What was once a simple cheese made by nomadic herders became a fundamental part of the subcontinent’s culinary identity. From the North to the South, East to West, paneer adapts beautifully to the flavors and cooking methods of various regions, showcasing its versatility in varied regional cooking styles throughout India and beyond and it has become a staple cornerstone ingredient in Indian cooking and an ideal source of protein for Lacto-vegetarians.  In fact it is so popular that February 6th is dedicated as World Paneer Day!

Across the world, dishes like Palak Paneer, Paneer Makhani, Rasgulla, Rasmalai, Paneer Bhurji, Paneer Pakora and Shahi Paneer serve as delicious reminders of this history and the global exchanges that shaped Indian food into what it is today and how this humble cheese continues to be a favorite across all kinds of meals—be it a casual dinner at home or a lavish spread at a festive gathering.

Shahi Paneer, as its name suggests, was a royal treat, epitomizing the grandeur of the Mughal era and the culinary artistryofMughal cooks, known as ‘bawarchis,’ who were masters of spices. The dish, once exclusively enjoyed by royalty, since the gravy typically made from a blend of nuts like cashews and almonds, along with fragrant spices such as saffron, cardamom, cinnamon, and cloves began to make its way into the kitchens of everyday people. The spices and ingredients that were once reserved for elite banquets now becoming more accessible, and regional influences shaping the flavors and now it is a beloved dish at weddings, festivals, and family gatherings

This Shahi Paneer recipe is my take on the Indian classic, soft paneer cubes slightly seared, in a smooth tomato cream sauce that is lightly spiced with a hint of tanginess from the tomato paste and sweetness from sugar and scented with Kasoori Methi.  A garnish cilantro, and a side serving of sliced red onions help balance the whole dish. you an serve it with naan, lachaa Paratha or jeera rice.

Ingredients

• 8 tablespoons of butter separated
• 12 oz paneer chopped; either homemade or store bought will work just fine
• ½ medium onion about ½ cup, thinly sliced
• 3 medium tomatoes, chopped
• 1 teaspoons cumin
• 1 inch cinnamon bark
• 1 green cardamom
• 2 whole cloves
• 8 whole black peppercorns 
• 4 cloves garlic sliced
• 2 teaspoons ginger chopped
• 1  Hot Thai green chili slit into half (jalapeno or serrano works as well)
• 1/4 tsp of turmeric powder
• 4 tablespoons of Tomato Paste
• 1 tsp Kashmiri red chili powder 
• ½ tsp garam masala
• 1 teaspoon salt  or to taste
• 2 teaspoons sugar ( needed to balance out the tart tomatoes)  
• 1 teaspoon dried fenugreek leaves/ kasoori methi
• 3/4 – 1 cup heavy whipping cream
• 3-4 saffron pistils (optional) 
• cilantro for garnish 

For Cashew Paste:

• 12-14 whole Cashew nuts
• 1 cup Hot water

Prepare the Paneer:

1. Assuming you are using the vacuum packed shop-bought paneer (readily available at your local Asian store, Costco or Whole Foods) – cut the paneer into cubes or small triangles.- cut the paneer into small 1.5 cm cubes or 1.5 inch triangles.  

2. In a pan with a few spoons of oil sauté the paneer cubes in medium flame to give a golden sear to the outside and remove from the oil and transfer to a bowl.  To this add boiling hot water and soak for 5 minutes, then drain and keep aside.

Cook the Tomato and Onion Base

1. Warm up 4 tablespoons of the butter in a saucepan, then add the cinnamon, cardamom pod, cloves and peppercorns followed by the cumin and let it bloom
   
   
2. add sliced onions and sauté for 3 minutes (the onions should not brown but remain translucent), then add the ginger, garlic and green chili, and turmeric powder and 
   
   
3. Add the tomatoes and sauté to soften.  Drain and add the cashews to the tomato mixture, stir well and cover with a lid ( I used a pressure cooker and gave it 3 whistles to cook the sauce).
   
   
4. Simmer on a medium-low heat for 10 minutes, stirring frequently to prevent sticking until everything is soft. Allow to cool down.
   
