Shahi Paneer – Popular Indian Curry

What is you favourite Indian curry? Mine is Shahi Paneer. The word ‘Shahi’ means royal and ‘Paneer’ refers to Indian cottage cheese. This curry consists of thick gravy of cream, tomatoes and Indian spices, with paneer cubes dunked in it. Simply delicious, rich, aromatic, creamy and so flavourful!

This homemade version of Shahi Paneer is so much better than what you get at the restaurants. It is very easy to make and is a family favourite. Serve it with naan bread, tandoori roti or rice. This is a great main dish to serve during family get-togethers, special occasions, dinner parties etc.

Looking for some more Indian recipes, check these below:

1. Red Parathas – Healthy Beetroot Flatbread
2. Punjabi Dal Makhni – Restaurant Style
3. Easy Pav Bhaji – Indian Street Food
4. Easy Tomato Chutney
5. Special Coconut Ladoo

Shahi Paneer – Popular Indian Curry

Taranpreet

Delicious curry consisting of thick gravy of cream, tomatoes and Indian spices, with paneer cubes dunked in it. Rich, aromatic, creamy and so flavourful!

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Indian

Servings 8 people

Calories 226 kcal

Equipment

• Blender

Ingredients

  

• 1 tsp Cumin seeds
• 1/2 tsp Coriander seeds
• 2 cloves Cardamom
• 2 tbsp Olive oil
• 6 cloves Garlic roughly chopped
• 2 inch Ginger roughly chopped
• 1/4 cup Cashews
• 2 medium Red onion roughly diced
• 2 Green chillies chopped
• 1 can Diced Tomatoes
• 2 tbsp Tomato paste
• 1 tsp Sugar
• 2 tsp Salt
• 1 tsp Black pepper
• 1/4 tsp Red chilli powder
• 1/2 tsp Garlic powder
• 1 tsp Garam masala
• 1 tsp Turmeric powder
• 1/4 cup Table cream
• 1/4 cup Cilantro
• 375 grams Paneer (Indian cottage cheese)

Instructions

 

• Heat olive oil in a pan. Add cumin seeds and coriander seeds. When they start to crackle, add ginger, garlic and raw cashews. Sauté until fragrant.
• Add diced onions, chopped green chillies and cracked cardamom cloves. Cook for 6 to 8 minutes, or until onion are slightly golden.
• Add canned diced tomatoes. Cook for another 5 minutes.
• Add tomato paste. Mix everything and cook for 2 more minutes.
• Turn off the flame and let it cool down for a few minutes.
• Add the mixture into a high speed blender and blend into a fine paste. Pour the curry paste back into the same pan and turn on the heat on low. Be careful, the mixture may spatter from the pan.
• Add all the spices: salt, black pepper, turmeric powder, red chilli powder, garam masala, garlic powder and sugar. Add 1/2 cup water. Mix well.
• Cover with the lid and let it simmer for 20 minutes on low heat, stirring occasionally.
• Cut the paneer into small cubes or triangular pieces. Keep aside.
• Check the gravy, do a taste test and add more salt if needed.
• Add paneer into the gravy and mix. Let it simmer for 5 more minutes so that the paneer can absorb all the flavour.
• Garnish with table cream and cilantro and serve hot with naan bread.

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