Shahi Paneer Racipe holds a special place as one of India’s most cherished paneer dishes. It’s no wonder why – the dish features succulent paneer cubes immersed in a creamy, delicately spiced tomato sauce that’s an absolute treat. Thanks to my detailed guide and instructional video, you’ll find it a breeze to recreate the magic of restaurant-style Shahi Paneer Butter Masala right in your own kitchen.
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Shahi Paneer Butter Masala Racipe
A Closer Look: Shahi Paneer Butter Masala brings together the richness of paneer with a luscious blend of tomato, butter, and cashew sauce, often referred to as the “makhani gravy.” The tanginess of the tomatoes is balanced by the cream’s sweetness, creating a velvety, irresistible sauce.
This dish, sometimes known as “Shahi Paneer,” draws inspiration from the famed recipe for Butter Chicken or Chicken Makhani – a recipe I had the chance to master back in my cooking school days. Yes, it might be hard to believe now, but there was a time when I experimented with meat in my culinary endeavors. It feels like a lifetime ago!
With my straightforward and speedy recipe, crafting your own Restaurant-style Paneer Butter Masala becomes a joy. What’s more, it’s an excellent option even on those hectic weekdays, requiring just about 10 minutes of prep work followed by a mere 30 minutes of simmering on the stove.
This delightfulShahi Paneer Butter Masala recipe has truly captured the hearts and taste buds of countless readers, earning its spot as a beloved highlight on the blog.
And don’t just take my word for it – the comments section at the end of the post is brimming with positive feedback and reviews from our wonderful readers and fans.
Ingredients use Shahi Panner Butter Masala
- Ripe, Juicy Tomatoes: Tomatoes form the heart of the makhani sauce, so opt for ripe, sweet ones for the best flavor. If fresh tomatoes aren’t available, canned whole tomatoes can be a great substitute. They’re often bursting with flavor as they’re picked at their prime.
- Raw Cashews: Cashews play a key role in lending a creamy texture and sheen to the gravy. Their natural sweetness helps balance the tanginess of the tomatoes. If you’re avoiding nuts, consider checking out my Cashew-free Paneer Makhani recipe, which achieves a similar taste using cream instead.
- Cream: Alongside the cashew paste, this Butter Paneer recipe calls for cream to thicken the sauce and introduce a touch of indulgence. For a vegan twist, coconut cream is an option, though be aware it might subtly alter the final flavor. Alternatively, you can omit the cream for a slightly less opulent gravy.
- Butter: The right amount of butter is essential in this paneer butter masala recipe, providing a rich, buttery essence to the curry. You won’t need to worry about overdoing it; the recipe is thoughtfully balanced.
- Paneer: The quality of your paneer makes all the difference. Aim for tender, succulent cubes of paneer coated lovingly with that smooth, buttery tomato sauce. Opt for Homemade Paneer for the best outcome, or select high-quality store-bought paneer. If choosing the latter, be sure to follow the package instructions before use.
- Spices & Herbs: What sets this recipe apart is its approachable array of spices and herbs. For that signature orange hue, rely on Kashmiri red chilli powder. If it’s unavailable, cayenne pepper or sweet paprika can serve as alternatives. Garam masala powder and dried fenugreek leaves (Kasuri methi) add their distinct flavors. However, don’t fret if you’re missing any – they’re optional. Fresh cilantro (coriander leaves) serves as the final flourish.
Preparing the Magic:Shahi Paneer butter masala Before you delve into cooking, a touch of prep work is in order. Begin by soaking cashews, creating tomato puree, and blending the soaked cashews.
How to Prepare Shahi Paneer Butter Masala
Preparation Tamato Gravy
- Soak 18 to 20 cashews in ⅓ cup of hot water for 20 to 30 minutes.
- While the cashews soak, you can get the other ingredients ready. Dice the tomatoes, create ginger-garlic paste, and cut the paneer into cubes.
- For ginger-garlic paste, crush a 1-inch piece of peeled ginger with 3 to 4 small to medium garlic cloves using a mortar and pestle. Crush until a semi-fine or fine paste forms. Set aside, avoiding water during the process.
- After soaking, drain the water and blend the soaked cashews in a blender or mixer-grinder. Add 2 to 3 tablespoons of fresh water to achieve a smooth paste.
- Blend until the cashews transform into a creamy paste without any lingering bits. Transfer the cashew paste to a separate bowl.
- Using the same blender, blend 2 cups of diced or roughly chopped tomatoes into a smooth tomato puree. No need to blanch or rinse the blender between steps.
- Begin by heating a thick-bottomed or heavy pan over low to medium-low heat. Add 2 tablespoons of butter (you can use 3 to 4 tablespoons for a richer version).
- : As an alternative, you can use 1 tablespoon of oil and 1 to 2 tablespoons of butter. This addition of oil prevents the butter from browning too quickly.
- Keep the heat on the lower side and toss in 1 medium-sized tej patta (Indian bay leaf). Allow it to fry for a quick 2 to 3 seconds until its fragrance is released.
- Introduce the crushed ginger-garlic or 1 teaspoon of ready-made ginger-garlic paste to the pan.
- Sauté until the raw aroma of the ginger-garlic disappears, which typically takes about 10 to 12 seconds.
