Restaurant Style Shahi Paneer Recipe – A Creamy, Royal & Flavorful Delight

Shahi Paneer is a North Indian dish that is very popular in North India. The word “shahi” means royal, making this dish truly royal. Its gravy, spices, and square paneer pieces make it an even more delicious recipe.

Homemade Shahi Paneer is delicious, but the restaurant version is often quite rich and oily, which doubles the fun.

If you prefer, you can easily make this recipe at home, which will be just like the restaurant version. This article explains step-by-step how to make and serve Shahi Paneer. This is shahi paneer restaurant style shahi paneer recipe.

Characteristics of Restaurant-Style Shahi Paneer

A perfectly prepared Shahi Paneer has the following:

A silky-smooth gravy

Balanced with mild sweetness and mild spice

Deep color without excessive spiciness

Cashews and cream add a creamy finish, enhancing the flavor.

Blended thoroughly twice and cooked over low heat for a restaurant-style texture, resulting in a perfect texture.

Ingredients You Will Need

A. For the Gravy

2 medium onions (roughly chopped)

2 medium tomatoes (chopped)

12–15 cashews (soaked or boiled)

2 tbsp fresh cream

1 tbsp butter or ghee

1 tbsp ginger–garlic paste

1 green chilli (optional)

1 tbsp oil

1/4 cup curd (optional for richness)

B. Whole Spices

1 bay leaf

2 green cardamom pods

1 small cinnamon stick

2 cloves

C. Powdered Spices

1/2 tsp turmeric

1 tsp Kashmiri red chilli powder

1 tsp coriander powder

1/2 tsp garam masala

Pinch of saffron (optional)

D. For the Paneer

200–250 g fresh paneer

Warm water for soaking paneer cubes

Others

Salt to taste

Water as needed

How to Make Restaurant-Style Shahi Paneer

Step 1: Prepare the Cashew Base

First, boil the cashews for 10 minutes, or you can soak them in hot water.

After some time, grind them into a smooth paste.

This gives them a nice flavor and a creamy texture.

Step 2: Cook the Base Masala

Then, heat either oil or butter in a pan.

Add oil, cloves, cardamom, and cinnamon sticks; fry until fragrant.

Add onions and cook until soft and translucent.

Add chili peppers and ginger-garlic paste and fry for 1 to 2 minutes.

Add tomatoes and cook until soft.

Turn off the heat and let the mixture cool.

Now, grind the mixture into a smooth paste. A fine mixture produces a silky, restaurant-style gravy. This is shahi paneer restaurant style shahi paneer recipe.

Step 3: Prepare the Shahi Gravy

Then, add a spoonful of ghee to a pan and heat it again.

Then add the ground paste to it and cook on low flame.

Then add Kashmiri chili powder, turmeric, and coriander.

Then mix it well and cook until the gravy thickens and starts releasing oil.

Then add the cashew paste, which you have ground and kept aside, and mix again.

If the gravy is too thick, you can add a little water.

For a royal aroma, add a pinch of saffron soaked in hot milk.If you want to try another dish related to paneer, then you can try paneer tikka recipe without curd.

Then add yogurt (optional) and cook continuously on low flame so that the yogurt does not curdle.

For a royal aroma, add a pinch of saffron soaked in hot milk.

Step 4: Add the Paneer

After all this is done, cut the paneer into cubes or rectangles.

If you want softer paneer, soak the cubes in hot water for 5 minutes.

Then add these paneer cubes to the gravy you’ve prepared.

Cook on low heat for only 4-5 minutes—overcooking the paneer makes it difficult to chew, and the pieces may break.

Step 5: Finish the Dish

When the Shahi Paneer is ready, add fresh cream for creaminess.

Add the garam masala mixture and mix again.

Taste a little and adjust the salt, sweetness, and seasoning.

Your restaurant-style Shahi Paneer is ready to serve—rich, creamy, and full of royal flavor, just like the restaurant version. You’ll love it!

Tips for Perfect Restaurant-Style Shahi Paneer

Be sure to blend twice for a silky gravy. Restaurants always sift their spices or blend them twice.

If you don’t want Shahi Paneer to be too spicy, use Kashmiri chili powder.

Cashews + cream = great texture. Don’t skip both, as they are essential for a creamy texture.

Don’t cook the onions, otherwise their sweetness will fade. If you want sweetness in Shahi Paneer, fry the onions lightly.

And it’s best to use fresh paneer.

If you want to add any dairy products, cook them on low heat afterward to prevent them from curdling.

Add a pinch of sugar or honey to balance the acidity of the tomatoes. This is shahi paneer restaurant style shahi paneer recipe.

Variations You Can Try

1. Saffron-Rich Shahi Paneer

If you want a good aroma in Shahi Paneer, then for this you can add extra saffron milk to it.

2. No-Onion, No-Garlic Shahi Paneer

This is perfect for fasting or festivals; replace onions with cashews.

3. Nut-Free Shahi Paneer

Use melon seeds instead of cashews.

4. Vegan Shahi Paneer

Use tofu, coconut cream and nut paste.

5. Low-Fat Shahi Paneer

Replace cream with milk; reduce butter.

Serving Suggestions

Shahi Paneer pairs wonderfully with:

Butter naan

Garlic naan

Lachha paratha

Tandoori roti

Jeera rice

Veg pulao

Kashmiri rice

Add salad, pickles or raita for a complete meal.

Storage Tips

If you have leftover Shahi Paneer, you can store it in an airtight container in the refrigerator for 1 to 2 days.

And when you want to eat it again, add a little water or milk to it.

Do not freeze—the cream and cashew gravy may separate.

Always use fresh paneer when reheating for the best texture. It also tastes better. This is shahi paneer restaurant style shahi paneer recipe.

Approximate Nutritional Information (Per Serving)

Nutrient	Amount
Calories	260–320 kcal
Protein	7–10 g
Carbohydrates	14–18 g
Fat	18–20 g
Fiber	1–2 g
Calcium	High (due to paneer)

Values depend on cream and paneer quantity.