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You are here: Home / Gravy Vegetarian Side Dishes / Shahi Paneer Recipe | Shahi Paneer | How to Make Shahi Paneer

Shahi Paneer Recipe | Shahi Paneer | How to Make Shahi Paneer

November 23, 2015 44 Comments

Update: Since I posted this Shahi Paneer recipe which I tried a few years back, I have perfected my skills at making the dish so a better recipe to try would be the Restaurant-Style Paneer Butter Masala.

I first made this paneer dish for TH who was not really TH back then but just this guy that I was remotely intersested in and wanted to get to know better. He loves paneer and I wanted to try a special paneer recipe and zeroed in on Shahi Paneer because it sounded fancy. I think this is the first paneer recipe I ever tried (on my own, anyway) and it came out pretty well, so much so that he said “it’s nice” a compliment that’s hard to get out of TH’s mouth.

Although a lot contend that the recipe for Paneer Butter Masala and Shahi Paneer is the same, I have seen different variations all over. No matter what you decide to call it, it’s still a great recipe and once you must try if you are a paneer lover.

Over to the recipe now!

I always dream of making an entire thali for Regional Cuisine of India (RCI). Managed somewhere close for Oriyan Cuisine but sadly failed this month. The best I could do last weekend was this typical Bihari dish – Shahi Paneer. I am a paneer lover and like it in almost any dish. This is my first attempt at Bihari Cuisine and I must say I am a fan now.

Shahi Paneer Recipe

Ingredients for Shahi Paneer:
Paneer – 200gm, defrosted and cubed
Onions – 3 medium
Tomatoes – 2 large
Capsicum – 1 small
Ginger garlic paste – 1 tbsp
Garam masala – 2 tsp
Coriander powder – 1/2 tsp
Cashew nuts – 10
Oil – 2 tbsp
Salt – to taste

How to make Shahi Paneer:

1. Fry cubed paneer lightly in little oil and keep aside.

2. Saute onions in oil till golden brown. Add masala, ginger-garlic paste and coriander powder and fry for 2 mins.

3. Add cashew nuts and chopped tomatoes and fry for another minute. Remove from fire, let it cool and grind with very little water.

4. Heat the kadai, add this ground mixture and bring to boil. Slowly tip in the paneer pieces and cubed capsicum. Let it boil for another minute and remove from fire.

5. Garnish with coriander leaves and serve hot with parathas or phulkas.

This is the first time my gravy came out as thick as I like it. Adding cashewnuts was the best way I could think of. Is there any other healthier, less expensive method to make gravies thick? Please do share your thoughts if you have any.

Shahi Paneer is a Bihari recipe whereas Paneer Butter Masala is considered to be a Punjabi recipe so that can also be seen as a difference between Paneer Butter Masala and Shahi Paneer.

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By nags Filed Under: Gravy Vegetarian Side Dishes, Paneer Recipes, Punjabi Recipes, Uncategorized

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Comments

  1. vacha

    March 15, 2013 at 2:31 am

    If you add cornflour previously mixed in cold water, it makes the gravy thicker.

    Reply
  2. Anonymous

    September 15, 2012 at 2:45 am

    gud..bt i hdn't ever hd capsicum in shahi paneer n its nt a bihari dish,,it's from muglai cuisine

    Reply
  3. Umm

    March 1, 2011 at 10:04 am

    Hi Nags…….

    Thanks. The only issue I guess would be the picture. Never done Food Photography before. I think I’ll give it a try with my Sony Cybershot. Hope it will turn out fine. For sure am not expecting it to look great like the pics you click. If you don’t mind, can you give me few tips?

    Reply
  4. Nags

    March 1, 2011 at 10:05 am

    click on the link that says "food photography" on top of this page. you will get all the tips you need 🙂

    Reply
  5. Nags

    March 1, 2011 at 1:16 am

    Umm, I would love to host your chicken recipes on my other site http://therecipediary.com. Just click on the submit recipes button on the top right and you can enter the recipe yourself. You also need to upload a picture. Let me know if you face any issues.

