About Easy Shahi Paneer Recipe Step by Step
Easy Shahi Paneer recipe step by step – how to make it, what ingredients are needed – these questions are searched again and again on Google. So today, we will solve this for you once and for all, so that you never have to search it again.
This paneer recipe is very easy to make at home – all you need to do is follow it step by step. Shahi Paneer is made with simple kitchen ingredients like paneer, spices, onion, tomato, cumin, red chilli powder, cream, and a few more spices.
If you’re making creamy Shahi Paneer for the first time, then pay close attention — because this is one of the most popular paneer recipes in India, loved by almost everyone.
So let’s not waste any time and see how Shahi Paneer is made at home. We’ll also share tips and common mistakes to avoid, so that you can get it right every single time!
Step-by-Step Guide to Make Shahi Paneer at Home
Step 1: Prepare Shahi Paneer Puree
To make a perfect Shahi Paneer puree, the right tomato and onion ratio is most important, because it decides how thick and tasty your gravy will turn out.
👉 For 6 people, take 2 big onions and 4 to 5 big tomatoes.
Now heat 2 teaspoons of butter in a pan. Once hot, add:
• 1 black cardamom
• 3 green cardamoms
• 1 small cinnamon stick
• 1 piece of javitri (mace)
• 2 chopped onions
• 4 to 5 chopped tomatoes
• 2 green chillies
• 1-inch ginger piece
• 10–15 cashews
• 8–10 pistachios
• (Optional: a few almonds for richness)
Cook all this on medium flame for 2 to 3 minutes. Then add 1/2 to 1 cup of water and let it boil. This softens everything and gives good color.
Once it’s boiled, turn off the flame and let the mixture cool completely. After that, remove all the whole spices (cardamoms, cinnamon, etc.) so the puree doesn’t get bitter.
Now grind everything into a smooth paste in the mixer. If you see any leftover tomato peels, strain the puree through a sieve. Your Shahi puree is now ready.
Step 2: Make the Gravy
Now we’ll prepare the gravy base using curd and spices.
In a bowl, mix:
• 3 to 4 tablespoons of curd
• 1 tsp cumin powder
• 1 tsp Kashmiri red chilli powder
• 1 tsp Shahi Paneer masala
• (Optional: 1/2 tsp turmeric powder)
• Salt to taste
Now in a pan, heat 2 teaspoons of butter. Add:
• 1 chopped green chilli
• 1-inch ginger (thinly sliced)
• 1/2 tsp cumin seeds
• 1/2 tsp red chilli powder
Stir and immediately add the curd mixture. Cook this on high flame for 2 to 3 minutes to remove curd’s raw taste.
Then turn the flame to medium and add your prepared tomato-onion puree. Mix well and cook for another 4 to 5 minutes.
Step 3: Add Paneer to the Gravy
Once the gravy is nicely cooked, add:
• 250 grams paneer cubes (cut in any shape you like)
Also, add salt (as we didn’t add it before). Mix gently and cook on high flame for 2 to 3 minutes.
Now reduce the flame to medium and add:
• 1/2 to 1 cup hot water (as per required consistency)
• 1 tsp garam masala
• 1 tsp kasuri methi (crushed)
Mix well and cook for another 3 to 4 minutes.
Step 4: Garnish and Serve Creamy Shahi Paneer
After cooking, let it rest for a few minutes. Then garnish with:
• Freshly chopped coriander
• A little butter on top
Serve hot with Laccha Paratha or Tandoori Naan. (Don’t forget to check our recipe on How to make Tandoori Naan at home!)
Common Mistakes to Avoid While Making Shahi Paneer
1. Not following the timing properly – Undercooking or overcooking affects both taste and texture.
2. Wrong ingredient quantity – Don’t guess measurements; it can ruin the balance.
3. Using mustard or refined oil – Always use butter or ghee for authentic flavor.
Pro Tips to Make Even Better Shahi Paneer
• Instead of butter, you can also use ghee for richer taste.
• Add khoya or fresh Amul cream for a royal, thick gravy.
• Don’t use too much water, or else the gravy will become too thin.
• At the end, sprinkle finely chopped cashews and pistachios to make it taste like a true “Maharaja-style” Shahi Paneer.
Conclusion
FAQs
Q1. What is the secret to creamy Shahi Paneer?
Q2. Can I make Shahi Paneer without cream?
Yes, you can use thick curd and cashew-paste instead of cream. It still tastes rich and delicious.
Q3. Which is better for Shahi Paneer – butter or ghee?
Conclusion
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