pepper
- ¼ teaspoon garam masala powder
- 1 teaspoon coriander powder
- ½ cup fresh yogurt (whisked)
- 1 to 1.5 cups water
- ½ to 1 teaspoon sugar
- Salt to taste
- ¼ teaspoon cardamom powder
- 15 to 20 saffron strands
- 200 grams paneer (Indian cottage cheese)
- 1 tablespoon heavy cream
- 1 teaspoon kewra water (optional)
Ingredient Measurements Conversion Table
| Ingredient | US Cups/Spoons | Grams/ML |
|---|---|---|
| Paneer | 1¼ cups (cubed) | 200g |
| Onions | ½ cup (chopped) | 75g |
| Cashews | 2 tablespoons | 30g |
| Ghee | 3 tablespoons | 45ml |
| Yogurt | ½ cup | 120ml |
Step-by-Step Instructions
Preparation
-
Take the nuts and seeds in a bowl and rinse them a couple of times with water. Drain all the water and set aside.
-
Simmer onions, cashews, almonds, magaz, ginger and garlic in 1.5 cups water for 8 to 10 minutes until the onions become soft.
-
Strain some of the stock and set aside. When cooled, make a fine paste of the cooked mixture, adding 2 to 4 tablespoons of the strained stock.
-
Beat ½ cup fresh curd (yogurt) till smooth and set aside.
Making the Gravy
-
Heat ghee in a pan over medium-low to medium heat.
-
Fry all the whole spices until they release their aroma in the ghee. Be very attentive here, as spices can burn quickly.
-
Add the onion and nuts paste. Mix well and sauté for 7 to 8 minutes or until the fat separates at the sides.
-
Add red chilli powder, garam masala powder and coriander powder. Mix well.
Final Steps
-
Reduce heat to low or turn off. Add the whisked yogurt, water, sugar and salt according to taste.
-
Mix well and simmer on low heat for 10 to 12 minutes until the gravy thickens.
-
Add cardamom powder and crushed saffron strands.
-
Add the paneer cubes and cream. Mix gently. Add kewra water if using. Turn off heat.
-
Garnish with fresh coriander leaves or mint leaves or some saffron strands and serve hot.
Expert Tips
- Since a major part of the gravy is made from nuts and yogurt, make sure these ingredients are fresh. The nuts and seeds should not be rancid and the curd (yogurt) must not be sour.
- If you don’t have access to magaz (melon seeds), add a total of 2 tablespoons almonds instead. You could also only use watermelon seeds.
- A very rich version of this Shahi Paneer recipe is made with adding butter and more cream. Feel free to add more cream or use butter if you prefer.
- Vegans can substitute the paneer with tofu and dairy-based curd with cashew or coconut yogurt.
- If using cashew yogurt, no need to add cashews while making the paste.
- You can substitute yogurt with tomato puree in the same proportions. If adding tomatoes, then add 2 to 3 tablespoons cream to balance the acidity.
Recipe Variations
Recipe Variations Comparison Table
| Version | Key Ingredients | Base | Special Notes |
|---|---|---|---|
| Classic Mughlai | Nuts, Yogurt, Saffron | White/Cream | Mild, Rich, Aromatic |
| Restaurant Style | Tomatoes, Cream | Orange/Red | Spicier, Robust |
| Vegan Version | Tofu, Cashew Yogurt | White/Cream | Dairy-free |
Common Variations:
- Punjabi Style: Uses tomatoes and is more robustly spiced with a red/orange gravy. Check out our Punjabi Shahi Paneer recipe for this variation.
- No Onion No Garlic: Replace with a pinch of hing (asafoetida). See our Jain-style Shahi Paneer recipe.
- Low-Fat Version: Use low-fat paneer and reduce nuts quantity. Try our Healthy Shahi Paneer version.
- Extra Rich: Add more cream and butter for special occasions
Serving Suggestions
You can enjoy this creamy textured dish with various Indian breads and rice preparations:
Best Pairing Options:
- Indian Breads:
- Butter Naan (Leavened Flatbread)
- Tandoori Roti (Whole Wheat Flatbread)
- Lachha Paratha (Layered Flatbread)
- Rice Dishes:
- Jeera Rice (Cumin Rice)
- Ghee Rice
- Plain Steamed Rice
- Side Dishes:
- Onion rings
- Green chutney
- Raita (Yogurt side dish)
Storage Instructions
While Shahi Paneer is best enjoyed fresh from the stove, you can store and reheat it following these guidelines:
Storage Options:
- Refrigeration:
- Store in an airtight container
- Keeps well for 1-2 days
- Make sure to cool completely before storing
- Freezing:
- Not recommended as dairy-based gravies can separate
- Paneer texture may become chewy
Reheating Methods:
- Stovetop Method (Recommended):
- Heat in a pan on low flame
- Add a splash of milk or cream if gravy is too thick
- Stir gently to avoid breaking paneer pieces
- Microwave Method:
- Heat in 30-second intervals
- Stir between intervals
- Add a splash of milk if needed
Nutrition Information
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 696 | 35% |
| Total Fat | 26g | 33% |
| Saturated Fat | 12g | 60% |
| Protein | 15g | 30% |
| Carbohydrates | 98g | 36% |
| Fiber | 4g | 14% |
| Sugar | 3g | – |
| Sodium | 890mg | 39% |
*Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating & Reviews
What We Love
- Restaurant-quality taste
- Perfect balance of spices
- Creamy, rich texture
- Clear, easy-to-follow steps
- Authentic Mughlai flavors
Points to Note
- Requires specific Indian ingredients
- Need to monitor heat carefully
- Takes practice to perfect
- Best served fresh
Frequently Asked Questions
What is Mughlai cuisine?
From the 1400s to the 1800s, Mughals (“moo-galls”) ruled India. The food that resulted from their rule was very rich, often incorporating nuts, dried fruits and warming spices. Some other dishes you might recognize that can be attributed to Mughlai (“moog-lie”) rule are biryani, some flat bread variants, and pulao.
What is kewra water?
Also known as kevda, keora or kewda, kewra water is a fragrant essence similar to rose water that is extracted from the male flower of the screwpine. If you do not have access to kewra water, you can either omit it, substitute a drop of pandan extract, or use an equivalent amount of rose water.
Can I make this dish without onions and garlic?
While you can make the dish without alliums, please note that the flavor of the gravy will change. You can substitute a pinch of hing (asafoetida) to the recipe to help mimic the flavors of both the garlic and onion.
Can I make this with low-fat yogurt?
I recommend that you only use whole milk dairy curd in this recipe. Using low-fat milk may cause the gravy to break.
Can I make this dish ahead?
While this dish will store in the refrigerator for a few days, it is best served fresh from the stove. I also don’t understand how someone could make this delightful dish and not want to eat it straight away!
Final Tips & Serving Suggestions
This Shahi Paneer recipe is a testament to the rich heritage of Mughlai cuisine, where simple ingredients are transformed into a royal delicacy. The key lies in using fresh ingredients and paying attention to the details – from properly cooking the onion-nut paste to carefully adding the yogurt to prevent curdling.
Perfect Accompaniments:
- Serve hot with freshly made naan or roti
- Pair with jeera rice or ghee rice
- Add a side of fresh onion rings and green chilies
- Complete the meal with a cooling raita
Pro Tips for Success:
- Always use fresh, full-fat yogurt
- Don’t skip the saffron for authentic flavor
- Cook on low heat after adding yogurt
- Adjust spices according to your taste
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