Punjabi Shahi Paneer recipe in English step by step: 1 Best

Hey Paneer Lover! If you want to fly from earth to the sky, then try my style Punjabi Shahi Paneer recipe in English step by step: Paneer Makhani Recipe

which is Lot more Better Than Dhaba Style and Restaurant style Punjabi Shahi Paneer Recipe,

Table of Contents

I am not saying these words to you! my family members said this to me, when I served them this Punjabi shahi paneer recipe.

I have shared 11 pro tips in this blog post about this recipe, if you follow them,

You can enjoy those chewy bites of paneer cubes in your mouth.

I have shared very too easy to understand and easy to follow instructions for your guys to cook this Punjabi shahi paneer recipe.

First I have shared, all the ingredients, gather them first, then I have shared instructions for cooking this shahi paneer recipe in total 10 steps,

Follow each step, as I shared with you, why, read more, I have shred this also in my first tip. (In the tips section)

So let’s not wait anymore and get into your kitchen and try my style Punjabi shahi paneer recipe, which is better than restaurant and dhaba style.

Punjabi Shahi Paneer Recipe English Written : Paneer Makhani Recipe:

Punjabi Shahi Paneer recipe in English step by step: Paneer Makhani Recipe

first i have shared, ingredients, then cooking instructions and then pro tips in this blog post. very easy to understand and follow cooking instructions for you.

Shahi Paneer Recipe Ingredients:

I am cooking it for 4 to 6 person in my family, so I am taking ingredients quantity according to that.

So you also take ingredients quantity the same, even if your family members are only 3 or 4.

Trust me, this Punjabi shahi paneer recipe will taste lot better in the next day also.

Ok so, now first let’s gather some ingredients for our Punjabi shahi paneer recipe.

Ingredients for paneer fry and Makhani gravy in Punjabi Shahi paneer recipe:

First Take 400 Grams of paneer and cut it into 1 inch sizes cubes {this much paneer is good enough for 4 to 6 person}
Next take 4 table spoon of Ghee (clarified Butter) or you can take any cooking oil or butter 4 table spoon
Next take 3 bay leaves (tej patta)
Then take 3 cloves, 3 green cardamom pods, 1 black cardamom pod
And then take 1 cinnamon stick (should be 2 inch size)
Next take 2 medium size of onions and chop them finely into very thin slices or pieces.
Next take 2 table spoon of freshly grinded ginger and garlic paste

Then take 1 table spoon of Deggi Mirch powder (or you can take regular red chilli powder 1 table spoon)
Now take 1 table spoon of coriander powder
Next take ½ (half) tea spoon of turmeric powder
Then take ¼ (half of half) tea spoon of garam masala powder
Next take 4 medium size of fresh red tomatoes and make a smooth puree of tomatoes
Next take 12 to 15 cashews (kaajuu) and soak them in water for 30 minutes, and then make a smooth paste of cashews.
Next take 3 table spoon of thick heavy cream
Then take half tea spoon of sugar or honey, to balance the spiciness of whole spices
Next take salt as much needed
Then lastly take fresh finely chopped coriander leaves for garnishing.

Friends take all these 19 ingredients for sure, because we have to cook this Punjabi shahi paneer recipe better than dhaba style and restaurant style

So don’t miss any ingredients, gather them first, so that, while cooking our Punjabi shahi paneer, you don’t miss any ingredient.

Now let’s move to the next step, which is following my easy to understand instructions,

Which I have given below in step wise, so that, you can understand easily, how to cook Punjabi shahi paneer recipe.

So let’s goooooo, to the cooking process.

Instructions for Cooking Punjabi Shahi Paneer Recipe in English step-by-step:

Step 1:- First Let’s Prepare our Makhani Gravy:

So for this, first take a pan or kadai and add 3 table spoon of Ghee or Butter or Any Cooking Oil

And heat it for few seconds on medium flame and then

Add 3 bay leaves (tej patta), then add 4 cloves, 3 green cardamom pods, 1 black cardamom pod and 1 cinnamon stick in the pan

And let these whole spices cook for few seconds like 7 to 10 seconds on medium flame.

Step 2:-

Now add 2 medium size of thinly slices onion pieces in the pan and cook onions until they become little golden colour

It will take 4 minutes on medium flame cooking.

Now in the pan add 2 table spoon of freshly grinded ginger and garlic paste

And let this ginger garlic paste cook for 1 minute on low flame, so that the raw smell of Ginger and garlic paste disappears.

Step 3:-

Now add 4 fresh and red tomatoes puree in the pan and mix everything and cover the pan with lid and cook tomatoes on very low flame for 10 to 12 minutes.

In this much of time, our tomatoes will become soft, they get cooked perfectly, and tomatoes will release Oil in the pan.

Don’t burn the tomatoes while cooking it for 10 to 12 minutes on very low flame,

You can stir in the pan in middle of this cooking time.

