The 5 Tips To Achieve Restaurant-Style Shahi Paneer

Love eating paneer dishes but missing out on the most popular Shahi paneer would be a total injustice. Among all the paneer delicacies, Shahi paneer rules our hearts. We crave the perfect Shahi paneer made at weddings, parties, festivals, or restaurants.  

The velvety richness of the soft panner immersed in a delectable blend of cashews and cream captivates palates. Being lovers of Shahi paneer we often try to replicate the restaurant style at our home. However, after several attempts, we failed to achieve even a close to it. To recreate restaurant-style Shahi paneer at home, we make unintentional mistakes that spoil the final taste. However, you need not worry as we’ll provide you with some tips that will help you to achieve a perfect Shahi paneer.  

Take a look:  

Accurate In Vegetable Preparation  

For an authentic restaurant touch, opt for chunky cuts of onions and tomatoes rather than depending on the paste. Heat oil in a kadai temper whole spices and add the vegetables. Cook them until they rich a delightful tenderness. Besides, the addition of capsicum pieces also enhances the flavour of the gravy.  

Master The Curd Timing  

Elevate the Shahi paneer by adding curd and cashews at an appropriate time. After frying the whole spices, onions, tomatoes, ginger, and garlic to perfection, introduce the cashews until they soften. Turn off the heat and allow it to cool. Once it reaches the optimal temperature, add curd and blend the mixture into a smooth paste. Timing is the secret to achieving restaurant-grade richness.  

Harness The Power Of Whole Spices  

Behind the Shahi paneer’s flavour goes bay leaves, cinnamon, small cardamom, black cardamom, and black pepper. Include the whole spices in the hot oil. However, remember to remove them before grinding the gravy. Their essence is intense and extracting them at the right time ensures a balanced flavour.  

Tomato Moderation Is The Key  

Don’t make the gravy overly sour. For this, you have to make a note of using the gravy in moderation. Maintain an equal ratio of onions to tomatoes, which is the golden rule. Striking the balance not only enhances the taste but also contributes to the desired thickness of the gravy.  

Paneer Perfection  

Invest in high-quality paneer and elevate its texture by dipping it into saltwater for a brief 10 minutes. Gently press out the excess water and cut it into cubes. Add these cubes to the gravy. This step ensures experiencing the soft and succulent paneer.

Shahi Paneer Recipe Below 

Ingredients

For the paneer:

• 250g paneer, cubed
• 1 cup yogurt
• 1 teaspoon red chili powder
• Salt to taste

Tempering:

2 Bay leaves

 2 Cinnamon

 4-5 Small cardamom

 1 Black cardamom

 16-7lack pepper.

For the gravy:

• 1 cup cashews, soaked in warm water
• 2 tablespoons oil or ghee (clarified butter)
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 1/2 cup yogurt
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• 1 tablespoon honey or sugar (optional, to balance the flavors)
• Fresh coriander leaves for garnish

Method:

Marinate the paneer:

• Mix yogurt, red chili powder, and salt in a bowl.
• Add the paneer cubes and marinate for at least 30 minutes.

Cooking the paneer:

• Heat oil or ghee in a pan over medium heat. Temper the whole spices.
• Add the marinated paneer cubes and cook until they turn golden brown on all sides.
• Remove the paneer from the pan and set aside.

Prepare the gravy:

• In the same pan, add more oil if needed.
• Add chopped onions and sauté until golden brown.
• Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
• Add tomato chopped and cook until the oil starts to separate from the masala.
• Add cashews.

Add spices:

• Add turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Mix well.

Grind:

• Grind the mixture separating the whole spices.

Cook again:

• Add butter and the paste made of onions, tomatoes and masalas.

Finish the dish:

• Stir in the cream and mix well.
• Add honey or sugar if desired to balance the flavors.
• Gently add the cooked paneer cubes and simmer for 5-7 minutes, allowing the flavors to meld.

Garnish and serve:

• Garnish with fresh coriander leaves.