How To Make Restaurant Style Shahi Paneer Masala At Home. Indulge in the flavors of India with shahi paneer masala! Check out this easy-to-follow recipe for making restaurant-quality dish right in your own kitchen.
Craving some restaurant-style shahi paneer ? With this easy recipe, you can make a delicious buttery dish of cubes of paneer cooked in a flavorful tomato-based sauce right at home.
Learn how to make this delicious and classic Indian dish, Shahi Paneer, just like they serve in restaurants. Indulge in the flavours of Indian with this Shahi Paneer recipe with this restaurant quality dish right in the comfort of your home.
Table of Contents
Shahi Paneer Restaurant Style Recipe
Prepare the Ingredients.
Begin by gathering all the ingredients you’ll need for this dish. You’ll need –
- 200 grams Paneer cut into cubes
- 1 tsp Cumin seeds
- 1 tbsp Kashmiri Chilly powder
- 1 tsp Coriander powder
- ¼ tsp Turmeric powder
- ½ tsp Garam Masala powder
- 1 tbsp Kasuri methi roasted and crushed
- 1 tbsp Fresh Cream
- 1 tbsp each Butter & Oil for cooking
- Salt to taste
For the Onion-tomato Masala
- 1 medium Onion sliced
- 2 medium Tomatoes, roughly chopped
- 1 Green Chilly slit
- 1 tbsp Cashew nuts
- Whole garam masala (cinnamon 1-inch, cloves 3, cardamom 3)
- 1 tsp Oil
How to make Shahi Paneer at home
Cook the Onions and Tomatoes Together.
In a medium-sized cooking pot, heat 1 tbsp vegetable oil over medium-high heat. When hot, add the sliced onion and fry until it turns translucent. Then add the chopped tomatoes and cook until the tomatoes soften. Then add the whole spices, slit chilli and cashew nuts. Cook for a few more minutes until fragrant and then blend into a puree.
Pre-Soak the Paneer in Hot Water.
Before you begin preparing the Shahi Paneer Masala, take the paneer cubes and soak them in hot water. This will help them absorb moisture and make them softer when they are added to the masala. Soak for at least 10 minutes before cooking with the other ingredients.
Add Paneer to Onion-Tomato Mixture and Simmer.
Into the same cooking pot add the butter and vegetable oil. Once hot add cumin seeds, bay leaves and a few whole spices. Allow the spices to splutter before adding red chilli powder and ginger garlic paste. Saute’ this for a minute and then add the onion-tomato puree, made earlier. Then add coriander powder, turmeric powder and fry until fragrant. Now add 1 cup water into this. Cover and cook the shahi paneer gravy for about 5 to 6 minutes or until you see oil oozing out. Add the paneer pieces and simmer for 3 to 4 minutes.
Finish with Fresh Cream and Garam Masala Powder.
To finish off add a tablespoon of fresh cream to make it extra rich and creamy. As a final touch, add a teaspoon of garam masala and roasted Kasuri Methi to make the flavours even richer. Once everything is incorporated, simmer on low heat for about 2 to 3 minutes. Serve hot with either naan, rotis or basmati rice for an unforgettable meal!
Shahi Paneer Recipe Video
Serving Suggestions
Make this Shahi Paneer Restaurant Style Recipe at home and serve with butter Rotis or homemade Naan.
You can also serve this with some jeera rice along with Mix Dal Tadka.
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Printable Recipe
How to make Shahi Paneer at home | Shahi Paneer Restaurant Style Recipe
Ingredients
- 200 grams Paneer cut into cubes
- 1 tsp Cumin seeds
- 1 tbsp Kashmiri Chilly powder
- 1 tsp Coriander powder
- ¼ tsp Turmeric powder
- ½ tsp Garam Masala powder
- 1 tbsp Kasuri methi roasted and crushed
- 1 tbsp Fresh Cream
- 1 tbsp each Butter & Oil for cooking
- Salt to taste
For the Onion-tomato paste
- 1 medium Onion sliced
- 2 medium Tomatoes, roughly chopped
- 1 Green Chilly slit
- 1 tbsp Cashew nuts
- Whole garam masala (cinnamon 1-inch, cloves 3, cardamom 3)
- 1 tsp Oil
Instructions
How to make Shahi Paneer at Home
- Heat 1 tbsp oil in a pan and saute the sliced onion till translucent.
- Now add the tomatoes and saute for a minute or two. Add 1 slit chilly and the cashew nuts and whole spices. Switch off the flame and blend this into a smooth paste.
- In the same pan heat 1 tbsp butter and 1 tbsp oil. Add cumin seeds and let it splutter.
- Add Kashmiri Chilly powder and stir for a minute. Now add the ginger-garlic paste.
- Put in the blended onion, tomato and cashew nut paste. Add salt to taste.
- Add coriander powder, turmeric powder and fry for 2 minutes. Now add 1 cup water, cover and cook the gravy for 7 to 8 minutes.
- Open the lid and add the paneer pieces. Also add in the fresh cream and garam masala powder. Add kasuri methi. Mix well and simmer for 2 minutes.
- Now add the 1 tbsp butter and garnish with coriander leaves. Switch off the flame. Cover the vessel and let it stand for 2 more minutes before you could serve.
- Serve Shahi Paneer with naan or rotis.
Notes
- Add more cream if required.
- You could also fry the paneer before adding it to the gravy.
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