Shahi Paneer


Luxurious, rich and flavourful are the words that come to mind when we think of shahi paneer. Velvety smooth gravy, soft cubes of paneer and a tonne of flavour make this dish truly royal. Serve it with some butter naan or rice for a finger-licking, wholesome meal.

Shahi Paneer is a Mughlai style paneer recipe and has a very rich mouthfeel. It is made without tomatoes and has a white gravy.

I’m not a fan of that version because it feels too heavy and can be very sweet. This is the Punjabi or North Indian version of shahi paneer that is made with onions, tomatoes, cashews, cream and a mix of spices. The result is an aromatic and creamy orange-red gravy that’s always a hit with anybody who tries it. This is truly one of the best paneer recipes ever!


Shahi Paneer can literally be translated to “royal paneer.” My recipe is that of a rich, creamy curry made with a base of nuts, onions, yogurt and spices.

Paneer is a fresh cheese that is popular in Indian cuisine. It is made by curdling milk with a food acid (often lemon juice), then pressed into cubes. The most notable thing about paneer cheese is that it does not melt, providing a texture similar to tofu.\\

There are some variations to make the recipe. Some Shahi Paneer recipes use tomatoes and butter. I have opted not to use these ingredients, instead using yogurt to lighten up the dish considerably.

The Shahi gravy is full of fragrant flavors including onion, ginger, garlic, red chilli powder, saffron and cardamom. Balanced out with thick, creamy yogurt, this lightened up version of Shahi Paneer is perfect for special occasions.


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