Shahi Paneer – Royal Delight by Chef Michael

Ingredients

• 2 Tbsp Vegetable Oil (neutral oil for sautéing)
• 40 g Unsalted Butter (cut into cubes)
• 2 pcs Green Cardamom Pods (slightly crushed)
• 1 inch Cinnamon Stick (broken into pieces)
• 2 pcs Bay Leaf (dried)
• 3 pcs Cloves (whole)
• 2 medium Tomatoes (chopped)
• 1 large Onion (finely chopped)
• 4 pcs Garlic Cloves (minced)
• 4 slices Ginger (about 1 inch, minced)
• 1 pcs Green Chili (slit lengthwise)
• 12 pcs Cashews (soaked in hot water for 20‑30 min)
• 10 pcs Almonds (soaked in hot water for 20‑30 min (referred to as ‘magaj’))
• to taste Salt
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• ½ tsp Garam Masala
• 1 tsp Sugar (optional, for slight sweetness)
• 2 Tbsp Fresh Cream (for richness and color)
• 1 tsp Kasuri Methi (crushed between palms)
• 200 g Paneer (cut into 1‑inch cubes; can be lightly fried)

Instructions

1. Soak Nuts

   Place cashews and almonds in a bowl, cover with hot water and let soak for 20‑30 minutes until soft.

   Time: PT30M

2. Make Tomato Puree

   Heat 1 tsp oil in a small pan, add the two cardamom pods, then add the chopped tomatoes. Cook on medium heat, stirring, until the tomatoes break down (about 5 minutes). Add a splash of hot water, bring to a gentle boil, then blend to a smooth puree.

   Time: PT10M

   Temperature: Medium heat

3. Prepare Nut‑Onion Paste

   In another pan, heat 1 tsp oil, add the cinnamon stick, bay leaves, and cloves; sauté for 30 seconds. Add minced garlic, ginger, green chili and sauté until fragrant (1 minute). Add the chopped onion and cook until golden brown. Drain the soaked nuts, add them to the pan with a little hot water, and blend everything into a fine, creamy paste.

   Time: PT15M

   Temperature: Medium heat

4. Cool and Blend to Mahim Paste

   Allow the nut‑onion mixture to cool slightly, then blend again until it becomes a silky ‘mahim’ paste.

   Time: PT5M

5. Start the Gravy Base

   In a large saucepan, heat 2 Tbsp oil and add the 40 g butter. Once melted, stir in the ginger‑garlic paste (from the nut‑onion blend), then add salt, red chili powder, coriander powder and garam masala. Mix well for 2‑3 minutes.

   Time: PT3M

   Temperature: Medium heat

6. Cook Tomato Puree

   Add the tomato puree to the saucepan, stir and let it cook for 4‑5 minutes until the raw tomato smell disappears.

   Time: PT5M

   Temperature: Medium heat

7. Incorporate Nut‑Onion Paste

   Stir in the mahim paste, add a splash of hot water if needed, and simmer for 5‑7 minutes, allowing the flavors to meld and the gravy to thicken.

   Time: PT7M

   Temperature: Medium heat

8. Finish the Gravy

   Add the sugar (if using) and fresh cream, stir gently and let the gravy simmer for another 2 minutes.

   Time: PT2M

   Temperature: Low heat

9. Add Paneer

   Gently add the paneer cubes (pre‑fried or raw) to the gravy, simmer for 3‑4 minutes until the paneer is heated through and absorbs the flavors.

   Time: PT4M

   Temperature: Low heat

10. Final Touches & Serve

    Stir in a small knob of butter and crushed kasuri methi. Garnish with a drizzle of fresh cream. Transfer to a serving plate and serve hot with naan, roti or rice.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

12 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Unsalted Butter: Ghee
• Instead of Green Cardamom Pods: Cardamom powder (¼ tsp)
• Instead of Cinnamon Stick: Cinnamon powder (¼ tsp)
• Instead of Bay Leaf: None
• Instead of Cloves: Clove powder (¼ tsp)
• Instead of Tomatoes: Canned tomato puree (½ cup)
• Instead of Onion: Shallots (½ cup)
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Ginger: Ginger paste (1 tsp)
• Instead of Green Chili: Red chili flakes (¼ tsp)
• Instead of Cashews: Almonds
• Instead of Almonds: Cashews
• Instead of Salt: Sea salt
• Instead of Red Chili Powder: Paprika (for less heat)
• Instead of Coriander Powder: Cilantro powder
• Instead of Garam Masala: All‑spice blend
• Instead of Sugar: Honey (½ tsp)
• Instead of Fresh Cream: Full‑fat yogurt (2 Tbsp)
• Instead of Kasuri Methi: Fenugreek leaves (fresh, 1 tsp)
• Instead of Paneer: Firm tofu (for vegan version)

Equipment Needed

• Saucepan
• Small Pan
• Blender or Hand‑Immersion Blender
• Knife
• Cutting Board
• Wooden Spoon
• Measuring Spoons
• Measuring Cups (optional)
• Ladle (optional)
• Serving Plate

Critical Steps — Do Not Skip

• Soaking the cashews and almonds long enough to achieve a smooth paste.
• Blending the nut‑onion mixture to a fine mahim paste without lumps.
• Adding the paneer at the end and not over‑cooking it.

Chef Tips from the Video

• Use fresh, high‑quality paneer for the best melt‑in‑your‑mouth texture.
• Crush kasuri methi between your palms to release its aroma before sprinkling.
• A pinch of sugar balances the acidity of tomatoes and enhances the orange‑red color.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat.

Freezer: Not recommended; texture of paneer may change.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the soaked nut‑onion mahim paste a day ahead and refrigerate; bring to room temperature before cooking.
• Paneer can be fried and stored separately; add just before serving.

Frequently Asked Questions