Restaurant Style Shahi Paneer

A lovely recipe for restaurant-style Shahi Paneer without all that extra cream and butter. This can easily be transformed into a vegan meal by using tofu and coconut milk.

Restaurant Style Shahi Paneer

A wonderful, creamy paneer gravy without all that butter and cream.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Indian Cuisine.
Servings 4


  • 12-14 Big Cubes Paneer
  • 1 Tbsp Avocado Oil
  • 1 Tsp Cumin Seeds
  • 1 Inch Cinnamon Stick
  • 2 Green Cardamom
  • 4 Cloves
  • 2 Cups Onion Slices
  • 2 Cups Tomato Slices
  • 10 Cashews
  • 1 Tbsp Ginger Garlic Paste
  • 1 Tbsp Kashmiri Chilli Powder
  • 1 Tsp Turmeric Powder
  • 1 Tsp Coriander Powder
  • Salt according to taste
  • 1 Tsp Ghee/Butter(Optional,do not use for lighter version)
  • 1 Tbsp Long, thin slices of deseeded green chilli
  • 1 Tbsp Ginger (thin slices)
  • 2 Tbsp Low fat Yogurt (it shouldn't be sour,You can use Cream incase you want richer taste)
  • 1 Tbsp Cream (Optional,don't use for lighter version)
  • 1 Tsp Honey/Brown Sugar
  • 1 Tsp Crushed Kasoori Methi/ Fenugreek leaves


  • Soak all the paneer cubes in salted hot water till we make the gravy.
  • Take a pan. Add oil to it.
  • When it's hot, add cinnamon, cloves, cardamom, and cumin seeds to it.
  • Saute for 1 minute.
  • Add ginger garlic paste to it. Saute till the raw smell is gone. It will take around 1-2 minutes.
  • Add onion to it and saute till it looks transparent.
  • Add turmeric, red chilli powder, and coriander powder to it.
  • Saute for 1 minute. Add cashew nuts. Saute for another 1 minute.
  • Add chopped tomato to it.
  • Mix everything together and saute on low/ medium flame till it looks cooked. It will take 4-5 minutes.
  • Blend everything together into a fine paste/ puree. It should be really smooth, not coarse.
  • Take a pan again.
  • Add ghee/ butter. (For lighter version do not use ,add just een chilli ,and ginger slices.Green chilli is also optional)
  • When it's hot enough, add green chilli and ginger to it.
  • Saute it for 30 seconds and add all the puree. Add salt according to your taste. Don't add much as this curry is mild.
  • Let it simmer for 1-2 minutes and add whisked yogurt and cream to it.(do not use cream for lighter version)
  • Drain all the water from the paneer by using paper towels and add it in the gravy.
  • Add kasoori methi and honey to it.
  • Let it simmer on low flame for 5 minutes.
  • Taste the gravy and adjust the seasoning.
  • Serve it with any type of Indian bread or white rice.

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