Shahi Paneer Masala Recipe

How to Make Authentic Shahi Paneer Masala | Easy North Indian Royal Paneer Recipe

Shahi Paneer Masala is one of the most loved North Indian paneer dishes. Known for its rich, creamy, mildly sweet and aromatic gravy, this royal dish originated from the Mughlai kitchens where food was cooked with nuts, cream and fragrant spices.

The word “Shahi” means royal, and this recipe truly lives up to its name. Soft cubes of paneer are cooked in a luxurious gravy made with tomatoes, cashews, cream, butter, and aromatic spices. It is commonly served in restaurants with naan, butter roti, paratha or jeera rice.

The best part? You can easily recreate this restaurant-style Shahi Paneer Masala at home in under 30 minutes.

In this article, you will learn the authentic step-by-step method, cooking tips, ingredients, and serving suggestions to make the perfect creamy paneer curry.

Rich and creamy Mughlai style gravy
Perfect for lunch, dinner or special occasions
Easy restaurant-style recipe at home
Ready in about 30 minutes
Pairs perfectly with naan, roti or rice

Main Ingredients

• 250 grams paneer (cut into cubes)

• 2 medium tomatoes (roughly chopped)

• 1 medium onion (chopped)

• 10–12 cashews

• 2 tablespoons butter or oil

• ½ cup fresh cream

• 1 teaspoon ginger garlic paste

Whole Spices

• 1 bay leaf

• 2 green cardamoms

• 1 small cinnamon stick

Powder Spices

• 1 teaspoon red chili powder

• ½ teaspoon turmeric powder

• 1 teaspoon coriander powder

• ½ teaspoon garam masala

• Salt to taste

Other Ingredients

• 1 teaspoon sugar (optional for mild sweetness)

• ½ cup water

• 1 tablespoon fresh coriander leaves (for garnish)

Step 1: Prepare the Cashew Tomato Paste

Add chopped tomatoes, onion and cashews to a pan with a little water. Cook for about 5–7 minutes until soft.

Let it cool slightly, then blend it into a smooth creamy paste.

Step 2: Cook the Base Gravy

Heat butter or oil in a pan.

Add:

• bay leaf

• cardamom

• cinnamon stick

Sauté for 30 seconds until aromatic.

Add ginger garlic paste and cook for another minute.

Step 3: Add the Masala Paste

Pour the prepared tomato-cashew paste into the pan.

Cook on medium heat for 6–8 minutes, stirring occasionally until the gravy thickens and oil begins to separate.

Step 4: Add Spices

Now add:

• red chili powder

• turmeric

• coriander powder

• salt

Mix well and cook for 2 minutes.

Step 5: Add Paneer and Cream

Add paneer cubes and mix gently so they don't break.

Pour in ½ cup water and simmer for 3–4 minutes.

Add fresh cream and garam masala, mix well and cook for another 2 minutes.

Step 6: Garnish and Serve

Turn off the heat and garnish with fresh coriander leaves and a drizzle of cream.

Your rich and creamy Shahi Paneer Masala is ready to serve.

Use fresh soft paneer for the best texture.
Add soaked cashews to make the gravy richer.
Use butter + cream for authentic restaurant flavor.
Do not overcook paneer, it may become rubbery.
For extra richness, add a pinch of kasuri methi.

This delicious curry pairs well with:

• Butter naan

• Tandoori roti

• Jeera rice

• Plain basmati rice

• Laccha paratha

It is also a popular dish for festivals, dinner parties and special occasions.

If you have leftovers:

• Store in an airtight container in the refrigerator for up to 2 days.

• Reheat gently on the stove and add a little milk or water if the gravy becomes thick.

Shahi Paneer Masala is a classic Indian dish that brings together rich flavors, creamy texture and royal Mughlai influence. With simple ingredients and the right technique, you can easily make restaurant-style Shahi Paneer at home.

Whether you are preparing a weekend dinner, festive meal, or special family gathering, this paneer curry is guaranteed to impress everyone at the table.