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Allergens Free Labels
This recipe is naturally vegetarian and is free from: This dish is a vegetarian gem from Mughlai cuisine that usually contains onions and garlic. However, I avoid eating onions and garlic on festival and religious days. Therefore, I have created an allium-free version of all my favorite dishes such as vegetable pulao and aloo matar. I came up with this shahi paneer recipe on one of those days. It is so delicious and flavorful that I make it all the time, whether it is a festival or not! Do you make dishes that are free from alliums? Do let me know in the comments below. I would love to hear from you. -Padma
gluten grains soy alliums
Why you will love this recipe
This dish is easy to make and with my time saving method it comes together in under 45 minutes.
It is super delicious and luxurious - perfect way to celebrate a special occasion.
This dish is perfect for you if you are intolerant to onions and garlic.
If you are a fan of Indian food, then this recipe is a great way to impress your guests.
Your fussy eater will love it as the sauce is smooth and has no lumpy bits.
The consistency and texture of the curry is perfect for scooping up with a piece of bread or poured on rice.
It is a great make-ahead dish that keeps in the fridge for 3-4 days - it tastes even better the next day! See instructions below on how to store and reheat.
You can use up the leftovers in many creative ways. See the section below for suggestions.
What is Shahi Paneer?
Shahi Paneer is a popular Indian dish that comes from the Mughlai cuisine of North India. The word “shahi” means “royal” in Hindi, and the dish dates back to the Mughal Empire, which ruled India from the 16th to the 19th century. This dish celebrates flavors, as it combines tender paneer (Indian cottage cheese) cubes with a creamy and flavorful sauce. What are the ingredients of Shahi Paneer? The main ingredient of the dish is paneer - cut into cubes or triangles. The sauce usually has tomatoes, cream, cashews, onions, garlic, and various spices. Some versions are white in color, without tomatoes, and have more nuts and saffron. Some other versions have yogurt in it which gives the gravy a slightly sour taste. Shahi Paneer has an indulgent texture and is often topped with nuts and fresh herbs, adding an extra layer of sophistication to its presentation.
Recipe overview
Flavor: This Mughlai shahi paneer is rich, creamy, and has mildly sweet notes that harmoniously blend together. The ginger adds pungency to balance the lack of garlic and onions. The nuts, seeds, and cream give the gravy a luxurious creaminess and the whole spices such as cardamom (black and green), cinnamon, and cloves bring warmth and depth to the flavor profile. The paneer remains tender and absorbs the flavors of the sauce. Texture: A good shahi paneer recipe has a silky smooth and rich gravy. The paneer cubes stay soft and the luxurious creamy sauce coats them, creating a beautiful contrast and a pleasant play of textures in every bite. Ease: This recipe was created for royalty, so it traditionally involves quite a few steps to bring out the flavor and the richness. For example, you have to soak and grind the nuts and seeds to a paste. You also have to make a paste of onions and garlic. Then, you have to pass the gravy through a fine sieve to ensure a smooth and glossy texture. However, in this version of the recipe, I have used many time-saving techniques that give the dish the same lusciousness that it is famous for. This way, you can save a lot of time (and washing up!).
Ingredients for Shahi Paneer
You might think this is a lot of ingredients, but trust me it is worth it! Moreover, you may already have all or most of these spices if you cook Indian food regularly. See the recipe card for quantities. If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you. Cream: I have used light (single cream). You can use heavy (double) cream if you like a richer taste. Ghee: No butter please. Butter is for paneer butter masala. Shahi paneer is made with ghee. Tomatoes: Use a variety that is not too tangy. Chili peppers: Use red or green. This dish is not overly spicy and so use mild ones. Whole spices: These are the ones that are used in garam masala. They add a gentle warmth and aroma to the dish. Nuts and seeds: Melon seeds and cashews are used for their rich creamy taste. Sultanas: Also known as golden raisins or sultana raisins, add a sweet note to the dish. Kasuri methi (dried fenugreek leaves) are available in most Indian and online stores. Red chili powder (not in the picture) and is totally optional. I use a mild, brightly colored variety just to add a lovely reddish hue to the gravy.
Instructions
That’s it! Delicious shahi paneer is ready for you to devour! Serve it as a main with a bread or rice dish of your choice. Also, see the video below. Step 1: Measure all the ingredients and start with some prep work:
Cut the paneer into bite size cubes and soak them in warm water for 10 minutes or until needed. Chop the tomatoes, chili peppers, ginger, and cilantro stems.
