Shahi Paneer Recipe
Shahi Matar Paneer is a regal and creamy North Indian curry that combines soft paneer cubes and sweet green peas in a rich, aromatic gravy. True to its name Shahi royal, the sauce is a luxurious blend of onions, tomatoes, cashews, and cream, delicately spiced with cardamom, cloves, and saffron. This mildly sweet and savory dish, often garnished with dried fenugreek leaves kasuri methi and a drizzle of cream, is a festive favorite. Best enjoyed with naan, roti, or jeera rice, it brings a touch of indulgence to any meal
Base Gravy Ingredients
2 Tablespoon oil
1 Tablespoon cumin seeds
2 PODS Green cardamom
1 NO black cardamom
1 Inch cinnamon
2 NOS bay leaf
2 NOS large onion (sliced)
4 Medium size tomato (roughly cut)
20-25 Garlic cloves
2 Inch ginger
2 NOS green chili
A large handful coriander stems
A pinch salt
2 NOS Kashmiri red chili
20-25 NOS cashew
As needed hot water
Frying Paneer
300-350 Gram paneer
Final Cooking
1 Tablespoon oil
1/4 Tablespoon turmeric powder
1 Tablespoon Kashmiri red chili powder
1 Tablespoon coriander powder
As needed hot water
Salt to taste
Sugar a pinch
1 Cup green peas
As needed hot water
2 Tablespoon fresh cream
1 Tablespoon butter
A pinch garam masala
Roasted Kasuri methi powder a pinch
A handful fresh coriander (chopped)
Step:1
Heat oil in a kadhai or a saucepan , add all the whole spices and let them crackle . Add onions and saute until translucent
Step:2
Then add tomatoes , garlic , ginger , green chilies , coriander stems , salt , red chili , and cashew . Mix well and cook on high flame for 3-4 minutes . Add hot water , cover and cook until the tomatoes turn completely mushy
Step:3
Once cooked , allow the mixture to cool . Completely and blend into a smooth puree using water as needed . Cut paneer into large slabs and shallow fry them in a non-stick pan until lightly golden on both side . Then cut into smaller cubes for serving convenience
Step:4
Soak the fried paneer pieces in warm salted water to keep them soft until ready to use . Heat oil in a kadhai , make a paste by mixing turmeric , red chili , and coriander powder in a little water . Add this spice paste to the oil and cook briefly
Step:5
Add the prepared gravy , season with salt and sugar , and cook for 4-5 minutes on medium flame until the oil separates slightly . Add green peas , cover and cook on low flame until peas are soft . Adjust consistency with hot water if needed
Step:6
Once the peas are cooked , add soaked paneer cubes and gently stir . Add butter , fresh cream , garam masala , roasted kasuri powder , and fresh coriander . Mix well and simmer briefly
Step:7
Your rich and creamy Shahi Paneer Matar Paneer is ready , best served with tandoori roti , naan paratha , or jeera rice
FAQs
1. What makes this curry “Shahi” or royal?
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The “Shahi” title comes from the rich, creamy, and mildly sweet gravy made with a base of onions, nuts (like cashews or almonds), and dairy cream, yogurt, or malai
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It is characterized by the use of aromatic whole spices like cardamom and saffron, historically associated with Mughlai cuisine fit for royalty.
2. How do I get a smooth and creamy gravy without it splitting?
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Cool the Base: Let the cooked onion tomato nut mixture cool completely before blending into a smooth paste.
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Slow Cooking: After adding the paste, cook the gravy on a low to medium heat. Avoid boiling it vigorously after adding dairy like cream or yogurt.
3. Can I make this recipe without onions and garlic?
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Yes. For a Jain version, simply omit the onions and garlic.
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To compensate for the flavor, increase the quantity of nuts in the paste and use a pinch of hing asafoetida while tempering the spices.
4. My gravy tastes bitter. What went wrong?
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Burnt Spices Nuts If the nuts or spices are fried on too high a heat, they can burn and turn bitter. Always sauté on a low-medium flame.
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Overcooked Tomatoes: Cooking tomatoes for too long can sometimes develop a slight bitterness. Ensure you are using sweet, ripe tomatoes.
5. Can I prepare the Shahi gravy in advance?
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Absolutely. The nut and onion-based gravy can be made and stored in an airtight container in the refrigerator for 2-3 days or frozen for a month.
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Simply reheat the gravy, add fresh paneer and peas, and simmer until heated through before serving.
Video For Shahi Matar Paneer
