Shahi Paneer

Simple curry made with a tomato based gravy, that doesn’t need to be stirred for a long time to get the yummy flavors. This gravy/sauce can be used as a base for many recipes. Love sauces that can be used as a multipurpose sauce and are very quick to make. This is one recipe I like to use in several dishes. Adapted this from recipe by Chef Vikas Khanna. Initially I started making shahi paneer with this recipe, then I tried it as pasta sauce, as a base for matar paneer or veggie curry. This can also be used as a flavoring for pulao. Sauces like this are so handy for busy week day meals.



for sauce
tomatoes 1 cup, diced
onion 1/2 cup, diced
dried red chilli 2
cashew 1/4 cup
water 2 tbsp
oil 2 tbsp
ginger garlic paste 1 tsp
cinnamon 1/2 inch
bay leaf 1
clove 2
tomato puree 1/3 cup
kasoori methi 1 tsp
blended curds/heavy cream 1/4 cup,
sugar 1 tsp or lil more if tomatoes are sour
garam masala 1/2 tsp
red chilli powder 1/2 tsp
salt to taste

for shahi paneer
paneer cubes 1 cup


for sauce
Heat a pan add diced tomatoes, diced onions, red chili, cashew and 2 tbsp of water.
Stir well, cook covered on low flame for few mins till tomatoes are soft.
Let it cool completely, grind it into a fine paste and set aside.
Heat oil in another pan.
Add ginger-garlic paste, stir for a few seconds.
Add cinnamon, clove, bay leaf, tomato puree, kasoori methi.
Stir and cook on medium flame for 2-3 mins.
Add in the finely ground paste, curds (or heavy cream for a more creamy curry) and mix well.
Heat for another 3-4 mins.
Finally add garam masala, red chili powder, sugar, salt and stir till everything is mixed well and heated well.

for shahi paneer
Mix in paneer cubes to this sauce and cook for few mins. Ready to serve.

Other suggestions to use this sauce
– pasta sizzler with cutlet (recipe coming soon)
– use as a base for matar paneer
– sauté veggies and add in some of this sauce along with some spices
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