Shahi Paneer Masala Recipe | Mughlai Indian Spicy Vegetarian Side Dish

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Shahi Paneer Masala

Jun 26, 2013     26 comments.

Shahi Paneer Masala Recipe

This is a dish fit for the kings! Hence the name “Shahi Paneer Masala”. Rich & decadent, this vegetarian side dish made with the softest cottage cheese ever can brighten up any Indian-themed party! Or forget party, just make this to add zest to a boring day! πŸ™‚ That’s what I do anyway – when bored, chuck the regular food and go full on caloricious! (did I just invent the word “caloricious”? I think I did!! And Shahi Paneer Masala justifies the word perfectly! :D)

Shahi Paneer Masala Recipe

I’ve made loads of side dishes with Paneer before. Paneer Pasanda, Kadai Paneer, Paneer Butter Masala, Mutter Paneer, Afgani Paneer etc. Being a vegetarian, Paneer is the most common ingredient used in place of many meat-rich side dishes. And hence, I’m always on the look out for new & innovative recipes using my favorite fresh cheese. When I came across this recipe in Tomato Blues, I knew I had to make it. And I’m pleased to add another fantastic Paneer side dish to my repertoire!

SHAHI PANEER MASALA RECIPE

Here’s what you need –

Shahi Paneer Masala Recipe

Heat 2 Tablespoons of oil in a pan with high sides. Add the onions, garlic, ginger, black cardamom (moti elaichi), cinnamon, green chilli.
Shahi Paneer Masala Recipe

SautΓ© (Fry) for 1-2 minutes until the onions start to turn pink
Shahi Paneer Masala Recipe

Add in the cashew nuts. (break them roughly)
Shahi Paneer Masala Recipe

Fry for a further 3-4 minutes till the onions turn slightly brown and cashews have some color on them
Shahi Paneer Masala Recipe

Add the finely chopped tomatoes
Shahi Paneer Masala Recipe

Cook (mix & stir occasionally) for 8-10 minutes or until the mixture is reduced to a mush and oil starts to come out from the sides of the onion-tomato mixture.
Shahi Paneer Masala Recipe

Switch off the flame. Let it cool for about 5 minutes (or until you can handle the heat). Add the entire veggie mixture to a blender / grinder / food processor.
Shahi Paneer Masala Recipe

Grind to a smooth paste
Shahi Paneer Masala Recipe

In the same pan, heat 2 Tablespoons of Oil and add the paste to the oil. (If there’s some paste in the blender that doesn’t come out, add some water to the blender, swirl it around and pour into the pan)
Shahi Paneer Masala Recipe

Let it cook for 6-9 minutes on medium heat stirring frequently to avoid burning. Cook / Fry till the mixture reduces and turns a bit dry and oil starts coming out from the sides.
Shahi Paneer Masala Recipe

Add all the spices : Red Chilli Powder, Garam Masala, Black Pepper Powder, Tomato Sauce, Salt and a pinch of sugar
Shahi Paneer Masala Recipe

Mix well and cook on low for 2-3 minutes
Shahi Paneer Masala Recipe

Add warm milk (or cream)
Shahi Paneer Masala Recipe

Gently incorporate the milk into the paste to form a smooth gravy. Taste and adjust for seasoning
Shahi Paneer Masala Recipe

