Easy Shahi Paneer Recipe

⭐ NOMIX SHAHI PANEER (Official Recipe)

📌 Ingredients (Serves 3–4)

Paneer

• Paneer – 250 g, cut into cubes

• Hot water – 1 cup (for soaking paneer)

For the Shahi Base

• Onion – 1 medium, sliced

• Tomatoes – 2 medium, chopped

• Ginger – 1 inch

• Garlic – 3 cloves

• Cashews – 12–15

• Green chilli – 1 (optional)

NOMIX Masala & Essentials

• NOMIX Shahi Paneer Masala – 2 tbsp (about 12–14 g)

• Kashmiri red chilli powder – ½ tsp (optional, only for colour)

• Turmeric – ¼ tsp (your blend already covers most of this)

• Kasuri methi – 1 tsp

• Fresh cream – 3 tbsp

• Milk – ½ cup

• Ghee or oil – 2 tbsp

• Salt – to taste

• Sugar – ½ tsp (optional but recommended for authentic balance)

👨‍🍳 Step-by-Step Recipe (Beginner Friendly)

1. Keep paneer soft

1. Cut paneer into cubes.

2. Soak in hot water for 10 minutes. (This step prevents chewy paneer — do not skip.)

2. Make the Shahi paste (the heart of the dish)

1. Heat 1 tbsp ghee in a pan.

2. Add onions, ginger, garlic, cashews, and green chilli.

3. Sauté on medium flame until onions turn light golden (not dark).

   If onions brown too much, the gravy loses the “shahi” sweetness.

4. Add tomatoes and cook until they turn soft and mushy.

5. Cool slightly and blend into a smooth, creamy paste using a little water.

3. Build the gravy

1. Heat 1 tbsp ghee again.

2. Add the prepared paste and cook on medium heat for 3–4 minutes until it thickens and turns glossy.

3. Add:

   • 2 tbsp NOMIX Shahi Paneer Masala

   • Turmeric

   • Optional chilli powder (for colour)

4. Cook for 2 minutes so the masala releases its aroma.

4. Add liquid and simmer

1. Pour in ½ cup milk and mix well.

2. Add salt to taste.

3. Cook for 5 minutes on low flame until the gravy becomes creamy and smooth.

Don’t rush this part — this is where the NOMIX blend opens up fully.

5. Add paneer

1. Drain paneer from hot water and add to the gravy.

2. Stir gently so the cubes don’t break.

3. Simmer for 4–5 minutes on low flame.

6. Royal finishing

Add:

• 3 tbsp fresh cream

• ½ tsp sugar

• 1 tsp crushed kasuri methi

Mix once, cook for 1 minute, and turn off the flame.

🍽️ Serve With

• Butter naan

• Lachha paratha

• Garlic naan

• Jeera rice

Add a swirl of cream and a few toasted cashews for presentation.

✔️ NOMIX-Specific Tips (So the dish always works)

• Do NOT add too much masala.
  Your blend is potent — 2 tbsp for 250 g paneer is the sweet spot.
  More than this may make the dish slightly bitter.

• Avoid high heat after adding milk or cream.
  High heat can split the dairy.

• If gravy is too thick: add warm water or milk.

• If gravy is too pale: use the optional ½ tsp Kashmiri chilli.

• If gravy tastes flat: add a pinch more salt — dairy dulls salt perception.