How long does Shahi Paneer keep in the fridge?

Shahi Paneer keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Shahi Paneer ahead of time?

Yes. Shahi Paneer is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian vegetarian dishes taste better the next day once the masala has had time to meld.

What can I serve with Shahi Paneer?

Classic pairings include roti. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian VegetarianMain Mild

Shahi Paneer

Name: Shahi Paneer
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 200 g paneer cubes; 2 onions, boiled and pureed; 2 tomatoes, blanched and pureed; 12 cashews, soaked and ground with 2 tbsp milk; 1 tsp ginger paste; 1 tbsp ghee; 1 tbsp neutral oil; 1 tsp shahi garam masala; 0.5 tsp kashmiri red chilli powder; 2 tbsp single cream, to finish

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Cashew-tomato gravy

Time: 35 min
Serves: 4
Calories: 365 kcal
Protein: 14 g

0:00 / 1:26

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Method

1Heat ghee and oil. Add onion puree; cook on medium-low until it loses its raw smell, 6 minutes.
2Add ginger paste, tomato puree and chilli powder. Cook till the masala bubbles thick, 6 minutes.
3Stir in the cashew paste with 3/4 cup water; gently bubble 4 minutes.
4Add paneer and shahi garam masala. Cover and rest on the lowest heat for 5 minutes.
5Stir in cream just before serving; do not boil after this point.

About this recipe

Use tofu and substitute cashew paste + plant milk for cream; flavour is almost identical.

Ingredients

Method

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