Shahi Paneer Curry


Shahi Paneer Curry

Shahi Paneer dish does not need any introduction. On saying Shahi Paneer,  a classic paneer dish comes to the mind with a vibrant reddish-orange colour and flavours which have won the hearts of millions, breaking the borders and boundaries. No other paneer dish has gained such huge popularity than Shahi Paneer

Not only in India but also abroad, this dish keeps a special place in the menus. No party, festive or celebration menu is completed without Shahi Paneer dish. This  most popular paneer dish was originated in Delhi’s Moti Mahal Restaurant(one of the oldest restaurants in Daryaganj Delhi) So being a proud Delihite it is a pleasure to  share the authentic recipe with all of you

The authentic recipe guides that the base of its gravy are tomatoes and the kaju/cashew nut paste. Tomatoes give this dish a vibrant colour and cashew adds the richness and little sweetness for which this dish is famous. This dish is mildly spiced. Degi or Kashmiri mirch is added for the colour by which this dish is known. An add of roasted kasuri methi takes the flavours to another level

Prep time – 10 min
Cook time – 20 min
Cuisine – Indian
Course – Main
Author – Bharti Dhawan

•  Paneer – 300 gms (cut into desired size cubes)
•  Tomatoes – 250 gms/ 4 nos
•  Ginger, garlic and green chilly paste – 2 tsp
•  Broken Kashew/Kaju Tukda – 1/4 cup
•  Milk for soaking kaju tukda – 1/2 cup
•  Fresh cream – 1 tbsp
•  Kasoori methi (dry roasted and pounded)
•  Salt – 1 tsp
•  Red chilly powder – 1 tsp
•  Cumin powder – 1 tsp
•  Oil – 1 tbsp
•  Butter – 1 tbsp
•  Water – 2-3 cups for blanching tomatoes


Firstly, soak Kaju tukda/broken cashew in milk for 15-20 minutes. When becomes soft, blend them to make a paste and keep aside

Take a pan and add water. Keep for boiling
Give a few cuts on the skin of tomatoes and drop them into the boiling water

Switch off the flame and cover the pan with a lid

After 5 minutes take the tomatoes out of the water and keep this water aside for the gravy.

When tomatoes are cooled,  peel them and blend into a fine puree.

Next,  heat oil and then butter in a pan. Add ginger, garlic green chilly paste. Roast it and add tomato puree. Let the puree boil at low flame and add cashew paste. Give a nice stir

The gravy will start to thicken. Add the leftover water which was kept after blanching tomatoes
*  Add water to your need if gravy. If you like a thick gravy add little water

Time to add paneer cubes and mix well so that each cube is coated nicely

Finally, add kasuri methi to lift up the flavours

Add fresh cream at the last moment and mix it. Switch off the flame and serve this classic dish with lachha paranta or tandoori naan