Shahi means royal. This shahi paneer recipe lives up to its royal name, as it is rich, creamy and luxuriously delicious even without onions and garlic! You can create magic on the table with this gem of a curry!
This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the "Jump to Recipe" link above or the "Jump to" links below to get to the section you want.
Paneer is our family’s favourite. We have palak paneer regularly at our dinner table, and we enjoy vegetarian zucchini boats with paneer filling at our get-togethers. However, this decadent shahi paneer is reserved for more special occasions - when we don’t care about calories 😀.
This dish is a vegetarian gem from Mughlai cuisine that usually contains onions and garlic. However, I avoid eating onions and garlic on festival and religious days. Therefore, I have created an allium-free version of all my favorite dishes such as vegetable pulao and this aloo matar recipe. I came up with this shahi paneer recipe on one of those days. It is so delicious and flavorful that I make it all the time, whether it is a festival or not!
Do you make dishes that are free from alliums? Do let me know in the comments below. I would love to hear from you. -Padma
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Allergens Free Labels
This recipe is naturally vegetarian and is free from:
- gluten
- grains
- soy
- alliums
Why you will love this recipe
- This dish is easy to make and with my time saving method it comes together in under 45 minutes.
- It is super delicious and luxurious - perfect way to celebrate a special occasion.
- This dish is perfect for you if you are intolerant to onions and garlic.
- If you are a fan of Indian food, then this recipe is a great way to impress your guests.
- Your fussy eater will love it as the sauce is smooth and has no lumpy bits.
- The consistency and texture of the curry is perfect for scooping up with a piece of bread or poured on rice.
- It is a great make-ahead dish that keeps in the fridge for 3-4 days - it tastes even better the next day! See instructions below on how to store and reheat.
- You can use up the leftovers in many creative ways. See the section below for suggestions.
What is Shahi Paneer?
Shahi Paneer is a popular Indian dish that comes from the Mughlai cuisine of North India.
The word “shahi” means “royal” in Hindi, and the dish dates back to the Mughal Empire, which ruled India from the 16th to the 19th century.
This dish celebrates flavors, as it combines tender paneer (Indian cottage cheese) cubes with a creamy and flavorful sauce.
What are the ingredients of Shahi Paneer? The main ingredient of the dish is paneer - cut into cubes or triangles. The sauce usually has tomatoes, cream, cashews, onions, garlic, and various spices. Some versions are white in color, without tomatoes, and have more nuts and saffron. Some other versions have yogurt in it which gives the gravy a slightly sour taste.
Shahi Paneer has an indulgent texture and is often topped with nuts and fresh herbs, adding an extra layer of sophistication to its presentation.
Recipe overview
Flavor: This Mughlai shahi paneer is rich, creamy, and has mildly sweet notes that harmoniously blend together. The ginger adds pungency to balance the lack of garlic and onions. The nuts, seeds, and cream give the gravy a luxurious creaminess and the whole spices such as cardamom (black and green), cinnamon, and cloves bring warmth and depth to the flavor profile. The paneer remains tender and absorbs the flavors of the sauce.
Texture: A good shahi paneer recipe has a silky smooth and rich gravy. The paneer cubes stay soft and the luxurious creamy sauce coats them, creating a beautiful contrast and a pleasant play of textures in every bite.
Ease: This recipe was created for royalty, so it traditionally involves quite a few steps to bring out the flavor and the richness. For example, you have to soak and grind the nuts and seeds to a paste. You also have to make a paste of onions and garlic. Then, you have to pass the gravy through a fine sieve to ensure a smooth and glossy texture. However, in this version of the recipe, I have used many time-saving techniques that give the dish the same lusciousness that it is famous for. This way, you can save a lot of time (and washing up!).
Ingredients for Shahi Paneer
You might think this is a lot of ingredients, but trust me it is worth it! Moreover, you may already have all or most of these spices if you cook Indian food regularly.
See the recipe card for quantities.
Paneer: A delicious, hard cheese that when cooked, does not melt and it soaks up flavors really well. Use homemade or shop bought one. Paneer that is made with full fat (whole) milk works best for this recipe.
Cream: I have used light (single cream). You can use heavy (double) cream if you like a richer taste.
Ghee: No butter please. Butter is for paneer butter masala. Shahi paneer is made with ghee.
Tomatoes: Use a variety that is not too tangy.
Chili peppers: Use red or green. This dish is not overly spicy and so use mild ones.
Whole spices: These are the ones that are used in garam masala. They add a gentle warmth and aroma to the dish.
Nuts and seeds: Melon seeds and cashews are used for their rich creamy taste.
Sultanas: Also known as golden raisins or sultana raisins, add a sweet note to the dish.
Kasuri methi (dried fenugreek leaves) are available in most Indian and online stores.
Red chili powder (not in the picture) and is totally optional. I use a mild, brightly colored variety just to add a lovely reddish hue to the gravy.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Instructions
I have simplified this recipe by skipping the complicated and time-consuming steps (I will tell you what they are as we proceed). This way, you can achieve the perfect results in much less time.
Also, see the video below.
