Shahi Paneer: A Creamy Delight Fit for a Feast

      SHAHI PANEER 

There’s a reason  why Shahi Paneer occupies a cherished position in the hearts of culinary enthusiasts around the globe—it’s not merely a dish;

Published by - Krish Sona- The kitchin

Uploaded on: 19th Oct. 2024

Cooking Time

45-60 min

Serves

4-6

Jump to Recipe

Table of Contents

• Introduction
• Ingredients
• Steps
• Tips
• Conclusion

 it’s an immersive experience. For as long as I can recall, this creamy, luscious and exquisitely spiced paneer creation has been a staple at my family’s special gatherings. My grandmother (the matriarch) was the first to impart her wisdom on how to craft it, as I stood beside her in the kitchen, captivated by the way she infused love into each ingredient.

Throughout the years, I’ve prepared Shahi Paneer for numerous family dinners, festive celebrations and even those quiet evenings when I simply craved the solace of its rich, creamy flavor. What I’ve discovered is that, to render it truly exceptional, one requires more than just a recipe—you need patience, high-quality ingredients and a sprinkle of love. Today, I’m elated to present my step-by-step guide, brimming with insights and techniques amassed from years of conjuring this royal delight. Let’s create Shahi Paneer that is worthy of a king, right from your very own kitchen.

The Legacy of Shahi Paneer

Shahi Paneer possesses a narrative that stretches back centuries (to a time when it was crafted to satisfy the palates of Mughal emperors). "Shahi" denotes "royal," and this dish certainly lives up to its appellation. Emerging from the Mughal kitchens, where chefs would amalgamate the finest ingredients—nuts, saffron, cream and spices—into rich, velvety gravies, Shahi Paneer was conceived as luxurious and indulgent. It represents a fusion of flavors, where East meets West, intertwining the subtle sweetness of nuts, the warmth of aromatic spices and the richness of fresh cream.

I learned to prepare Shahi Paneer in the traditional manner from my grandmother, a master at crafting dishes that felt like a warm embrace. She often remarked, “The key to exceptional Shahi Paneer lies in the details—each ingredient, each step is crucial.” Over time, I’ve infused my own nuances, however, I still revere the traditional roots. For me, making Shahi Paneer isn’t merely about cooking; it’s about preserving a fragment of culinary history, a tradition that has been tenderly passed down through generations.

Ingredients That Make It Royal

Every dish is only as good as the ingredients you put into it, and Shahi Paneer is no exception. Here are the key players that make this dish fit for a feast:


♤ Paneer (Cottage Cheese): Fresh, soft paneer is the foundation of this dish. I always recommend using homemade paneer if possible. It’s easy to make, and the taste is unmatched. If store-bought, opt for a quality brand that offers a soft, crumbly texture.

♤ Cream: The smooth, silky texture of the gravy comes from fresh cream. It gives the dish its signature richness, ensuring that every bite melts in your mouth.

♤ Cashews and Almonds: These nuts are soaked and ground to form the base of the gravy, adding a subtle sweetness and thick, creamy texture. My grandmother would always insist on soaking the nuts for at least an hour, saying it made all the difference.

♤ Saffron: A pinch of saffron not only adds a beautiful color but also a fragrance that elevates the entire dish. It’s like the finishing touch, the little extra that makes Shahi Paneer truly royal.

♤ Spices: Whole spices like cardamom, cloves, and cinnamon add warmth and depth. Ground spices such as turmeric, garam masala, and red chili powder help balance the sweetness with a hint of spice.

The Secret to the Creamiest Shahi Paneer

One thing I’ve learned over years is that (the secret to a truly creamy Shahi Paneer lies in two things): the quality of ingredients and the process of cooking. First, you must soak nuts properly. This step helps them blend 

smoothly, resulting in a gravy that’s silky and lump-free. However, always cook on low to medium heat, allowing flavors to develop gradually.

Another tip? Don’t rush cream. Add it slowly (stirring continuously) and let sauce simmer gently. This ensures that everything melds together beautifully, giving you that perfect, velvety finish. Although lightly sautéing paneer before adding it to gravy helps it retain shape and absorb the flavors better, it’s crucial to remember that every step matters (because they all contribute to the final dish).

Step-by-Step Recipe: Making Shahi Paneer at Home

               Ingredients:

☆ 250g paneer, cubed
☆ 1 cup fresh cream
☆ 1/4 cup cashews, soaked and ground into a paste
☆ 1/4 cup almonds, soaked, peeled, and ground
☆ 1 onion, finely chopped
☆ 2 tomatoes, pureed
☆ 1/4 cup milk
☆ 1/4 tsp saffron strands, soaked in warm milk
☆ 1/2 tsp cumin seeds
☆ 2-3 green cardamoms
☆ 1-inch cinnamon stick
☆ 2 cloves
☆ 1 tsp ginger-garlic paste
☆ 1/2 tsp turmeric powder
☆ 1/2 tsp garam masala
☆ 1/2 tsp red chili powder
☆ Salt to taste
☆ 2 tbsp ghee or clarified butter
☆ Fresh coriander for garnish

               Instructions:

1. Preparing the Paneer:  Heat a tablespoon of ghee in a pan. Lightly sauté the paneer cubes until they’re golden on the edges. This will help them hold their texture in the gravy. Set aside.

2. Making the Gravy: In the same pan, add the remaining ghee. Once heated, add cumin seeds, cardamom, cinnamon, and cloves. Let them crackle to release their aroma.