   
5. Blend the mixture to a smooth paste. I use my Ninja and use the sauce function.  

Finish off the Sauce:

1. Warm up the remaining 4 tablespoons of the butter in a saucepan, and add 4 tablespoons of tomato paste, sauté to cook the paste for 3 minutes, add the sugar and allow to caramelize, about 30 seconds, also add a pinch of dried fenugreek to this, then add the blended tomato sauce and stir well.
   
   
2. Lower the heat and add the heavy whipping cream, remaining dried fenugreek(crush it between your palm before adding), Kashmiri red chili powder, salt, saffron and garam masala.
   
   
3. Taste and adjust salt and spice-if needed add more red chili powder.
   
   
4. Add drained paneer cubes. Mix and simmer for 1-2 minutes.
   
   
5. Garnish with cilantro.
   
   

Watch me make it here:

Beyond Shahi Paneer: A World of Paneer Dishes

From quick breakfasts to elaborate feasts, paneer is used in countless ways, each one showcasing the adaptability of this humble cheese. There is a wide array of paneer-based dishes that showcase its versatility and regional variations from deep-fried snacks to hearty gravies, each dish offering a unique twist on this humble cheese. Here are just a few other notable paneer dishes that are cherished across India:

Chili Paneer
Chili Paneer is a popular Indo-Chinese dish that’s a fusion of Chinese cooking techniques and Indian flavors. Paneer cubes are deep-fried until crispy and then tossed in a tangy, spicy sauce made with soy sauce, vinegar, and a variety of spices. It’s a perfect appetizer or snack and I have just the recipe if you want to try!

Paneer Makhani
Paneer Makhani, also known as “Paneer Butter Masala,” is a rich and creamy North Indian dish made from paneer cooked in a smooth, velvety tomato-based gravy.

Palak Paneer
A popular vegetarian dish in North India, Palak Paneer combines paneer with a smooth spinach gravy  and it’s a delicious way to enjoy both paneer and leafy greens in one dish. The spinach, cooked with spices like cumin, garlic, and garam masala, forms a nutrient-packed sauce that pairs wonderfully with paneer. 

Paneer paratha 
A popular Indian flatbread stuffed with a spiced paneer  filling. It is typically served as a breakfast, lunch, or dinner.

Paneer Tikka
One of the most loved starters in Indian cuisine, Paneer Tikka is made by marinating paneer cubes in a mixture of yogurt and spices, then grilling, air frying or baking them. The result is a smoky, charred exterior whilst still soft on the inside, it is best paired with a spicy mint chutney, naan and onions.

Kadhai Paneer
Named after the traditional wok-like vessel in which it is cooked, Kadhai Paneer is a spicy curry made with paneer, bell peppers, onions, and a robust blend of ground spices. The dish is stir-fried in a kadhai, which enhances the flavors and gives it a distinct aroma. 

Paneer Do Pyaza
A hearty and flavorful dish, Paneer Do Pyaza is made by cooking paneer with a generous amount of onions—both fried and raw—giving it a rich, savory taste. The dish is typically spiced with cumin, coriander, and turmeric, resulting in a satisfying curry that pairs perfectly with roti or rice.

Paneer Bhurji
A quick and flavorful dish, Paneer Bhurji is made by crumbling paneer and sautéing it with onions, tomatoes, green chilies, and a medley of spices. This scrambled paneer is perfect for a light breakfast or dinner and is often paired with chapatis or bread.

Paneer Pakora
For those who love deep-fried snacks, Paneer Pakora is an irresistible treat. Small cubes of paneer are dipped in a seasoned chickpea flour batter and deep-fried until golden brown and crispy. These fritters are often served with chutneys and are a popular choice for tea-time snacks.

Notes:

Plant based options: No Paneer – no problem any of the following work wonderfully as substitutes: 

• Extra Firm Tofu
• Tempeh
• Cauliflower florets
• Pumpkin
• Button mushrooms
• Garbanzo beans
• White beans ( i.e. Butter beans, Great Northern or Cannellini- anything that is hardy and will hold shape)
  
  What can you use instead of cashews?
  You can almonds 
  
  Always crush kasoori methi between your palm releases its flavor before adding to any food. 

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