· By ODM Masala
Shahi Paneer Recipe: Creamy Mughlai Gravy With Javitri
Quick answer: Shahi paneer is a rich, mildly spiced Mughlai curry of soft paneer cubes in a smooth onion, cashew and curd gravy, finished with cream. The "shahi" (royal) taste comes from a small pinch of javitri (mace) and green cardamom, and the whole dish is ready in about 35 minutes.
Shahi paneer (also called shahi paneer curry, shahi paneer masala or royal paneer) is the dish people order when they want something creamy but not fiery. Javitri is known as mace in English: the lacy red covering of the nutmeg seed, sold as dried blades. You only need a little of it, and it is the one spice that makes restaurant shahi paneer smell the way it does.
What Do You Need for Shahi Paneer?
This makes 3 to 4 servings.
- 250 g paneer, cut into cubes
- 2 medium onions, roughly chopped
- 12 to 15 ODM Cashews (kaju)
- 1/2 cup thick fresh curd, whisked smooth
- 1/4 cup fresh cream
- 1 tbsp ghee and 1 tbsp butter
- 1 tsp ginger-garlic paste
- 3 green cardamom pods, 2 cloves and 1 small bay leaf
- 1 to 2 small blades of ODM Javitri (mace), or a small pinch ground
- 1/2 tsp Kashmiri mirch powder for a soft orange colour
- Salt to taste and 1/2 to 1 tsp sugar
- A few strands of saffron soaked in 1 tbsp warm milk (optional)
How Do You Make Shahi Paneer Step by Step?
- Boil the paste base. Put the onions and cashews in a pan with 1 cup water and simmer for 8 to 10 minutes until the onion is soft. Cool slightly and blend to a very smooth, pale paste.
- Soften the paneer. Soak the paneer cubes in warm salted water while you cook. This keeps them soft and stops them going rubbery.
- Temper the whole spices. Heat the ghee and butter on medium-low. Add cardamom, cloves, bay leaf and the javitri blades. Stir for 20 to 30 seconds until fragrant, without letting them darken.
- Cook the paste. Add the ginger-garlic paste for a few seconds, then the onion-cashew paste. Cook on low, stirring, for 5 to 6 minutes until it thickens and the fat starts to show at the sides.
- Add the curd on low heat. Turn the flame to its lowest. Add the whisked curd a spoon at a time, stirring all the while, so it does not split. Add Kashmiri mirch, salt and sugar.
- Simmer. Add about 1/2 cup warm water to get a flowing gravy and simmer for 4 to 5 minutes.
- Finish. Drain the paneer and add it with the cream and saffron milk. Warm through for 2 minutes only, then switch off. Pick out the bay leaf and javitri blades before serving if you like.
How Much Javitri Should You Use in Shahi Paneer?
Mace is strong, so less is more. These are rough home starting points; adjust to your taste.
| Gravy for | Whole javitri | Ground javitri | What you will notice |
|---|---|---|---|
| 2 servings | 1 small blade | A tiny pinch | Gentle warm aroma |
| 3 to 4 servings | 1 to 2 small blades | A small pinch | Clear "restaurant" fragrance |
| 6 to 8 servings | 2 to 3 small blades | About 1/8 tsp | Rich, festive aroma |
If the gravy tastes slightly bitter or soapy, too much mace went in. Add a little more cream and a pinch of sugar to balance it. For more ways to cook with it, read how to use javitri in Indian cooking.
What Is the Difference Between Shahi Paneer and Paneer Butter Masala?
- Base: shahi paneer uses an onion, cashew and curd base; paneer butter masala is built on tomatoes and butter.
- Colour: shahi paneer is pale cream to soft orange; butter masala is a bright orange-red.
- Taste: shahi paneer is mild, nutty and fragrant from javitri and elaichi; butter masala is tangier.
- Close cousin: navratan korma uses a similar white gravy but adds mixed vegetables and fruit.
Why Use Whole Javitri Instead of Ready Powder?
Whole blades hold their aroma far longer than pre-ground mace, and you can see what you are buying. ODM Javitri is whole and pure, free from additives, so a blade or two is enough to scent the whole pot. If you are new to it, our guide on nutmeg vs mace explains how the two spices differ. Like all ODM spices, it is handpicked, with no artificial colours and no fillers.
FAQ
What is javitri called in English?
Javitri is called mace in English. It is the dried, lacy covering around the nutmeg seed (jaiphal) and has a warm, delicate aroma.
Can I make shahi paneer without onion and garlic?
Yes. Skip the onion and garlic, boil the cashews with a little melon seed (magaz) or extra cashews instead, and use grated ginger only. The gravy will be lighter but still creamy.
Why did my curd split in the gravy?
The heat was too high or the curd was cold. Whisk room-temperature curd until smooth and add it slowly on the lowest flame while stirring.
For that true royal aroma in your next shahi paneer, try a blade of ODM Javitri (whole mace).