    Reply
  6. Umm

    February 28, 2011 at 1:15 pm

    Hi Nags…… Was busy in the past 2 months flat hunting, shifting residence and settling down and when I finally got my net connection, was glad to see ‘blogful’ of recipes…. Tried Shahi Paneer and turned out pretty fine. But I must say that ‘nothing can beat your restaurant style Paneer Butter Masala’. We all love it. Really yummmmmm…….. Noticed that you don’t have many chicken dishes. Guess you are more of a veggie. Anyways, I have couple of delicious chicken recipes that I would like to share with all who visits your blog. If you would tell me how to go about it, I’ll be glad to. Or just tell me if I can mail it to your inbox. Hope to see more lip smacking recipes in the future! 🙂

    Reply
  7. RAKS KITCHEN

    April 1, 2010 at 1:58 pm

    I like your template very much…looks so cute:)
    Love this recipe..looks yummy..:))

    Reply
  8. Latha Narasimhan

    April 1, 2010 at 1:58 pm

    Oh my! What a pretty look! Love the new look dear! 🙂 It really shows your character, bubbly lively young girl! 🙂

    Reply
  9. radha

    October 22, 2009 at 4:56 pm

    I made the shahi paneer. Very tasty. And it is on my blog. Thanks.

    Reply
  10. Janani

    March 18, 2009 at 7:46 pm

    Hi, you can use onion paste, tomato paste as well as poppy seeds(more say 1tbsp) + cashewnut paste(less say 5) soaked in water grind and add to any gravy, it tastes delicious.

    Reply
  11. ANJALI J.

    March 18, 2008 at 1:01 pm

    looks delicious

    Reply
  12. Shella

    December 6, 2007 at 6:58 pm

    Love your new look too, n need I say that the paneer looks yummylicious!!!

    Reply
  13. Namratha

    November 26, 2007 at 4:01 pm

    Hey Nags, blog looks pretty in pink and all the other colours 🙂 Nice dish!

    Reply
  14. Seena

    November 25, 2007 at 4:07 pm

    Very nice dish!
    New template looks attractive!

    Reply
  15. Linda

    November 23, 2007 at 6:22 pm

    Hi Nags, shahi paneer looks mouthwatering, so rich! 🙂

    Reply
  16. Latha Narasimhan

    November 23, 2007 at 3:06 pm

    Oh my! What a pretty look! Love the new look dear! 🙂 It really shows your character, bubbly lively young girl! 🙂

    Reply
  17. Anonymous

    November 23, 2007 at 6:21 am

    Hi nags –

    I liked your previous blog template, though it was all white and simple, it was classy and minimalistic.

    This template is good, but probably best fit for a teenager’s online scrap book. Unless you read whats on your blog, the template does not give you a food blog ‘feel’.

    Why dont you try Lemonade designs? She can whip up something nice and relevant!

    cheers,
    Natasha

    Reply
  18. Rachel

    November 23, 2007 at 5:06 am

    The floral patterns look very nice and colourful..how did you add them???
    creamy looking dish!

    Reply
  19. RAKS KITCHEN

    November 23, 2007 at 12:08 pm

    I like your template very much…looks so cute:)
    Love this recipe..looks yummy..:))

    Reply
  20. Sig

    November 23, 2007 at 3:27 am

    oh yummy, that looks so rich and creamy, love cashewnut based gravies…
    New look is very refreshing, a sudden burst of spring everywhere 🙂

    Reply
  21. Jeena

    November 22, 2007 at 4:28 pm

    Hey Nags your blogs new look is beautiful. 🙂 Great recipe it looks wonderful I love all the ingredients, yum. 🙂

    Reply
  22. Pravs

    November 22, 2007 at 4:01 pm

    Like the new flowery look..very pleasing 🙂 Nice paneer recipe.

    Reply
  23. Srivalli

    November 22, 2007 at 7:17 am

    Nags the template looks great…and the dish so yummy…will have to try it as the it has so simple ings…thanks

    Reply
  24. Raaga

    November 22, 2007 at 7:16 am

    looks yummy

    Reply
  25. TBC

    November 22, 2007 at 3:17 am

    What a gorgeous color the dish has, Nags! It looks so rich and creamy too.
    Y did u change the look? I liked the old one better.

