Shahi Paneer is one of the most popular North Indian restaurant dishes, known for its rich texture, mild sweetness, and creamy tomato-cashew gravy. Traditionally served at special occasions and festive meals, this Mughlai-inspired paneer curry delivers a luxurious taste without requiring complicated cooking techniques. The recipe below recreates authentic restaurant-style flavor using simple ingredients available in most home kitchens, making it perfect for both everyday dinners and weekend meals.
Ingredients
- 250g paneer cubes
- 2 tomatoes (pureed)
- 1 medium onion (finely chopped)
- 10 to 12 cashews (soaked 10 minutes)
- 1 tbsp ginger garlic paste
- 2 tbsp butter
- ½ cup fresh cream
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat butter in a pan and sauté onions until golden.
- Add ginger garlic paste and cook until aromatic.
- Add tomato puree along with turmeric, chili powder, and salt. Cook until oil separates.
- Blend soaked cashews into a smooth paste and mix into the gravy.
- Add paneer cubes and simmer gently for 5 minutes.
- Stir in cream and garam masala.
- Garnish with coriander leaves before serving.
Serving Suggestion
Serve hot with butter naan, roti, or jeera rice for a complete restaurant-style North Indian meal.
Restaurant-style Shahi Paneer can be prepared easily at home with just a few pantry staples and fresh dairy ingredients. Its smooth texture and balanced spice profile make it a reliable choice for family dinners, festive menus, and vegetarian gatherings. Once you master this classic curry base, it can also be adapted to create variations like Paneer Butter Masala or Navratan Korma using similar techniques.