- Gently pour in the tomato puree you prepared earlier. Note: Be cautious while adding the purée, as it may splatter.
- Thoroughly mix the tomato puree with the butter.
- Initiate the cooking of the tomato puree over low to medium-low heat, stirring intermittently.
- The mixture of tomato puree will begin to simmer.
- In case the tomato puree tends to splatter excessively while cooking, you can cover the pan partly with a lid or opt for a splatter guard.
- Keep stirring occasionally.
- Allow the puree to simmer for about 5 to 6 minutes.
- Time to introduce 1 teaspoon of Kashmiri red chili powder or deghi mirch. You can also go with only ½ teaspoon of Kashmiri red chili powder or ¼ to ½ teaspoon of cayenne, paprika, or any other type of red chili powder that suits your taste.
- Thoroughly mix the spices in and continue sautéing the tomato puree.
- Keep sautéing until the butter begins to separate from the sides of the pan and the entire tomato puree mixture comes together to form a thicker paste-like consistency.
- Note: This cooking and sautéing process generally takes around 14 to 17 minutes over low to medium-low heat, although the duration might vary depending on factors like pan thickness, size, and flame intensity.
Now Add Cashew Paste
- Now, add the cashew paste that you prepared earlier.
- Thoroughly incorporate the cashew paste with the cooked tomato puree, continuing to stir and sauté over low to medium-low heat. After adding the cashew paste, remember to maintain continuous stirring of the gravy.
- Sauté until the cashew paste cooks and you start noticing the oil separating from the sides of the masala. Cashews usually cook quickly, taking around 3 to 4 minutes over low heat. And remember, keep stirring incessantly!
- Pour in 1.5 cups of water to the mixture.
Bringing Together Paneer Butter Masala:
- Ensure thorough mixing of the water with the tomato-cashew masala. If there are any lumps, use a spoon or a whisk to break them down.
- Allow the curry to gently simmer and come to a boil over low to medium-low heat. Give it an occasional stir.
- After a couple of minutes, toss in ginger julienne (thin strips about 1 inch long, made from ginger). Keep a few aside for garnishing. As the curry thickens, you’ll notice the transformation.
- After an additional 3 to 4 minutes, add 1 or 2 slit green chilies.
- Also, add salt according to your taste, and if needed, between ¼ to 1 teaspoon of sugar, depending on the sourness of the tomatoes. Pro Tip: In case you’re adding cream, you’ll likely require less sugar. Feel free to omit sugar entirely if you prefer.
- Mix everything well and let it simmer for a minute.
- Once the gravy reaches your desired thickness, introduce the paneer cubes (200 or 250 grams).
- Be mindful of the gravy’s consistency before adding paneer, as the paneer only needs a brief warm-up. If you prefer, you can fry the paneer cubes separately and add them after achieving the desired gravy consistency.
- Gently stir and blend the paneer cubes into the gravy.
- If the paneer still seems undercooked, let the heat remain on low until after adding cream in step 35.
- Now add 1 teaspoon of crushed dry kasuri methi leaves and 1 teaspoon of garam masala to the gravy. Adding crushed dry kasuri methi imparts a restaurant-style flavor to the dish.
- Next, mix in 2 to 3 tablespoons of low-fat or light cream, or 1 to 2 tablespoons of heavy whipping cream.
- Gently stir the mixture, ensuring it’s well combined. If you haven’t already, you can turn off the heat.
- Serve the piping hot Paneer Butter Masala, garnished with 1 to 2 tablespoons of finely chopped coriander leaves (cilantro) and the remaining ginger julienne. For an extra touch, you can drizzle some cream or dot with butter before serving.
Now Pairing Buteer Masala
- Enjoy with the quintessential Indian bread, roti: The slightly sweet and mildly spiced Paneer Butter Masala gravy pairs beautifully with roti or chapati.
- Pair with other Indian breads: This dish also goes wonderfully with naan bread, tandoori roti, paratha, roomali roti, or Malabar paratha.
- Savor it with rice: It complements well with steamed basmati rice or jeera rice (cumin rice).
Ingredients
Ingredient Tips and Alternatives: • Tomatoes: Opt for ripe, red, firm tomatoes with a touch of sweetness, as they are the foundation of the dish. If ripe tomatoes aren’t available, canned tomatoes can be used. • Paneer (Indian cottage cheese): Homemade paneer is ideal, but good quality store-bought paneer works well too.
• Butter: Choose high-quality butter – salted or unsalted, yellow or white. • Cashew Substitute: Almonds can be used as an alternative to cashews. Soak them for 30 minutes, peel, and blend with a bit of water. For a nut-free option, explore my Paneer Makhani recipe. • Color: Achieve the vibrant orange-red color with Kashmiri red chili powder or deghi mirch. Natural tomato color also contributes. • Vegan Variation: Tofu, vegan butter or oil, and coconut cream can replace dairy ingredients.
Best Tips: • Tomato Purée: Ensure a well-puréed tomato base. You can strain it if preferred. • Cooking the Purée: Sauté it well until the butter separates. This ensures the raw taste disappears. • Cashew Paste: Soak cashews, then blend them to a smooth consistency. • Flavor Balancing: If the gravy is tangy, add sugar or cream to balance