Step 2: Make the shahi sauce / gravy In a pan, melt ghee on medium-high heat. Next, add the whole spices and fry them for 1-2 minutes. Add the chopped tomatoes, chili peppers, cilantro stems, ginger, sultanas, cashew nuts, melon seeds, coriander powder, and salt and stir them well. Cover the pan and cook the mixture for 10 minutes or until the tomatoes turn mushy and soft. Traditionally, you would soak the nuts and the seeds in water and make them into a paste. Then, you would add the paste to the cooking mixture. Moreover, if you were using onions and garlic, you would boil them separately and make them into a paste. Remove the big cardamom, bay leaf, and cinnamon stick. Then, transfer it to a blender jar and let it cool for a few minutes. Add water and 1 cube of the paneer and blend it to a smooth sauce. Keep aside. Traditionally, you would pass the sauce through a fine sieve to make sure that it has no lumps or chewy bits. However, I skip this step and use a high speed blender instead. I grind the mixture for a few extra rounds to get a smooth gravy. Step 3: Bring the dish together Wash the pan and put it back on medium-low heat. Then, add ghee, turmeric and red chili powder (if using) and fry for a few seconds. This combination of turmeric and chili powder is what gives this shahi paneer recipe its lovely yellow-orange color 😊. Add the sauce and water. On low heat, bring the sauce to a boil. Add the paneer cubes. Mix and cook for 4-5 minutes. To finish off, add the garam masala, kasuri methi, and cream. Mix and cook for a minute or two. Take off from the heat and garnish with (and this is totally optional) with slivers of ginger, more cream, and chopped cilantro. See section below for serving suggestions and how to use leftovers.
Notes and Tips for success
This dish depends on the textures and the right balance of spices to blend harmoniously. I have made this dish several times and taken many notes. I am happy to share with you what I have learnt to make this dish perfectly every time.
Ghee or butter?: This dish uses ghee, not butter, as the traditional ingredient. Paneer butter masala, on the other hand, is made with butter. Cream: I have used light (single) cream. Heavy (double) cream will work well too, although it will make the sauce richer. Tomatoes: Use a variety that is not too tangy. Remember to add paneer when making the gravy - this adds extra creaminess to the dish. Use a high speed blender for smooth grinding. Paneer: Make sure it is fresh. Paneer that is not fresh will have a tangy taste to it which will ruin the taste of the dish. Remember to soak the paneer in warm water for at least 10 minutes - this will ensure that they are soft. Remember to remove the black cardamom, bay leaf, and cinnamon stick before you grind the gravy. Do not cook the dish for too long after adding the paneer. Cooking it for too long will make the paneer rubbery. You can cut the paneer into cubes or in triangles.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Storage, Leftovers, and Serving Suggestions
Refrigeration: Shahi paneer is a great make-ahead dish that tastes even better the next day! You can store it in an airtight container in the refrigerator for 3 to 4 days. Make sure to let it cool down to room temperature before storing it in the fridge. Freezing: If you’d like to store it for a longer period, you can freeze it. However, keep in mind that freezing might affect the texture of both the sauce and paneer. I recommend that you save the sauce only and add paneer, cream, and the garnishes when you want to serve it. To freeze, place the sauce in an airtight container or freezer-safe bag, leaving some space for expansion, for up to 2 months. If you do love making your sauces ahead and freezing them, then I suggest you make this vegan tikka masala as well. It lasts in the freezer for upto 3 months! Thawing and reheating: When you’re ready to use it, thaw the sauce in the refrigerator overnight. Reheat it gently on the stovetop or in the microwave, stirring occasionally to avoid scorching. Add the cream, garam masala, kasuri methi, and the paneer cubes and cook on low heat for 3-4 minutes. Serving suggestions: This classic Indian dish has enough spice and sauce in it to taste great with roti or rice. Here are some meal suggestions:
Make a gluten free, allium free meal by serving it with plain rice or some jeera rice and sautéed okra. If you want to have a gluten free meal and want bread instead of rice, then pair it with grain free, gluten free naan and refreshing cucumber raita. The sweet notes of this dish work beautifully with the spiciness of bullet naan (not allium free).
How to use up leftovers? There are so many creative ways to enjoy this shahi paneer recipe!
This flavorsome sauce can be the base for your lasagna or just tossed in some cooked macaroni (or any other pasta) and make a one-pot spicy pasta dish. If you like to eat meat, feel free to add some cooked meat to it. My meat eating friends say that chicken works very well with it. Toss in some leftover cooked rice and make a one-pot curry rice.
If you have made this creamy shahi paneer recipe, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma
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Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
