Shahi Paneer is a rich and creamy North Indian dish traditionally cooked with paneer (Indian cottage cheese) in a luxurious, lightly spiced gravy. However, many versions use heavy cream and onions, which some people choose to avoid due to dietary restrictions or taste preferences. This recipe provides an alternative by making Shahi Paneer Recipe Without Cream and Onions, while retaining its royal flavor and texture.
This variation ensures that the dish remains delicious and creamy by using natural ingredients like cashews, yogurt. By eliminating the onion, it satisfies those following a Jain or sattvic diet while maintaining the rich flavor of traditional Shahi Paneer. Whether you are looking for a lighter version of this classic dish or trying something new, this recipe is a must-try!
Why make Shahi Paneer without cream and onion?
- No cream: Perfect for those who want a lighter version without compromising on the richness of the dish.
- No onion: Ideal for individuals following a Jain or Sattvic diet or avoiding onions for digestive reasons.
- Healthy and wholesome. Digestible: This version is easy on the stomach, but still offers a pleasant experience.
- Naturally creamy: The use of cashews and almonds ensures a thick, creamy texture without adding heavy dairy products.
- Rich in flavor: The combination of aromatic spices and yogurt enhances the flavor of the dish, making it just as delicious as the traditional version.
Ingredients
For the gravy:
- 2 large tomatoes (pureed)
- 10-12 cashews (soaked in hot water for 15 minutes)
- 1 cup curd
- 1 teaspoon watermelon seeds (optional, for satiety)
- 1-inch ginger (minced)
- 3-4 garlic cloves (optional, for those who use it)
- 1 green chili (chopped)
- 1 teaspoon ghee or butter
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin Powder
- 1 teaspoon garam masala (shahi paneer masala)
- 1 teaspoon kasuri methi (dried fenugreek leaves, crushed)
- 1 teaspoon sugar
- Salt to taste
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon black pepper powder
- 1/2 cup full-fat milk or coconut milk (for spiciness)
- 1/2 teaspoon cardamom powder
For the paneer:
- 200 grams paneer (triangular or sliced)
- 1 tbsp ghee (for frying)
Garnish:
- Chopped coriander leaves
- Silver almonds or pistachios (for a royal touch)
- Few saffron threads
Step-by-step cooking instructions
Step 1: Cook the tomato base and prepare the cashew paste
- Heat 1 tbsp ghee in a pan.
- Cash the cashews, grated ginger and green Add the chillies. Saute for a minute.
- Add the tomato puree and cook on medium heat until the oil starts separating (about 5-7 minutes). And then make a paste of it in a mixer.
Step 3: Add spices
- Reduce the heat and add turmeric powder, coriander powder, cumin powder, red chili powder, salt, sugar and black pepper.
- Stir well and cook for another 2 minutes.
Step 4: Add tomatoes and cashew paste
- Add cashew paste to the cooked tomato mixture.
- Keep stirring continuously on low heat to prevent burning.
- Add full-fat milk or coconut milk or curd and mix well.
- Add cardamom powder and saffron mixed milk/curd to enhance the taste.
- Let the gravy simmer for 5-7 minutes until it thickens.
Step 5: Prepare the paneer
- In a separate pan, heat 1 tbsp ghee.
- Gently sauté the paneer cubes for 1-2 minutes until they turn slightly golden (optional, can also be added directly).
Step 6: Prepare the dish
- Slowly add the sautéed paneer to the boiling gravy.
- Garlic masala and kasoori methi powder Sprinkle.
- Boil again for 2 minutes, allowing the flavors to adjust. Mix.
Step 7: Garnish and serve
- Garnish with chopped coriander, chopped almonds/pistachios and a few saffron strands.
- Serve hot with naan, roti or jeera rice.
Tips for the perfect Shahi Paneer
- Use fresh paneer: Homemade or fresh store-bought paneer enhances the texture of the dish.
- Adjust the richness: If you want a more savory version, use coconut milk or full-fat dairy milk or yogurt liberally. Do.
- Blending Technique: Always blend the cashew paste and tomatoes smoothly to achieve a creamy consistency.
- Slow Cooking: Cooking on low heat helps retain the richness and enhance the flavor.
- Enhance the aroma: Adding a small pinch of nutmeg powder or rose water gives the dish a luxurious touch.
Variations
- Vegan Version: Replace the dairy-based milk with almond or coconut milk and use plant-based butter or oil.
- Nut-Free Version: For the same creamy effect, replace the cashews with poppy seeds or toasted pumpkin seeds. Change.
- Spicier version: Add more green chilies or a pinch of cayenne pepper for an extra kick.
Nutrition information (per serving)
- Calories: ~250 kcal
- Protein: 10 g
- Fat: 18 g
- Carbohydrates: 12 g
- Fiber: 2 g
Final thoughts
Without the cream and onion, this royal cheese maintains the royal essence of the dish and makes it lighter and more digestible. It’s a perfect option for special occasions, festive meals or a relaxing weeknight lunch. Whether you pair it with soft naan, crispy paratha or fragrant basmati rice, this dish is sure to impress.
For more traditional and Indian recipes, check out Quick Kitchen Tips for authentic cooking tips!