3. Onions and Ginger-Garlic: Add the finely chopped onions and sauté until they turn golden brown. This is a crucial step, as it adds sweetness to the gravy. Then, add the ginger-garlic paste and cook until the raw smell fades.

4. Tomato Puree and Spices: Pour in the tomato puree.  cook until the oil begins to away from the mixture. This ensures the gravy has depth. Add turmeric, red chili powder, and salt. Stir well.

5. Nut Paste and Milk:  Mix in the cashew and almond paste, stirring continuously to avoid any lumps. Cook for about 5 minutes on low heat. Gradually add the milk, and let the sauce simmer until it thickens.

6. Saffron and Cream: Pour in the saffron milk, followed by the fresh cream. Stir gently, making sure everything is well combined. Add the paneer cubes and let them soak in the flavors for about 5-7 minutes. Complete with a sprinkle of garam masala.

7. Serve: Garnish with fresh coriander leaves, a swirl of cream, and a few saffron strands. Serve hot with naan, roti, or a fragrant basmati rice.

Flavor Variations: Beyond the Classic

If you’re like me and love experimenting, you can easily customize Shahi Paneer to suit your preferences. For a bit of tang, try adding a spoonful of yogurt just before the cream. If you prefer more heat, toss in a few green chilies or increase the garam masala. And for those looking for a healthier version, you can swap the cream for cashew cream or even coconut milk.

Pro Tips for Restaurant-Style Shahi Paneer

1. Always use fresh, high-quality ingredients. It truly makes a difference.

2. Don’t rush. Cooking on low heat lets the flavors develop fully.

3. Blend your nut paste smoothly. Soak the nuts for at least an hour before blending, and add a bit of milk for a smoother texture.

4. Rest the dish for 10-15 minutes. This allows the paneer to soak in the flavors, making every bite delicious.

Why Shahi Paneer is Perfect for Special Occasions

Shahi Paneer is a dish that brings people together. It’s warm, comforting, and indulgent—everything you need for a meal that celebrates love and togetherness. Whether it’s a festive holiday, a family gathering, or a quiet evening in, this dish adds a touch of elegance to any meal. I still remember the first time I cooked it for my husband’s birthday; the smile on his face was worth all the effort. That’s the power of a good meal—it creates memories.

Crafting Shahi Paneer resembles a captivating dance (indeed). Each step, every ingredient holds its significance; however, when executed correctly, the outcome is nothing short of enchanting. This dish transports you to simpler times—when meals transcended mere sustenance, becoming an act of connection, sharing and the creation of something exquisite. I sincerely hope you embark on this culinary journey and experience the warmth and joy it has infused into my home.

Cooking, for me, serves as a means to express love. Thus, take your time and relish the process; savor every bite. After all, you’re not merely preparing a meal; you’re crafting a fragment of history, one that you can share with those you cherish (so deeply).

If you enjoyed (this) recipe, subscribe to my blog for more royal recipes and (kitchen) tips. I’d love to hear (how) your Shahi Paneer turned out; however, don’t forget to leave a comment below. Happy cooking! Although the process may seem daunting at first, the results are often worth it (trust me).  This remarkable dish has a way of captivating (taste buds) and it’s all because of the unique blend of spices. So, why wait? Dive into the culinary adventure!
 

Try our other  paneer recipes :

● Paneer Tikka masala

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Shahi Paneer Recipe

By Krish Sona - The Kitchen

Cooking Time: 40 - 60 mins

Servings: 4-6

Ingredients for Shahi Paneer

• 250g paneer, cubed
• 1 cup fresh cream
• 1/4 cup cashews, soaked and ground into a paste
• 1/4 cup almonds, soaked, peeled, and ground
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1/4 cup milk
• 1/4 tsp saffron strands, soaked in warm milk
• 1/2 tsp cumin seeds
• 2-3 green cardamoms
• 1-inch cinnamon stick
• 2 cloves
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• Salt to taste
• 2 tbsp ghee or clarified butter
• Fresh coriander for garnish

Instructions

1. Preparing the Paneer: Heat a tablespoon of ghee in a pan. Lightly sauté the paneer cubes until they’re golden on the edges. This will help them hold their texture in the gravy. Set aside.
2. Making the Gravy: In the same pan, add the remaining ghee. Once heated, add cumin seeds, cardamom, cinnamon, and cloves. Let them crackle to release their aroma.
3. Onions and Ginger-Garlic: Add the finely chopped onions and sauté until they turn golden brown. This is a crucial step, as it adds sweetness to the gravy. Then, add the ginger-garlic paste and cook until the raw smell fades.
4. Tomato Puree and Spices: Pour in the tomato puree. Cook until the oil begins to separate from the mixture. This ensures the gravy has depth. Add turmeric, red chili powder, and salt. Stir well.
5. Nut Paste and Milk: Mix in the cashew and almond paste, stirring continuously to avoid any lumps. Cook for about 5 minutes on low heat. Gradually add the milk, and let the sauce simmer until it thickens.
6. Saffron and Cream: Pour in the saffron milk, followed by the fresh cream. Stir gently, making sure everything is well combined. Add the paneer cubes and let them soak in the flavors for about 5-7 minutes. Complete with a sprinkle of garam masala.
7. Serve: Garnish with fresh coriander leaves, a swirl of cream, and a few saffron strands. Serve hot with naan, roti, or a fragrant basmati rice.

Thank you for trying this recipe! Enjoy your meal!

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