Add the chopped up Paneer cubes.
Shahi Paneer Masala Recipe

Mix well and let that simmer for 5-6 minutes
Shahi Paneer Masala Recipe

Switch off, garnish with cilantro leaves & serve with any kind of bread or rice

Shahi Paneer Masala Recipe

Print

Shahi Paneer Masala


  • Author: Kavitha
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4 1x

Description

Shahi Paneer Masala


Scale

Ingredients

  • 1 and 1/2 cups Paneer, cut into small cubes (cottage cheese)
  • 1 cup finely chopped Onions
  • 1 cup finely chopped Tomatoes
  • 3 finely chopped Green Chilli (use any chilli)
  • 2 cloves Garlic (small)
  • 1 teaspoon grated Ginger
  • 6 Cashew nuts (or blanched almonds)
  • 1 Black Cardamom (moti elaichi), broken to get the seeds out
  • a small stick of Cinnamon
  • 1 teaspoon Red Chilli Powder
  • 2 teaspoons Garam Masala Powder
  • 1 teaspoon Ground Black Pepper
  • 3 teaspoons Salt (adjust to taste)
  • a pinch of Sugar
  • 1 Tablespoon Tomato sauce (or 1 teaspoon tomato paste)
  • 1 cup WARM Milk (or cream) {*important – use fresh, warm milk}
  • Cilantro / Parsley / Coriander leaves for garnish

Instructions

  1. Heat 2 Tablespoons of oil in a pan with high sides. Add the onions, garlic, ginger, black cardamom (moti elaichi), cinnamon, green chilli.
  2. SautΓ© (Fry) for 1-2 minutes until the onions start to turn pink
  3. Add in the cashew nuts. (break them roughly)
  4. Fry for a further 3-4 minutes till the onions turn slightly brown and cashews have some color on them
  5. Add the finely chopped tomatoes
  6. Cook (mix & stir occasionally) for 8-10 minutes or until the mixture is reduced to a mush and oil starts to come out from the sides of the onion-tomato mixture.
  7. Switch off the flame. Let it cool for about 5 minutes (or until you can handle the heat). Add the entire veggie mixture to a blender / grinder / food processor. Grind to a smooth paste
  8. In the same pan, heat 2 Tablespoons of Oil and add the paste to the oil. (If there’s some paste in the blender that doesn’t come out, add some water to the blender, swirl it around and pour into the pan)
  9. Let it cook for 6-9 minutes on medium heat stirring frequently to avoid burning. Cook / Fry till the mixture reduces and turns a bit dry and oil starts coming out from the sides.
  10. Add all the spices : Red Chilli Powder, Garam Masala, Tomato Suace, Black Pepper Powder, Salt and a pinch of sugar
  11. Mix well and cook on low for 2-3 minutes
  12. Add warm milk (or cream). Gently incorporate the milk into the paste to form a smooth gravy. Taste and adjust for seasoning
  13. Add the chopped up Paneer cubes. Mix well and let that simmer for 5-6 minutes
  14. Switch off, garnish with cilantro leaves & serve with any kind of bread or rice

Important Tip

  1. When you add milk to the mixture you may notice that it splits. To avoid splitting, use fresh milk. Make sure to use warm milk. Incorporate the milk in batches instead of all at once.

  • Category: Side Dish
  • Cuisine: Indian, Mughlai

 





26 Comments on “Shahi Paneer Masala

  1. Hi Kavitha, thank you for the genuinely wonderful recipe. Tried it out at home today. It turned out deliciously. Mom said she is gonna hand over cooking to me after this. Will try out your other recipes too. 😊

  2. Hi… I want to make the curry a day before, will it remain good if I refrigerate the shahi paneer for my guests arriving a day later? Or shall I make sure to add the milk just before serving? Please advise.

  3. thanks so much.. i make myvown food .. was depended on markets paneer masala,, but thats nothing in front of the original method. thanks for the recipe.

  4. Superb recipe.. I made it for diwali dinner for my family and they say that it is one of the best paneer dishes they ever tasted !

  5. Very detailed and looks tasty. Lovey Pictures too. I will definitely try it out and will share my experience with you. Need more such Mughlai Cuisine from you. Thanks.

  6. It was the first time, I decided to try a hand in cooking and I chose to make shahi paneer. I followed the instructions given as per your site and prepared my first dish. And the result was just awesome, it was prepared so well that everyone appreciated me at home. For an amateur like me it is the best cookery site. Awesome, keep it up and keep posting many new dishes site admin. Thanks.

      1. Thanks Kavitha.I tried it today and the end result was really superbb.
        And i also try homemade paneer from your site.Paneer was so soft than the
        store bought one.Thanks a lot friend.I am a new follower to your blog and i will follow you hereafter.Once again thank u.

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