Shahi Paneer Recipe Restaurant Style

Prep Time: 15 minutes  |  Cook Time: 30 minutes  |  Total Time: 45 minutes  |  Serves: 4

Make authentic restaurant-style shahi paneer at home using Anagh Shahi Paneer Masala. This recipe gives you a rich cashew-based Mughlai gravy, soft paneer, and royal flavor — ready in just 45 minutes.

Ingredients

For the Gravy Base

• 2 medium onions (roughly chopped)
• 2 medium tomatoes (roughly chopped)
• 12 to 15 cashew nuts (soaked in warm water for 15 minutes)
• 1 tbsp ginger garlic paste
• 2 tbsp butter
• 1 tbsp oil

For Spices

• 2 tbsp Anagh Shahi Paneer Masala
• 1 tsp Kashmiri red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp cardamom powder
• 1 tsp kasuri methi (crushed)
• Salt to taste

For Finishing

• 250g paneer (cubed)
• 3 tbsp fresh cream
• Few saffron strands soaked in 2 tbsp warm milk
• Fresh coriander for garnish

Step-by-Step Shahi Paneer Recipe

1. Soak Cashews: Soak cashew nuts in hot water for 15 minutes. Blend with 3 tbsp water into a completely smooth paste. Keep aside.
2. Cook Base: Heat 1 tbsp oil in a pan. Add onions, cook until translucent — 5 minutes. Add ginger garlic paste, cook 2 minutes. Add tomatoes, cook until fully soft — 5 minutes. Cool completely, then blend to a smooth puree.
3. Cook Gravy: Heat butter in a heavy pan. Add the blended puree. Cook on medium heat for 5 to 7 minutes, stirring occasionally, until butter visibly separates from the sides.
4. Add Spices: Lower flame. Add turmeric, Kashmiri red chili powder, salt, and Anagh Shahi Paneer Masala. Stir well and cook for 2 minutes. Masala should coat the gravy evenly.
5. Add Cashew Paste: Add cashew paste, mix well. Cook on low flame for 3 to 4 minutes. Add half cup water to adjust thickness.
6. Add Paneer: Add paneer cubes gently. Stir once to coat. Simmer for exactly 2 minutes — no more, or paneer gets chewy.
7. Royal Finish: Add fresh cream, saffron milk, crushed kasuri methi, and cardamom powder. Stir gently and turn off flame immediately. Do not boil after adding cream.
8. Serve: Garnish with coriander and a cream drizzle. Serve hot with garlic naan, tandoori roti, or jeera rice.

Pro Tips for Restaurant-Style Shahi Paneer

• Soak paneer in warm water for 10 minutes before adding — keeps it soft
• Blend cashew paste completely smooth — any graininess shows in gravy
• Butter separating from gravy = masala is properly cooked — never skip this sign
• Cardamom and cream always go in last — lose aroma if overcooked
• Do not boil after adding cream — gravy will split
• Add kasuri methi by crushing between your palms — releases full aroma

Why Anagh Shahi Paneer Masala Makes the Difference

• Stone-ground small-batch blend — not mass produced
• Balanced for Mughlai flavor — mild sweetness with depth
• No preservatives, no artificial color, no fillers
• Works perfectly with cashew-based gravies

Love vegetarian recipes? Also try our Dhaba Style Aloo Matar Recipe and Dal Makhani Recipe using Anagh Masale products.