Shahi Paneer – How to make delicious Shahi Paneer recipe in English

Hey guys. Welcome to Anupmas kitchen and learn how to make Shahi Paneer restaurant-style. I’ve meant to post this recipe for a long time, but I have my reasons here and there. Anyways there are different varied versions by which you can make Shahi Paneer and eat, but this recipe is like a very common standard recipe.


  • 300 – 400 Gms Paneer / Cottage Cheese
  • * Base Sauce ( Makhni Gravy)
  • ** Ground Spice Mix (written below)
  • *** Whole Spice Mix(written below)
  • 50 Gms Butter
  • 1 Tbsp Fresh Cream
  • ½ tsp Garam Masala
  • 1 tsp Kasturi Methi


  • 250 gms or 2 Mid – Size Onions
  • 750 Gms or 8 – 10 Mid – Size Tomatoes
  • 5 – 7 Garlic Pods
  • 1.5 Inch Ginger
  • 3 Green Chilli
  • ** Ground Spice Mix (written below)
  • *** Whole Spice Mix(written below)
  • 2 Tbsp Ghee (for whole spices)
  • 2 Tbsp Oil ( for Ground Spice Mix)
  • 20 Gms or 20 Cashews
  • 2 tsp Salt (or as per taste)
  • 2 tsp Sugar (add a little bit if you like spicy)
  • 1 Tbsp Honey (add a little bit if you like spicy)
  • 1 Tbsp Lemon Juice or ¼ tsp Citric Acid
  • 2.5 Cups water
  • 1 Cup Milk


  • 5 – 6 Elaichi or Green Cardamom
  • 2 Badi Elaichi or Black Cardamom
  • 2 Cinnamon Sticks or Dal Chini
  • 4 – 6 Laung or Cloves
  • 4 – 6 Black Peppecorns or Kali Mirch
  • 1 Bay Leaf or Tej Patta


  • ½ tsp Turmeric Powder or Haldi Powder
  • 3 tsp Coriander Powder or Dhaniya Powder
  • ½ tsp Roasted Cumin Powder or Bhuna Jeera Powder
  • 2 tsp Kashmiri Red Chilli Powder or Deggi Mirch
  • 2 tsp Roasted Gram Flour or Roasted Besan


Okay so let’s begin with it. So first for the base sauce, we’re going to need some fresh ripe tomatoes to make sure you remove the stem and cut the tomatoes into small pieces, and you have to do same with the onions.

Remove the knob or the root and cut into small pieces. Further, you’re also going to need a lot of cashews since it is Shahi Paneer (you can also add with Cashew Nut, Poppy Seeds, Melon Seeds, Khaskhas and Almonds).

Next comes in some green chillies and lots of ginger and some garlic and just like the onions and the tomatoes make sure you roughly chop these as well.

Now in the restaurants apart from cost getting the same result always is a concern. Therefore onion and tomatoes are boiled first in a large pot, pureed and then made into a gravy with the help of some additives and masalas.

At home to make things easier, we are going to use a pressure cooker. So please keep it on a low flame and add some desi ghee and roast our whole spices which are some green cardamom or Choti elachi, few black cardamoms or Badi elachi.

Then comes in some cinnamon stick (dal chini)and these three enhance the sweet part of the gravy. Okay further add in some Cloves (Laung) some black peppercorns and Bay leaf or Tez Patta and also add the cashews.

Now we need to roast the whole spices and the cashews so that they start to release their oils. It will make the whole spices give out more flavour d the cashews will enhance the creaminess and the makhaniness of the gravy as well.

So roast them on a very low flame for about three to four minutes or until it starts to smell a little earthy and when that happens to add your ginger garlic green chillies and the onions as well and again cook them for about two to three minutes.

We don’t need to brown the onions just cook them to reduce their rawness which will take about two-three minutes only not more than that. Add in the tomatoes mix everything and add enough water to cover everything.

To bring out maximum flavour from the tomatoes add some salt some sugar and cover it and cook for about four whistles on a low flame.

Now shut off the flame and let the pressure cooker depressurized naturally. After that, we look at the pH of this which is on the acidic sour side, but you enhance the flavours you need to make it towards the darkness that is on a lower pH which would be less than four.

In restaurants for preservation and even to enhance the colour of the gravy, citric acid is added. But here we will add lemon juice, but if you want to buy citric acid, you can buy it from the market. Now if you have a hand blender, you can blend everything in the container by itself.

If you don’t have one, then you can use a mixer grinder as well. Blend everything into a fine paste, and we can observe it’s pH has reduced, and our base sauce is now turning towards darkness.

Now for the ground spice mix, we will take some turmeric powder (Haldi powder) lots of coriander powder (Dhaniya powder) some roasted cumin powder also some Kashmiri red chilli powder and the final ingredient which is some roasted gram flour or roasted Besan.

It will provide the thickness and hold everything together. At this point, take a big Karahi or a pot and add oil. Do not add butter now.

Add all the spices and cook them first because you want to extract all the flavours from the spices and you want the Besan starch to gelatinize.

All right after cooking for about 3-4 minutes strain the grinded mixture onto the karahi and make sure you take out as much pulp as possible.

Now since it’s a restaurant-style gravy, you need to strain it twice and trust me still the second time you’ll be able to get a lot of stuff that you don’t want in your gravy.

After the second straining, make sure you add some milk as well. Now, all we have to do is to reduce the base sauce to half and make sure you keep stirring in the middle so keep the flame on low and let it cook for about 10 to 15 minutes.

At this point, turn the flame off and add some honey. Basically to cut through some sourness. If you look at the back of the ladle/spoon, this gravy is not at all watery.

There’s a certain amount of thickness, and that is what you expect from a restaurant-style gravy. But wait this recipe isn’t over yet.

To get a more intense flavour, you have to wait for it to cool down. After waiting for about 30 minutes, you can see that the sauce has thickened even more.

Now you can’t complete the recipe in this karahi only, but I want to tell you how things are done in a restaurant. So the first step is that the paneer should always be at room temperature.

Before you add to the gravy, you can cut the paneer into any shape you want. Now when the order comes in a restaurant so what would happen is that we would keep the flame on very high.

Keep our pan and add our base sauce. Let the sauce reheat properly and add some garam masala and some Kasuri methi. Mix everything and add the paneer as well.

Finally, add about 50 grams of butter. It is for about 4 to 5 people, so it’s pretty less, but still, this would give the creaminess and the makhaniness to the gravy and not burn the butter.

So keep stirring and let the butter melt by itself. Just make sure the flame is high and when you’re about to turn the flame off add a tablespoon of fresh cream to it.

You will see that our gravy has a certain amount of shine to it and that’s because we have added the butter at the end. You can see that when we pour it, it spreads but it holds everything together as well and that’s what you want.

So here you are, guys, how to make restaurant-style Shahi Paneer. Enjoy this delicious and mouthwatering Shahi Paneer with your family and also share with your friends.

How to prepare delicious and mouthwatering Indian Sweets then CLICK HERE.

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