Shahi paneer masala is a rich, creamy delight where soft paneer cubes are gently simmered in a velvety gravy made with tomatoes, onions, and cashews. With a little love and patience, this royal-style dish comes together beautifully in about an hour.

Ingredients

For the gravy base

• 2 tbsp butter or oil
• 3–4 medium onions, roughly chopped
• 6–7 medium tomatoes, roughly chopped
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 7–8 cashews
• 6–7 almonds
• 2 sliced green chilies
• 1 tsp salt
• 1 tsp sugar (optional, for balancing tart tomatoes)
• Water as needed

For the final masala

• 3–4 tbsp butter
• 1 bay leaf
• 1 inch cinnamon stick
• 4–5 green cardamom pods
• 4–5 cloves
• 1 tbsp cumin seeds
• 1 tsp Kashmiri red chili powder
• 1 tsp coriander powder
• ¼ tsp turmeric powder
• 250–300 gm fresh paneer, cubed
• 2–3 tbsp fresh cream
• 1 tbsp kasoori methi (dried fenugreek leaves), crushed
• Salt to taste
• Chopped coriander leaves for garnish

Instructions

Prepare the gravy base

1. Heat a tablespoon of butter or oil in a pan over medium flame.
2. Add the chopped ginger and garlic and sauté until the raw aroma fades.
3. Add the roughly chopped onions and sauté for 2–3 minutes.
4. Add the chopped tomatoes and continue to sauté.
5. Mix in the cashews, almonds, and sliced green chilies.
6. Pour in enough water to cover the mixture and bring it to a boil.
7. Add a pinch of salt and the Kashmiri red chili powder, mixing well.
8. Cover the pan and simmer for 15–20 minutes, or until the tomatoes are soft.
9. Allow the mixture to cool completely.
10. Transfer the mixture to a blender and blend into a smooth, silky puree. Strain it for an extra smooth finish.

Prepare the masala and finish the dish

1. Melt the remaining butter in a pan over low heat.
2. Sauté the whole spices: bay leaf, cinnamon, cloves, cardamom, and cumin seeds for about a minute, until fragrant.
3. Add the coriander powder, Kashmiri red chili powder, and turmeric powder.
4. Pour the prepared tomato-onion puree into the pan and mix well with the spices.
5. Cook the gravy until it thickens and the butter begins to separate from the sides.
6. Add a little water to adjust the gravy to your desired consistency and simmer for a few minutes.
7. Add the cubed paneer and stir gently to avoid breaking the cubes.
8. Stir in the fresh cream and simmer for one minute on low flame.
9. Garnish with crushed kasoori methi and freshly chopped coriander leaves.

Suggestions

Serve your hot shahi paneer with naan, roti, or rice.