🇮🇳 India · Food
Shahi Paneer
By eatmundo · August 3, 2026
🇮🇳 INAI-generated imageA royal North Indian curry featuring soft paneer cubes in a rich, creamy, and mildly spiced cashew-tomato gravy.
Ingredients
check them off as you prepareHow to Make It
- 1
Blend 50g cashews with a little water until it forms a perfectly smooth paste.
- 2
In a large pan, melt 30g butter over medium heat and sauté 20g grated ginger until fragrant.
- 3
Pour in 300g tomato puree and cook for 10 minutes until the oil starts to separate from the sauce edges.
- 4
Add the cashew paste, 1 tsp salt, and 1 tsp garam masala, mixing thoroughly for 3 minutes.
- 5
Slowly pour in 50ml cream while stirring constantly to create a luscious, smooth texture.
- 6
Gently fold in 400g paneer cubes, ensuring they are well-coated with the rich sauce.
- 7
Cover and simmer on low heat for 5 minutes so the paneer absorbs the flavors perfectly.
- 8
Serve warm, perhaps garnished with a sprinkle of extra garam masala or fresh cilantro.
Frequently Asked Questions
What is Shahi Paneer?+
Shahi Paneer is a North Indian curry made with cubes of paneer cheese in a rich, creamy gravy of tomato, cashew nuts, ginger, and garam masala. It is commonly served as a main course alongside bread like naan or roti during festive meals and special occasions.
Should I fry the paneer first?+
It is optional; some prefer raw paneer for its softness, while others lightly pan-sear it for texture.
Can I use almond paste instead of cashew?+
Yes, it is a great substitute that provides a similar richness, though the color may be slightly lighter.
How do I make the gravy smoother?+
Pass the tomato and cashew sauce through a fine-mesh sieve before adding the paneer to achieve a restaurant-style silky texture.
Is this a very spicy dish?+
Shahi Paneer is traditionally mild and creamy, focusing on the balance of spices rather than heat.
🇮🇳 INAI-generated imageMundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