After cooking tomatoes for 12 minutes on very low flame, now you can mash the tomatoes and onions in the pan using spoon,

We are doing this because, sometimes onions or tomatoes will be hard, and we need smooth makhani gravy in our Punjabi shahi paneer recipe,

So mash the mixture perfectly using spoon and make a smooth paste mashing it in the pan.

Step 4:- Time to give our dish the taste:

So now add 1 table spoon of red chilli powder, 1 table spoon of coriander powder, half tea spoon of turmeric powder,

Half tea spoon of garam masala powder and then add half tea spoon of salt in the pan and

Mix gently everything in the pan and cook it on very low flame for 1 minute.

Don’t burn the spices in the pan, or else it will give bad taste to our Punjabi shahi paneer recipe.

Step 5: making Rich our Punjabi shahi paneer with this:

Now let’s add the cashew paste, which we have made with soaked 15 to 20 cashews (kaajuu),

(add cashews in the mixer grinder and add little water and make a smooth paste of it using mixer grinder)

Yess, now add this cashews paste in the gravy and cook it for 2 to 3 minutes on low flame,

Don’t cook it medium flame, or else, cashews paste will stick to the pan surface,

When you add cashews paste in the gravy, mix it continuously for 1 minute and cook it for 2 to 3 minutes on very low.

Step 6:- Desired Quantity Step:

Now add 1 cup of warm water in the gravy and mix everything in the pan

And cook it for 10 to 12 minutes on very low flame. We have to simmer this gravy now,

So that everything cooks perfectly with water in the pan.

NOTE: – don’t add chilled or normal water, because our cooked spices again become raw and when you eat, this give you little raw taste on spices.

So add only warm or hot water in the pan and mix it gently and cover the pan with lid and cook it for 10 to 12 minutes on very low flame.

{here you can add water according to your desired quantity, but don’t add too much water in the pan, because Punjabi shahi paneer recipe is not much liquidly or watery.}

Step 7:- Let’s Balance the dish:

Now add half tea spoon of sugar or honey in the gravy, because we are using tomatoes and whole spices,

Which is a combination or warm taste and acidity of tomatoes.

So add half tea spoon of sugar or honey to balance the acidity and warm flavour of whole spices.

After adding sugar, mix it gently and Cook it for 1 minute on low flame.

Now taste little of this gravy and add salt according to your taste, if everything is perfect,

Now let’s move to the next step.

Step 8:- Star Step:

Now let’s add our star ingredient, which will makes this dish more delicious Punjabi shahi paneer recipe.

Before adding, we have to prepare first, so,

Now Take another pan and add enough quantity of ghee or butter or cooking oil in the pan,

And then add those paneer cubes in the pan and shallow fry them,

Gently Cook paneer cubes on medium flame in ghee or butter or oil, until all the paneer cubes become golden brown in colour.

NOTE:- we are frying paneer after preparing gravy. Because when you first fry paneer before cooking makhani gravy,

Then you have to keep aside paneer cubes after frying. Because then you have to prepare makhani gravy,

Do you know what happens?

Of-course your fry paneer cubes will become hard until you prepare makhani gravy, and when you add this in the makhani gravy,

This hard paneer cubes will not absorb flavours in them,

Then you have to eat hard fried paneer cubes in the Punjabi shahi paneer recipe.

This is a pro tip, note it, and follow the exact step, which I am sharing with you guys in this Punjabi shahi paneer recipe.

So fry paneer only after preparing makhani gravy, so that you can avoid eating hard paneer cubes in this dish.

Step 9:- Assemble:

Now after you fry all the paneer cubes till they become nice golden brown colour,

Now time to add this fried paneer cubes in the gravy,

Now add this fried paneer cubes in the makhani gravy and mix gently in the pan.

And cook it again for 2 to 3 minutes on very low flame, so that our fried paneer cubes can absorb the flavours of our makhani gravy in it.

Step 10:- Rich Step:

After adding paneer in the gravy and cooking it for 2 to 3 minutes on very low flame,

Now let’s make our Punjabi shahi paneer recipe more rich,

So here add 3 table spoon of Thick Heavy Cream in the gravy like you are garnishing your Punjabi shahi paneer recipe.

And now again garnish it with some fresh finely chopped coriander leaves in the pan.

Now turn off the gas flame and on top of the gravy, you can add 1 table spoon of butter of ghee And cover it with lid for 2 minutes.

So, that’s it friends, this is the Best Punjabi Shahi paneer recipe in English step by step for you.

how will you going to enjoy this shahi paneer recipe? my best combination is jeera rice with shahi paneer recipe and steamed basmati recipe with shahi paneer recipe.

if you are a roti lover, than must try rumali roti with shahi paneer or roti and chapati with shahi paneer recipe.

Now let me share some pro tips for you, so that you can also master in this Shahi paneer recipe.

