
From making a delicious tomato-onion gravy to marinating and frying the paneer, Sahi Paneer recipe is made with a variety of spices. Shahi Paneer is a type of paneer curry that originates from the Punjab region of India. It is usually served with rice or naan bread. Making shahi paneer at home is actually very easy, and it is a great way to impress your friends or family with your cooking skills. Plus, homemade Shahi Paneer tastes even better than the restaurant taste! You just follow the step by step Shahi Paneer Recipe in English and you will become an expert in no time.
Cooking time: 35 minutes
Serves: 4 people
For making Sahi Paneer gravy Ingredients
- Oil 1 tsp
- Butter 1 tbsp
- cumin seeds 1 tsp
- Bay leaf 1 no.
- Black peppercorns 2-3 nos.
- Cinnamon 1 inch
- Green cardamom 3-4 pods
- Black cardamom 1 no.
- Cloves 2 nos.
- onions 2 medium sized (sliced)
- Tomatoes 4 medium sized (diced)
- whole kashmiri red chilli 2 -3 nos.
- Garlic 4-5 nos.
- Ginger 1 inch
- Green chillies 1-2 nos.
- Coriander stems a few
- Cashew nuts 18-20 nos.
- Salt to taste
Shahi paneer recipe ingredients
1/4 – 1/2 cup milk
Shahi Paneer Recipe in English step by step
Further add chopped tomatoes after roasting the onions and stir it.
Now we will add kashmiri red chillies, garlic, ginger, green chillies, coriander stems, cashew nuts & salt, stir well & cook on medium high heat for 10-15 minutes.
Tips and Tricks for Perfectly Authentic Sahi Paneer
How to make Fresh Paneer?
Conclusion
Recipe Card

Shahi Paneer Recipe
Ingredients
- Oil 1 tsp
- Butter 1 tbsp
- cumin seeds 1 tsp
- Bay leaf 1 no.
- Black peppercorns 2-3 nos.
- Cinnamon 1 inch
- Green cardamom 3-4 pods
- Black cardamom 1 no.
- Cloves 2 nos.
- onions 2 medium sized sliced
- Tomatoes 4 medium sized diced
- whole kashmiri red chilli 2 -3 nos.
- Garlic 4-5 nos.
- Ginger 1 inch
- Green chillies 1-2 nos.
- Coriander stems a few
- Cashew nuts 18-20 nos.
- Salt to taste
- Curd) ½ cup
- Powdered spices:
- Turmeric powder ½ tsp
- Coriander) powder 2 tsp
- Red chilli powder 2 tsp
- Cumin powder 1 tsp
- Oil 1 tsp
- Butter 1 tbsp
- Green chillies 1-2 nos chopped
- Ginger 1 inch julienned
- Red chilli powder 1 tsp
- Hot water as required
- Honey 1 tbsp
- Paneer 500-600 grams
- Garam masala 1 tsp
- Kasuri methi 1 tsp
- Fresh coriander as required chopped
- ¼ – 1/2 cup milk
Instructions
- To make the gravy base of Shahi Paneer, first of all put a pan on medium heat. As soon as the pan becomes hot, first add oil, then add butter.
- Now we will add all the ground spices cumin, bay leaf, whole black pepper, cinnamon, small cardamom, large cardamom, cloves.
- Stir once and add the onions, stir well and cook for 2-3 minutes.
- Further add chopped tomatoes after roasting the onions and stir it.
- Now we will add kashmiri red chillies, garlic, ginger, green chillies, coriander stems, cashew nuts & salt, stir well & cook on medium high heat for 10-15 minutes.
- You need to cook until the tomatoes are completely mashed.
- Once they’ve become mushy, add some hot water& stir well, further cover & cook for 5-10 minutes on medium flame.
- Now, switch off the flame & cool down the mixture to room temperature, further discard the bay leaf, black cardamom & cinnamon.
- once discarded, transfer it in a mixer grinder and grind well to make fine puree, add little water while making the puree.
- Further use a sieve and strain the puree to get the smooth texture. Keep this strained puree aside to make the shahi paneer.
- For making the shahi paneer, start by first adding curd, and the powdered spices in a bowl, whisk well until the curd is smooth. Keep it aside to be used later.
- Further, set a wok or a big size pan on medium heat, add oil & butter, green chillies, ginger & kashmiri red chilli powder on lower flame.
- Add the prepared curd mixture, stir continuously & cook on medium high flame.
- Cook well until the curd mixture is cooked and the oil has separated.
- Now, add the prepared puree gravy base & stir well. Add hot water to adjust the consistency of the gravy as per your preference.
- Further add, honey & stir well while cooking on low flame for 4-5 minutes.
- Further add paneer, you can cut paneer in any shape, I’ve chosen to cut in triangles.
- Further add garam masala, kasuri methi, a tbsp of fresh coriander & milk, stir well & cook on low flame for 1-2 minutes.
- Taste and check for salt at this stage & further you can adjust the seasoning as per your taste. Finish with some more freshly chopped coriander leaves.
- Your shahi paneer is ready, served hot with tandoori roti, laccha paratha or any indian bread of your choice.
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