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Shahi paneer plated with rice and naan
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5 from 4 votes

Restaurant Style Shahi Paneer

This restaurant style shahi paneer is a delicious way to introduce more vegetarian meals into your weekly rotation. With a few easy shortcuts, this shahi paneer recipe comes together in 30 minutes. This recipe is short on time, but not short on flavour!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 4 Servings
Calories: 396kcal
Author: Sunena Anand


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


  • Saute onions and garlic: Saute the onions and ginger/garlic paste in a large skillet in a tablespoon of olive oil, over medium-high heat for 2 minutes.
    ½ Yellow onion, 1 tablespoon Ginger & garlic paste
  • Add aromatics: Once the onions are translucent, add the cashews and let them lightly toast. 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 red pepper, 1 teaspoon Red chilli flakes
  • Make the sauce: Once the spices are fragrant and toasted (this should take approximately 2-3 minutes), add in the tomato passata. Cook through for another 2-3 minutes.
    1 cup Tomato passata
  • Blend: Remove the cinnamon stick, and transfer the sauce to a blender with water. Blend until all the ingredients are smooth.
    1 cup Water
  • Finish the sauce: Transfer the sauce back to the skillet over medium heat, and add sugar and salt. Add the heavy whipping cream, and combine.
    1 tablespoon Sugar, ¼ cup Heavy cream
  • Add paneer: Add the paneer to the pan, and heat for 2-3 minutes.
    12 oz Paneer


  • 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!


Calories: 396kcal | Carbohydrates: 16g | Protein: 15g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 77mg | Sodium: 51mg | Potassium: 396mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1241IU | Vitamin C: 8mg | Calcium: 449mg | Iron: 2mg