Vegetable Recipes

Shahi Paneer (Creamy White Gravy Style)


Serves: 4 people

Ingredients

Main Ingredients

  • Paneer – 300 gm (cubed)
  • Onion – 3 large (roughly chopped)
  • Green chillies – 3 (finely chopped)
  • Whole red chillies – 2 (broken)
  • Sugar – 1 tsp
  • Ghee – 2½ tbsp
  • Salt – to taste
  • Curd (yogurt) – as required
  • Cashews – 1½ tbsp (soaked for 10–15 minutes)

Whole Spices

  • Cloves – 3
  • Bay leaf – 2
  • Cardamom – 4 pods
  • Cinnamon – 1 stick (broken)
  • Coriander seeds – 1½ tbsp (lightly crushed)

Ginger-Garlic Paste

  • Garlic – 5 cloves
  • Ginger – ½ inch piece
  • Water – as required

Preparation

  1. Boil onion pieces in ½ cup water until soft.
  2. Let the onions cool completely.
  3. Soak cashews in warm water for 10–15 minutes.
  4. Grind ginger and garlic into a smooth paste using a little water.
  5. Lightly crush coriander seeds and keep aside.

Method

  1. Blend boiled onions and soaked cashews into a smooth, creamy paste.
  2. Heat ghee in a heavy-bottomed pan over medium flame.
  3. Add cardamom, cloves, cinnamon, and bay leaf. Sauté for a few seconds until aromatic.
  4. Add ginger-garlic paste and sauté until light golden.
  5. Add onion-cashew paste and cook for 3–4 minutes, stirring continuously.
  6. Add green chillies, red chillies, and crushed coriander seeds. Mix well and cook for 1–2 minutes.
  7. Lower the flame and gradually add curd, stirring continuously to prevent curdling.
  8. Cook until the gravy becomes smooth, rich, and slightly thick with ghee separating on the sides.
  9. Add sugar and salt. Mix and adjust seasoning.
  10. Gently add paneer cubes and fold carefully without breaking them.
  11. Simmer on low flame for 2 minutes so the paneer absorbs the flavors.
  12. Switch off the heat and let it rest for 2–3 minutes before serving.

Serving Suggestions

  • Serve hot with naan, roti, or jeera rice.
  • Pair with salad or raita.
  • Best enjoyed fresh for rich flavor.

Tips

  • Use fresh, soft paneer for creamy texture.
  • Always add curd on low flame and stir continuously to avoid curdling.
  • Do not overcook paneer to keep it soft and tender.
  • Slow cooking enhances richness and authentic shahi flavor.
  • Adjust spice level according to preference.

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