Shahi paneer step-by-step recipe with video and photos.
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About this recipe
Shahi paneer is a popular dish from Mughlai cuisine where Indian cottage cheese is cooked in a creamy white curry sauce made with onion, yogurt, cashew, and cream. 'Shahi' means royal and this rich, aromatic, and creamy curry is so delicious and unique.
Unlike regular curries, it does not use any tomatoes and only onion is the key ingredient used to form the rich gravy base of the dish. Yogurt is used instead of tomatoes to add a slight tang to it. The gravy is enriched with nuts and finished off with a generous amount of cream. This royal paneer dish is mildly spiced and is not too hot or spicy.
The recipe I am sharing here is the easiest Mughlai shahi paneer you will ever make. Made in the Instant Pot, it is ready in under 30 minutes with very minimal monitoring. Some recipes call for using tomatoes or tomato puree; however, the authentic version is made without tomatoes.
Succulent paneer in a luscious and silky curry sauce is perfect for an indulgent meal. This restaurant-style shahi paneer recipe pairs perfectly with tandoori roti, garlic naan, butter naan, or jeera rice. This is one of the best paneer recipes you will make and is also great for parties, special occasions, and celebrations.
Read on for ingredients, instructions, and useful tips to make this exotic yet easy recipe to make shahi paneer masala. Also, check out this recipe to make palak paneer in Instant Pot.
Ingredients
Paneer: Use store-bought paneer or homemade paneer.
Spices: The whole spices used are bay leaf, cinnamon stick, cloves, and black pepper. The powdered spices used are garam masala powder and ground cardamom.
Aromatics: Onion, ginger, and garlic are used to make the base of the curry. Grind onions into a smooth paste and use it.
Cashew, cream, and yogurt: Cashew nuts and heavy cream add richness to this royal dish. This paneer curry has white gravy and does not use tomatoes. Yogurt is used instead in this recipe.
Ghee: I like to make this dish with ghee; however, you can replace it with the cooking oil of your choice.
Step-by-step instructions
Grind the onion into a smooth and thick paste using ¼ cup of water (step 1). Grind together the soaked cashew and yogurt into a fine paste (step 2).
Heat ghee and add the whole spices - bay leaf, cinnamon, cloves, and black pepper. Saute for a few seconds. Add the onion puree and green chili. Saute for 2-3 minutes (steps 3, 4).
Add ginger paste and garlic paste. Saute for one more minute (step 5). Add the yogurt-cashew paste. Saute for 3-4 minutes (steps 6, 7).
Add 1½ cups of water. Mix well and deglaze the bottom of the pan (step 8).
Cancel saute mode and secure the IP lid. Set the Instant Pot to pressure cook mode for 3 minutes (step 9). Do a natural release of pressure for 5 minutes, then do a quick release. Open the lid and set the Instant Pot to saute mode - Low.
Add the paneer cubes, cream, garam masala, and salt. Mix gently (steps 10,11). Simmer for 5 minutes (step 12).
Cancel saute mode and add the cardamom powder.
Stovetop instructions
You can use this recipe of shahi paneer to make it on the stovetop.
1. Take the onion in a mixer jar and grind it into a smooth and thick paste using a little water.
2. Grind together the soaked cashew (or cashew paste) and yogurt into a fine paste.
3. Heat ghee in a frying pan on medium heat and add whole spices.
4. Add the onion puree and green chillies. Saute for 5 minutes.
5. Add ginger garlic paste. Saute for one more minute, until the raw smell goes.
6. Add the yogurt-cashew paste. Saute for 5 minutes on medium flame.
7. Add two cups of hot water and bring it to a boil on a high flame. For a thinner gravy, add an extra cup of water.
8. Cover and cook until the oil separates.
9. Add cream, garam masala, 1 teaspoon salt, and paneer pieces.
10. Simmer for 5 minutes, until it reaches a creamy texture.
11. Top with cardamom powder and kasuri methi.
Useful tips
Use good quality fresh paneer for this dish. You can easily make paneer at home with this Instant Pot recipe.