    Reply
  26. Dhruv

    November 22, 2007 at 7:01 am

    Nice and simple recipe.. Other gravy thickeners I use are gram flour (besan) and corn flour dissolved in a little cold water.

    However one of my favorite gravy/sauce thickeners is made with equal quantities of refined flour (maida) and butter well mixed and rolled into little pellets. Add these to a simmering gravy and stir gently. The heat cooks the flour instantly and the butter imparts a rich flavour to the dish. Keep the pellets small.

    Happy cooking!

    Reply
  27. Ramya's Mane Adige

    November 21, 2007 at 10:04 pm

    Yummy!!!! The color looks so very good!!! Thanx for the recipe…

    Reply
  28. Rajitha

    November 21, 2007 at 9:26 pm

    ooh..yummy! nags it looks great…and love the new look of ur blog.really young and fresh like you 🙂

    Reply
  29. bee

    November 21, 2007 at 6:45 pm

    less expensive? peanuts. but i’d stick with cashews for the subtler flavour. coconut milk powder works too, but it’s not bihari.

    Reply
  30. sagari

    November 21, 2007 at 6:19 pm

    looks delecious nags so rich gravy yummyyyy

    Reply
  31. SteamyKitchen

    November 21, 2007 at 5:45 pm

    love the template! Its so happy!

    Reply
  32. Rina

    November 21, 2007 at 5:19 pm

    Hey nags, Did you send any entry for Think spice – ginger (Sunitha’ s Event)and Grindless gravies(By Sra). If not you can send this one. So that will be three in one shot.

    Reply
  33. Rina

    November 21, 2007 at 5:17 pm

    Always heard about shahi paneer, never tried it. look yummy.

    Reply
  34. Asha

    November 21, 2007 at 5:06 pm

    We don’t have flowers but we have gorgeous color! Check my post today. Few more weeks, all those leaves will be off.
    Love the Paneer dish and great color and great entry too!:))

    Reply
  35. Kribha

    November 21, 2007 at 4:57 pm

    I’m a paneer lover too and this dish is absolutely fabulous. Love that mellow color a lot. I have tried this dish once but that recipe called for grating the paneer. It tasted good but I’ll try yours next time as it involves less work. Very nice recipe. Thanks for sharing it.

    Reply
  36. Richa

    November 21, 2007 at 4:55 pm

    hey nags, how hv u been cutie?
    hmmm, it’s all colorful cheerful here!
    panner looks creamy, love it anytime, everytime 🙂

    Reply
  37. Siri

    November 21, 2007 at 4:53 pm

    ‘Flowers everywhere!’..:) and Shahi Paneer loooks so creamy and yummy..:)

    -Siri

    Reply
  38. Bharathy

    November 21, 2007 at 3:30 pm

    Lovely and majestic sidedish!!

    Reply
  39. Sia

    November 21, 2007 at 1:58 pm

    all the trees here look naked w/o any leaves, forget abt flowers. ur new blog template surely added few colours nags 🙂
    u can use peanuts in place of cashews to thicken the gravy. or as aparna suggested use rice flour or besan. addition of cream also thickens the gravy.

    Reply
  40. Happy cook

    November 21, 2007 at 1:22 pm

    Paneer dish looks so creamy and delicious. Now i need few chapatis and i can start eating them.

    Reply
  41. Lissie

    November 21, 2007 at 12:47 pm

    nags, the shahi paneer looks so yummy! love to have it with nan…

    Reply
  42. aparna

    November 21, 2007 at 12:38 pm

    Interesting blog look.
    You could add a boiled and well mashed potato to thicken the gravy.
    Other thickeners are rice flour or chickpea flour(besan)dissolved in water and added before the final boil. You need very small amounts, though!!

    Reply
  43. Purnima

    November 21, 2007 at 11:53 am

    Nags..liked the floral appearance of your blog..first time here..nice dish with Paneer!

    Reply
  44. Padmaja

    November 21, 2007 at 1:47 pm

    Nice n simple recipe!! hey your new look is wonderful!!

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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