Step 1: Measure all the ingredients and start with some prep work:
- Cut the paneer into bite size cubes and soak them in warm water for 10 minutes or until needed.
- Chop the tomatoes, chili peppers, ginger, and cilantro stems.
Step 2: Make the shahi sauce / gravy
In a pan, melt ghee on medium-high heat. Next, add the whole spices and fry them for 1-2 minutes.
Add the chopped tomatoes, chili peppers, cilantro stems, ginger, sultanas, cashew nuts, melon seeds, coriander powder, and salt and stir them well.
Cover the pan and cook the mixture for 10 minutes or until the tomatoes turn mushy and soft.
Traditionally, you would soak the nuts and the seeds in water and make them into a paste. Then, you would add the paste to the cooking mixture. Moreover, if you were using onions and garlic, you would boil them separately and make them into a paste.
Remove the big cardamom, bay leaf, and cinnamon stick.
Then, transfer it to a blender jar and let it cool for a few minutes.
Add water and 1 cube of the paneer and blend it to a smooth sauce. Keep aside.
Traditionally, you would pass the sauce through a fine sieve to make sure that it has no lumps or chewy bits. However, I skip this step and use a high speed blender instead. I grind the mixture for a few extra rounds to get a smooth gravy.
Step 3: Bring the dish together
Wash the pan and put it back on medium-low heat. Then, add ghee, turmeric and red chili powder (if using) and fry for a few seconds.
This combination of turmeric and chili powder is what gives this shahi paneer recipe its lovely yellow-orange color 😊.
Add the sauce and water. On low heat, bring the sauce to a boil. Add the paneer cubes. Mix and cook for 4-5 minutes.
To finish off, add the garam masala, kasuri methi, and cream. Mix and cook for a minute or two.
Take off from the heat and garnish with (and this is totally optional) with slivers of ginger, more cream, and chopped cilantro.
That's it! Delicious shahi paneer is ready for you to devour! Serve it as a main with a bread or rice dish of your choice.
See section below for serving suggestions and how to use leftovers.
Notes and Tips for success
This dish depends on the textures and the right balance of spices to blend harmoniously. I have made this dish several times and taken many notes. I am happy to share with you what I have learnt to make this dish perfectly every time.
- Ghee or butter?: This dish uses ghee, not butter, as the traditional ingredient. Paneer butter masala, on the other hand, is made with butter.
- Cream: I have used light (single) cream. Heavy (double) cream will work well too, although it will make the sauce richer.
- Tomatoes: Use a variety that is not too tangy.
- Remember to add paneer when making the gravy - this adds extra creaminess to the dish.
- Use a high speed blender for smooth grinding.
- Paneer: Make sure it is fresh. Paneer that is not fresh will have a tangy taste to it which will ruin the taste of the dish. Remember to soak the paneer in warm water for at least 10 minutes - this will ensure that they are soft.
- Remember to remove the black cardamom, bay leaf, and cinnamon stick before you grind the gravy.
- Do not cook the dish for too long after adding the paneer. Cooking it for too long will make the paneer rubbery.
- You can cut the paneer into cubes or in triangles.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Storage, Leftovers, and Serving Suggestions
Refrigeration: Shahi paneer is a great make-ahead dish that tastes even better the next day! You can store it in an airtight container in the refrigerator for 3 to 4 days. Make sure to let it cool down to room temperature before storing it in the fridge.
Freezing: If you'd like to store it for a longer period, you can freeze it. However, keep in mind that freezing might affect the texture of both the sauce and paneer. I recommend that you save the sauce only and add paneer, cream, and the garnishes when you want to serve it.
To freeze, place the sauce in an airtight container or freezer-safe bag, leaving some space for expansion, for up to 2 months.
If you do love making your sauces ahead and freezing them, then I suggest you make this vegan tikka masala as well. It lasts in the freezer for upto 3 months!
Thawing and reheating: When you're ready to use it, thaw the sauce in the refrigerator overnight. Reheat it gently on the stovetop or in the microwave, stirring occasionally to avoid scorching. Add the cream, garam masala, kasuri methi, and the paneer cubes and cook on low heat for 3-4 minutes.
Serving suggestions: This classic Indian dish has enough spice and sauce in it to taste great with roti or rice. Here are some meal suggestions:
- Make a gluten free, allium free meal by serving it with plain rice or some jeera rice and sautéed okra.
- If you want to have a gluten free meal and want bread instead of rice, then pair it with grain free, gluten free naan and refreshing cucumber raita.
- The sweet notes of this dish work beautifully with the spiciness of bullet naan (not allium free).
How to use up leftovers? There are so many creative ways to enjoy this shahi paneer recipe!
- This flavorsome sauce can be the base for your lasagna or just tossed in some cooked macaroni (or any other pasta) and make a one-pot spicy pasta dish.
- If you like to eat meat, feel free to add some cooked meat to it. My meat eating friends say that chicken works very well with it.
- Toss in some leftover cooked rice and make a one-pot curry rice.
FAQ's
Shahi Paneer is known for its rich and luxurious flavor profile. The sauce is typically creamy and slightly sweet, often made with ingredients like tomatoes, cashews, and cream. Aromatic spices such as cardamom, cinnamon, and cloves contribute to its unique taste.
