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 rice, 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: 350 g paneer, in cubes; 0.5 cup cashews, soaked; 2 large onions, boiled and pureed; 1 tbsp ginger-garlic paste; 1 tsp shahi jeera; 2 green cardamoms; 1 bay leaf; 1 tsp Kashmiri chilli; 1 tsp coriander powder; 0.5 cup milk or cream; 1 tsp rose water (optional); 2 tbsp ghee; 1 tsp salt

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Cashew-based simmer

Time: 35 min
Serves: 4
Calories: 430 kcal
Protein: 20 g

0:00 / 1:34

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Method

1Blitz soaked cashews with 1/2 cup water to a silky paste.
2Heat ghee, crackle shahi jeera, cardamom and bay leaf. Add ginger-garlic, fry 1 minute.
3Add onion puree and cook till golden — about 10 minutes, stirring constantly so it doesn't catch.
4Stir in cashew paste, chilli, coriander powder and salt; cook 5 minutes till shiny.
5Add 1 cup water and the milk; gently bubble 5 minutes. Gently slide in paneer and warm through.
6Finish with a few drops of rose water just before serving. Pair with butter naan.

About this recipe

Cashew cream + tofu works well. The aromatic Mughlai spicing is the soul.

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