Restaurant Style Shahi Paneer

5 from 5 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

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 Anand

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
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

Instructions

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

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