Punjabi Shahi Paneer (Restaurant Style)

5 from 5 votes

Punjabi Shahi Paneer (Restaurant Style)

Bring the creamy, rich taste of restaurant-style Punjabi shahi paneer, home! Tender paneer cubes in a perfectly spiced creamy tomato and cashew sauce make for a delicious weeknight dinner or a treat for a special occasion. All you need is 30 minutes and a few straightforward steps.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Indian

Keyword: Paneer recipe, Restaurant style shahi paneer, Shahi paneer, Shahi paneer at home

Servings: Servings

Calories: 396kcal

Author: Sunena

Equipment

Ingredients

12 oz Paneer cut into triangles, or your desired shape
½ Yellow onion diced
1 tablespoon Ginger & garlic paste
¼ cup Cashew nuts unsalted
1 Cinnamon stick
2 teaspoon Garam masala
2 teaspoon Kashmiri Chilli Powder
1 teaspoon Red chilli flakes
1 cup Tomato passata
1 cup Water
1 tablespoon Sugar
1 ½ teaspoon Kosher salt or to taste
¼ cup Heavy cream

Instructions

Heat a large skillet over medium heat. Add one tablespoon of oil, and the onions and ginger-garlic paste.
½ Yellow onion, 1 tablespoon Ginger & garlic paste
Once the onions are translucent, add the cashews and let them toast lightly until golden brown. Add in the spices and cinnamon stick to the skillet and combine with the onions and cashews.
¼ cup Cashew nuts, 1 Cinnamon stick, 2 teaspoon Garam masala, 2 teaspoon Kashmiri Chilli Powder, 1 teaspoon Red chilli flakes
Add the tomato passata to the mixture once the spices are fragrant and toasted after 2-3 minutes. Cook through for another 2-3 minutes.
1 cup Tomato passata
Remove the cinnamon stick from the skillet and let the tomato mixture cool slightly. Transfer the cooled sauce to a blender with water. Blend until all the ingredients are smooth and the cashews have broken down with no visible chunks.
1 cup Water
Transfer the sauce back to the skillet over medium heat, and season with sugar and salt. Add the heavy whipping cream, and combine.
1 tablespoon Sugar, ¼ cup Heavy cream
Add the paneer to the pan, and heat for 2-3 minutes until the paneer is warmed through.

Notes

To avoid your paneer from crumbling, try not to cut the paneer into thin slices. You want the paneer to be sturdy enough that it does not crumble as it cooks. Alternatively, for some extra texture you can lightly fry the paneer!

Nutrition