Paneer Masala also known as Paneer Tikka Masala, features a spicier and more robust flavor profile. The sauce is tomato-based and incorporates a blend of flavorful spices like cumin, coriander, turmeric, and garam masala. The dish has a well-rounded balance of tangy, savory, and spicy flavors.
"Shahi Paneer Masala" is not a distinct ingredient or spice blend, but rather a combination of spices and ingredients used to create the rich and flavorful sauce for Shahi Paneer. The term "masala" in Indian cuisine generally refers to a blend of spices that are used to add flavor and aroma to various dishes.
To prepare Shahi Paneer masala, the spices are often ground or blended together with other ingredients such as garlic, ginger, and onions. The resulting masala mixture is then used to create the creamy sauce that coats the paneer cubes.
Shahi Paneer and Tikka Masala are two distinct dishes in Indian cuisine, each with its own unique characteristics. While they may share some similarities, they have significant differences in terms of flavor, ingredients, and preparation.
For example, Shahi Paneer is a dish made with paneer (Indian cottage cheese) cubes cooked in a creamy and rich sauce. The sauce is typically made with a base of tomatoes, cashews, cream, and a blend of aromatic spices. It has a royal and luxurious flavor profile.
Tikka masala, on the other hand, is a dish that usually features marinated and grilled pieces of chicken (or other meats) cooked in a tomato-based sauce. The sauce is spiced with a blend of flavorful spices, often including cumin, coriander, garam masala, and turmeric. It has a tangy and savory flavor profile.
If you have made this creamy shahi paneer recipe, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma
📖 Recipe
Shahi Paneer Recipe without Onion and Garlic
Ingredients
Equipment
Instructions
- Measure all the ingredients
- Cut the paneer into bite size cubes and soak them in warm water for 10 minutes or until needed.
- Chop the tomatoes, chili peppers, ginger, and cilantro stems.
- In a pan, melt ghee on medium-high heat. Next, add the whole spices and fry them for 1-2 minutes.1 tablespoon ghee, 1 bay leaf, 1 black cardamom, 1 inch piece cinnamon, 2 green cardamoms, 2 cloves, 4 black peppercorns
- Add the chopped tomatoes, chili peppers, cilantro stems, ginger, sultanas, cashew nuts, melon seeds, coriander powder, and salt and stir them well. Cover the pan and cook the mixture for 10 minutes or until the tomatoes turn mushy and soft. Remove the big cardamom, bay leaf, and cinnamon stick. Then, transfer it to a blender jar and let it cool for a few minutes.2 medium (~150g) tomatoes, 2 chili peppers, 2 - 3 (~5g) cilantro stems, 1 inch piece (~7g) fresh ginger, 1 tablespoons sultanas, 6 cashew nuts, 1 tablespoon melon seeds, 2 teaspoons coriander powder, 1 and ¼ teaspoons salt
- Add water and 1 cube of the paneer and blend it to a smooth sauce. Keep aside.¼ cup water
- Wash the pan and put it back on medium-low heat. Then, add ghee, turmeric and red chili powder (if using) and fry for a few seconds.1 tablespoon ghee, ½ teaspoon turmeric, ¼ teaspoon ground red chili or paprika
- Add the sauce and water. On low heat, bring the sauce to a boil. Add the paneer cubes. Mix and cook for 4-5 minutes.¾ cup water, ½ lb. (225g) paneer
- To finish off, add the garam masala, kasuri methi, and cream. Mix and cook for a minute.½ teaspoon garam masala, ½ teaspoon kasuri methi (dried fenugreek leaves), 1 tablespoon light cream (single cream)
- Take off from the heat and add the garnishes, if you prefer.cilantro, slivers of ginger, cream
- Serve with rice or bread of your choice.
Nutrition
The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Video
Notes
Alternative quantities provided in the recipe card are for 1x only.
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Katie says
Thank you for this recipe! I've been looking for options without onions as my partner is sensitive to them.
Padma Kumar says
Thank you, Katie. Happy to note that it suits your partner's dietary requirements.
Catherine Kay says
This Shahi Paneer recipe without onion and garlic looks fantastic! I love how it retains all the rich, creamy flavors while being perfect for those who avoid them.
Padma Kumar says
Thank you Catherine!
nancy says
what a creamy and delicious curry. everyone loves it especially cuz there are no onions
Padma Kumar says
Thank you Nancy. So glad to hear this.
Andréa Janssen says
A great curry is always a winner and I just love paneer. I'm going to prepare this shahi paneer recipe this weekend, because I can't wait to try it!
Padma Kumar says
Yay! Thank you Andrea. Cannot wait to hear about it!
Marcellina says
Thoroughly explained for someone like me who has never made shahi paneer. Can't wait to try it!
Padma Kumar says
Thank you so much Marcellina. Looking forward to you trying it.
Covita says
I love curry, and I love Paneer- and you have made it packed with flavor without garlic, and onion- Brilliant! This is a delicious recipe.
Padma Kumar says
Thank you Covita. The spices bring all the flavor and deliciousness!