Shahi Paneer Recipe | Creamy Restaurant-Style Paneer Curry

Shahi Paneer is a rich North Indian curry known for its smooth, creamy gravy and delicate aromatic flavour. Soft paneer cubes are gently simmered in a tomato-cashew base enriched with cream, while Nairuti Shahi Paneer Masala brings balanced warmth and depth to the dish.

Serves: 4

Ingredients

Main Ingredients

• Paneer: 300 g, cut into cubes
• Tomatoes: 3 medium, chopped
• Cashews: 12–15
• Ginger: 1-inch piece

Masala & Cooking

• Nairuti Shahi Paneer Masala: 25 g
• Butter or ghee: 2 tbsp
• Oil: 1 tbsp
• Salt: To taste
• Water: ¾–1 cup, as needed

For Finishing

• Fresh cream: 3 tbsp
• Milk: ¼ cup, optional
• Fresh coriander: For garnish

Method

1. Prepare the tomato-cashew base: Add the tomatoes, cashews and ginger to a pan with a small splash of water. Cook until the tomatoes soften completely. Cool slightly, then blend into a smooth paste.
2. Cook the gravy base: Heat the butter or ghee with 1 tablespoon oil. Add the tomato-cashew paste and cook over medium-low heat until it thickens and begins to leave the sides of the pan.
3. Add the masala: Lower the heat, add Nairuti Shahi Paneer Masala and salt, and cook for 1–2 minutes.
4. Adjust the gravy: Add ¾ cup water and mix well. Add more only if needed. Simmer gently for 3–4 minutes.
5. Add paneer: Add the paneer cubes and simmer over low heat for 3–4 minutes.
6. Finish with cream: Reduce the heat, stir in fresh cream and optional milk, simmer gently for another minute, garnish with coriander and serve hot.

Tip

Keep the final simmer gentle once the paneer and cream are added. This helps the paneer stay soft and the gravy remain smooth.

Serving Ideas

• Butter naan
• Tandoori roti
• Jeera rice
• Lachha paratha

Tips

• Blend the tomato-cashew mixture thoroughly for a silky gravy.
• Add paneer towards the end and avoid prolonged boiling.
• Add cream on low heat.
• Add water gradually so the gravy stays rich rather than thin.

More Ways to Use Shahi Paneer Masala

• Shahi vegetable curry
• Shahi mushroom
• Malai kofta gravy
• Shahi paneer kofta

Frequently Asked Questions

How do I make Shahi Paneer creamy without making it too heavy?

Cashews add body and creaminess naturally. Add fresh cream only towards the end, and use a little milk if you prefer a milder finish.

Why is restaurant-style Shahi Paneer gravy so smooth?

The tomato-cashew mixture is cooked until soft, blended finely, then cooked again until well reduced.

Can I prepare Shahi Paneer in advance?

Yes. Prepare the gravy in advance, then add paneer and cream while reheating shortly before serving.

How do I keep paneer soft?

Add it only towards the end and simmer gently for a few minutes.

What should I serve with Shahi Paneer?

Butter naan, tandoori roti, lachha paratha, jeera rice or lightly flavoured pulao all pair well.

Make It with Nairuti

For the spice blend used in this recipe, shop Nairuti Shahi Paneer Masala.