Ingredients

• 250 g paneer, cut into cubes
• 3 tbsp butter or ghee

• 2 onions, roughly chopped
• 3 tomatoes, chopped
• 12–15 cashews, soaked
• 2 tbsp ginger-garlic paste
• 2 green cardamom
• 1 small bay leaf

• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 cup fresh cream
• Salt to taste

Instructions

1. Ingedients: Follow the Ingredients list
2. Prepare the Gravy Base: Heat butter in a pan, add cardamom and bay leaf. Add onions and sauté until soft. Add ginger-garlic paste and tomatoes, cook until mushy.
3. Blend Smooth: Cool the mixture slightly and blend with soaked cashews into a smooth paste.
4. Cook the Gravy: Return the paste to the pan and cook on low heat until the gravy thickens and releases fat.
5. Add Spices & Cream: Add chilli powder, turmeric, coriander powder, salt, and cream. Mix gently.
6. Add Paneer: Add paneer cubes and simmer for 5–7 minutes on low heat.
7. Finish: Sprinkle garam masala, give a gentle stir, and switch off the flame.
8. Serve: Serve with Naan,rice or lachha paratha

Why You’ll Love This Recipe

• Rich, creamy, and mildly spiced
• Perfect vegetarian party dish
• Restaurant-style taste at home
• Pairs well with Indian breads and rice
• Kid-friendly flavour profile

Common Mistakes

• Overcooking paneer
• Adding cream on high heat
• Skipping cashews
• Using too much chilli

Variations

Restaurant Style: Add a little khoya for extra richness.
No Onion: Skip onions and increase cashews.
Vegan: Use tofu and coconut cream.

Personal Note

Shahi Paneer is my go-to recipe when guests arrive unexpectedly. It looks grand, tastes indulgent, and comes together easily—proof that vegetarian food can feel truly royal.