Pro Tips for Cooking Punjabi Shahi Paneer Recipe:

Tip Number 1:-

your first pro tip, please don’t fry paneer cubes before cooking makhani gravy, because

if you first fry paneer cubes, then you can to keep it aside to then you have to move to the next step,

which is to prepare makhani gravy,

And in between of this, your fried paneer cubes will become hard and

when you add this fried paneer cubes in the gravy, then your paneer cubes won’t absorbs flavours of makhani gravy in it,

And you have eat hard fried unflavoured paneer cubes, so don’t you every first fry paneer cubes and keep it aside,

Always do it this step, after preparing makhani gravy.

Tip Number 2:-

In this shahi paneer recipe, you can use only ghee or only butter or only oil also,

But my pro tip is, use ghee for cooking makhani gravy and use butter for frying paneer cubes.

Tip Number 3:-

If you don’t want to use much oil in your shahi paneer recipe,

then you can fry the big paneer cube pieces at once in 2 table spoon of butter.

See when you first cut paneer in cubes, and then when you fry them, then you have to add more oil or butter or ghee to fry all the paneer cubes.

So to prevent this, you can first fry one big paneer cube at once in the less oil in the pan, and

Then cut it into cubes shapes and then, you can add this fried paneer cubes in the makhani gravy.

Tip Number 4:-

For best colour in this Punjabi shahi paneer recipe, you can use Kashmiri red chilli powder and deggi mirch powder.

Note: if you are using Kashmiri red chilli powder, then use 1.5 table spoon of Kashmiri red chilli powder

Or if you are using deggi mirch powder, then use only 1 table spoon of it.

Because Kashmiri red chilli powder is less spicy then deggi mirch powder.

Tip number 5:-

If you are health conscious, then in this Punjabi shahi paneer recipe, you can use no fat cream, instead of using thick heavy cream.

It still gives you the same taste with fewer calories.

Tip number 6:-

See, this makhani gravy is always good, when you cook it like smooth gravy,

So to make it more smooth makhani gravy, you can blend step 2 in the mixer grinder.

Read what I shared in step 2 of cooking instructions process.

This is optional, if you want smooth makhani gravy, then do this, or else, you can just mash onions after cooking onions till golden in colour.

Tip number 7:-

In this Punjabi shahi paneer recipe, you can use almond paste, thick coconut milk, or cashews paste also.

Use any one in this recipe to make this recipe rich in flavours.

Tip number 8:-

See if you want more intense flavours of tomatoes and onions, then before adding them in the dish,

You can roast them first on the gas and then make a smooth paste of tomatoes and onions,

Then use this paste directly in the dish, after adding oil and whole spices which I have shared in the step 1 of cooking instructions process.

Tip number 9:-

Don’t add too much of water in this shahi paneer recipe, don’t make your dish watery,

Because every makhani gravy taste lot better in thick only.

Tip number 10:-

For more healthier version of shahi paneer recipe, you can skip frying paneer in the oil,

You can directly use it in this makhani gravy, after adding water (step 6) and cooking it for 10 to 12 minutes on very low flame.

Add directly this raw cubes of paneer in the dish to make it more healthy version of shahi paneer recipe.

Tip number 11:-

See we call this recipe, shahi, which means royal, so in this recipe, 3 ingredients are must to use,

Don’t you ever dare to skip them, if you don’t have those 3 ingredients in your home, buy them or do whatever,

But don’t miss those ingredients,

Now you tell me in the comment section, what are those 3 ingredients we don’t have to miss in this recipe,

Or else this recipe will not called as shahi recipe, tell me in the comment section, I pin your comment, whoever gives the right answer.

Go and comment down fast below.

Alright guys, My This Punjabi shahi paneer recipe is lot better than dhaba style and restaurant style.

I am not saying this, my family told me this, after I served them this Punjabi shahi paneer recipe.

You should also try this recipe, follow the same steps which I have shared with you in this blog post Punjabi shahi paneer recipe.

And your family members also tell you the same. What my family told me after I served them this Punjabi shahi paneer recipe.

That’s it for this recipe now, go and try must this recipe in your kitchen and impress your family and friends with this shahi paneer recipe.

Now if you like this recipe and the pro tips which I have shared in this recipe,

Then please share this blog post with your friends and with family, and tell me in the comment section, what are those 3 ingredients which you don’t have to miss in this shahi paneer recipe.

Checkout my more lost recipes below,

1:- Try My 7 Veggies Rich Healthy Sambar Recipe

2:- Dhansak Lost Recipe

3:- 4 types of upma recipe

4:- 5 Healthy summer drinks to stay hydrated and healthy

Best Palak Paneer Recipe

And let me see you amazing guys in the next blog post with new recipes in my style.

Which is of-course better than dhaba style and restaurant style recipes.

Alright guys, now bye bye, see you again and see you again in the next blog post.