🧾 Ingredients

For Paneer

  • 250 g paneer, cubed
  • 1 tbsp ghee or oil
  • Warm water, for soaking paneer

For Gravy

  • 1 large onion, roughly chopped
  • 2 medium tomatoes, chopped
  • 12–15 cashews
  • 1 tbsp melon seeds (magaz), optional
  • 1 tbsp ginger-garlic paste
  • 2 tbsp butter
  • 1 tbsp oil
  • ½ tsp cumin seeds
  • ½ tsp turmeric
  • 1 tsp Kashmiri red chilli powder
  • ½ tsp coriander powder
  • ½ tsp garam masala
  • ½ tsp cardamom powder
  • ½ tsp kasuri methi
  • ½ cup fresh cream
  • ½ cup milk
  • ½–1 cup water
  • 1 tsp sugar
  • Salt to taste
  • Fresh coriander

👩‍🍳 Method

1. Prepare the paneer

  • Lightly fry paneer cubes in a little ghee until just golden.
  • Soak them in warm water for 5–10 minutes to keep them soft.

2. Make the smooth gravy

  1. Heat 1 tbsp oil.
  2. Add onion and sauté until soft—don't brown it too much.
  3. Add tomatoes and cashews.
  4. Cook for 5–7 minutes until everything becomes soft.
  5. Cool slightly and blend into a very smooth paste.

3. Cook the masala

  1. Heat butter and remaining oil.
  2. Add cumin seeds.
  3. Add ginger-garlic paste and sauté for 1 minute.
  4. Add the blended onion-tomato-cashew paste.
  5. Add turmeric, Kashmiri chilli powder, coriander powder and salt.
  6. Cook until the butter starts separating.
  7. Add milk and water. Simmer for 5 minutes.

4. Finish

  • Add sugar, garam masala, cardamom powder and kasuri methi.
  • Add the paneer cubes.
  • Simmer gently for 3–4 minutes.
  • Lower the heat and add cream.
  • Mix gently and cook for another 1–2 minutes.
  • Garnish with cream and coriander.

⭐ Restaurant-Style Tips

  • Don't over-fry paneer, otherwise it becomes chewy.
  • Blend the gravy very smoothly for that classic Shahi Paneer texture.
  • Cashews + cream give the gravy its rich, royal taste.
  • Add a little cardamom powder at the end for an authentic aroma.

🍽️ Best Served With

Butter naan, garlic naan, tandoori roti, lachha paratha or jeera rice. 😋