I prefer to use ghee in this royal dish instead of oil.
It is important to add the salt only after pressure cooking. This is to prevent the yogurt from splitting.
Traditionally, onions are boiled before using them in this dish. However, since we are pressure-cooking the curry base, it is not needed in this recipe. If you prefer a milder taste, you can boil the onions before grinding them.
You can also use almonds instead of cashew nuts in this recipe. In that case, soak them in water and peel the skin before grinding them. To make this dish nut-free, use melon seeds or white poppy seeds.
I use green chili peppers here to retain the white color of the curry. You can replace the green chilies with red chili powder, although this may change the color of the dish.
Don't cut down on fresh cream. Also, don't skip the whole spices.
The white curry sauce itself can be stored in the refrigerator for up to one week. It can also be frozen for up to three months.
The final dish itself can be stored in the refrigerator for up to three days. If you are planning to freeze it, I highly recommend freezing the curry base and not the final dish. Make the curry sauce in the Instant Pot, cool it completely, and freeze it. When you are ready, just follow the last two steps of this recipe.
This dish is great for meal prep. Make the creamy gravy and store it in the refrigerator or in the freezer. When you want to make shahi paneer, just follow the last two steps of this recipe.
Optional ingredients
I like to use minimal aromatic spices in this dish. However, here are some optional ingredients that can be used to make this curry:
- Add ½ teaspoon of cumin seeds and black cardamom along with other aromatic spices.
- Add ¼ teaspoon of coriander powder before pressure cooking.
- Add black pepper powder instead of whole black peppers.
- Finish the dish with a small pinch of saffron strands along with green cardamom powder.
- Add kasoori methi and fresh coriander leaves (cilantro).
You may also like these popular paneer dishes:
Check out my collection of Instant Pot paneer recipes here.
FAQs
No. While both are rich and creamy paneer dishes, the curry base is different. Paneer makhani (butter paneer) is made in a tomato curry base and does not use onions.
Traditionally, the curry is made using nuts. However, for a nut-free version, replace cashew with melon seeds or white poppy seeds.
Bonus
This Instant Pot shahi paneer gravy is:
- so easy to make and needs minimal monitoring,
- better than your favorite restaurant or takeaway,
- great for parties or celebrations,
- mildly spiced and unique.
Recipe card
Shahi Paneer in Instant Pot
Ingredients
Whole spices:
- 1 bay leaf
- 1 inch cinnamon
- 5 cloves
- ½ teaspoon black pepper
Finish with:
- ¾-1 teaspoon salt (adjust as per taste)
- ½ cup cream
- ½ teaspoon garam masala
- ¼ teaspoon ground cardamom
Instructions
Prep:
- Soak cashew in warm water for 10 minutes.
- Cut the paneer into cubes and place them in warm water.
- Grind the onion into a smooth paste using ¼ cup of water (make sure there are no big chunks of onion). Set it aside.
- Grind together the soaked cashew and yogurt into a smooth paste.
Making the curry:
- Set the Instant Pot in saute mode and add ghee.
- Once it heats, add the whole spices - bay leaf, cinnamon, cloves, and black pepper. Saute for a few seconds.
- Add the onion paste and green chili. Saute for 3 minutes, taking care the onion does not change color.
- Add ginger paste and garlic paste. Saute for one more minute.
- Add the yogurt-cashew paste. Saute for 3-4 minutes.
- Add 1½ cups of water. Mix well and deglaze the pot.
- Cancel saute mode and secure the IP lid. Set the Instant Pot to pressure cook mode for 3 minutes.
- Do a natural release of pressure for 5 minutes, then do a quick release.
- Open the lid and set the Instant Pot to saute mode - Low.
- Add the paneer cubes, cream, garam masala, and salt. Simmer for 5 minutes.
- Cancel saute mode and add the cardamom powder.
- Serve hot with naan.
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