Whole Ingredients • No Artificial Preservatives • Mindfully Crafted
Jain Shahi Paneer Masala recipe by Nairuti Vyutpadan

Masala recipe · Serves four

Jain Shahi Paneer Recipe | Creamy No Onion No Garlic Paneer

Make rich, creamy Shahi Paneer without onion or garlic, with soft paneer in a mildly spiced restaurant-style gravy for an indulgent Indian meal.

This Jain Shahi Paneer recipe brings together tender paneer, tomato, cashew paste, milk and cream in a silky gravy. Nairuti Shahi Paneer Masala makes the restaurant-style flavour easier to build at home without onion or garlic.

Serves
4
Diet
Jain / No Onion, No Garlic
Best For
Lunch or Dinner

What you’ll need

Ingredients for Jain Shahi Paneer

Main Ingredients

  • 250–300 gpaneer cubes

For the Shahi Gravy

  • 40 gNairuti Vyutpadan Shahi Paneer Masala (10 g per person)
  • 3 tbspfresh cream
  • 200 mlmilk
  • 2 medium tomatoestomato puree
  • 2 tbspcashew paste (soaked and ground)
  • 2 tbspoil or ghee
  • ½ tspkasuri methi (dry fenugreek leaves)

Finishing & Garnish

  • For garnishfresh coriander and saffron strands

Seven clear steps

How to Make Shahi Paneer

  1. 1

    Bloom the Masala

    Heat 2 tablespoons oil or ghee in a pan. Add 40 g Shahi Paneer Masala and sauté over low heat for 1 minute to release its aroma.

  2. 2

    Cook the Tomatoes

    Add the tomato puree and cook until it thickens and the oil begins to leave the sides.

  3. 3

    Add the Cashew Paste

    Stir in 2 tablespoons cashew paste and cook for 2–3 minutes.

  4. 4

    Build the Gravy

    Pour in 200 ml milk while stirring continuously, then bring the gravy to a gentle boil.

  5. 5

    Cook the Paneer

    Add the paneer cubes and cook over low heat for 5 minutes so they absorb the gravy’s flavour.

  6. 6

    Finish with Cream

    Add 3 tablespoons fresh cream and ½ teaspoon crushed kasuri methi. Mix gently.

  7. 7

    Garnish and Serve

    Finish with fresh coriander and saffron strands, then serve the Shahi Paneer hot.

Complete the meal

What to Serve with Shahi Paneer

  • Soft butter naan
  • Warm kulcha
  • Fragrant jeera rice

Small details, better curry

Tips for Creamy Shahi Paneer

  • Keep the heat low after adding milk and cream to help prevent the gravy from splitting.
  • Soak the cashews in warm water for 15 minutes before grinding for a smoother paste.
  • Stir continuously as the milk goes in so the gravy stays even and silky.
  • For the saffron finish, soak a few strands in warm milk before adding them.

One masala, more inspiration

More Ways to Use Shahi Paneer Masala

Jain Shahi PaneerThe creamy classic
Malai Paneer CurryA soft, rich paneer dish
Mughlai Veg KormaVegetables in a royal gravy
Cashew Gravy KoftaA rich kofta curry base
Navratan CurryNo onion, no garlic style
Shahi Paneer Masala Jain | No Onion No Garlic Paneer Masala

The blend behind the recipe

Cook It with Nairuti Shahi Paneer Masala

Shahi Paneer Masala Jain | No Onion No Garlic Paneer Masala

A balanced Jain paneer masala that helps build a rich, restaurant-style gravy without onion or garlic while keeping the recipe practical for home cooking.

Rs. 169.00

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Helpful answers

Jain Shahi Paneer FAQ

Can I make Shahi Paneer without onion and garlic?

Yes. This recipe uses tomato, cashew paste, milk, cream and Jain Shahi Paneer Masala to create the gravy without onion or garlic.

How can I make Shahi Paneer creamy?

Use smoothly ground cashew paste, add the milk gradually and finish with fresh cream over gentle heat.

How do I keep the Shahi Paneer gravy from splitting?

Keep the flame low after adding milk and cream, and stir continuously while the milk is incorporated.

What can I serve with Shahi Paneer?

Serve it with butter naan, kulcha or jeera rice, as supported by the source recipe.

How can I make the cashew gravy smoother?

Soak the cashews in warm water for 15 minutes before grinding them into a paste.

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