Delhi Refugee-style Shahi Paneer
The tomato-heavy, creamy version popularized by post-1947 eateries.
About this dish
This version of Shahi Paneer emerged from the iconic eateries established in Daryaganj and Pandara Road by Punjabi migrants after 1947. Unlike the white Mughal version, this is a vibrant orange-red, tomato-based gravy that bridges the gap between Butter Chicken and vegetarian cuisine. It is defined by its smooth texture, the sweetness of honey, and the heavy use of cream and butter.
Ingredients
The Paneer
- 400g Paneer, cut into triangles or large cubes
- 2 tbsp Butter, unsalted
The Makhani Base
- 500g Ripe red tomatoes, roughly chopped
- 2 medium Onions, sliced
- 25g Cashew nuts
- 1 inch Ginger, chopped
- 6 cloves Garlic, peeled
- 2 Green chillies
Finishers
- 2 tbsp Kashmiri Red Chilli powder
- 1 tsp Kasuri Methi (dried fenugreek), toasted and crushed
- 1/2 tsp Garam masala
- 1 tbsp Honey or sugar
- 1/2 cup Heavy cream
- Salt to taste
Method
- 1
Boiling the Base
In a pot, combine tomatoes, onions, cashews, ginger, garlic, green chillies, and 1 cup of water. Boil over medium heat for 20-25 minutes until the tomatoes are completely mushy and the onions are translucent. This 'boil-first' method creates the signature smooth texture found in Delhi restaurants.
- 2
Cooling and Blending
Allow the boiled mixture to cool down to room temperature. Transfer to a high-speed blender and process until it becomes an extremely fine, pale orange puree. Do not add extra water during blending to maintain a concentrated flavor.
- 3
The Straining Ritual
Pass the blended puree through a fine-mesh sieve (channi) into a clean bowl. Use the back of a spoon to push the pulp through, discarding the skins and seeds. This step is mandatory for that 'Shahi' (royal) velvety mouthfeel.
- 4
Temper with Butter
Heat a heavy kadai and melt the butter. Immediately add the Kashmiri red chilli powder to the butter—it will bloom and turn the fat a deep crimson. Take care not to burn the spice; it only needs 5-10 seconds.
- 5
Cooking the Puree
Pour the strained tomato-onion puree into the spiced butter. The mixture will splutter, so be careful. Cook on medium-low heat for 10-12 minutes, stirring occasionally, until the sauce thickens and tiny droplets of butter appear on the surface.
- 6
Sweet and Savory Balance
Stir in the salt and the honey (or sugar). The sweetness should be subtle, just enough to cut through the acidity of the tomatoes. Add the garam masala and the crushed kasuri methi, which provides the distinctive smoky aroma.
- 7
The Cream Addition
Lower the heat to low and pour in the heavy cream. The color will transform from dark red to a bright, creamy orange. Stir gently in a circular motion to incorporate the cream without it curdling.
- 8
Adding Paneer
Gently place the paneer triangles into the gravy. Unlike other dishes, the paneer here is usually not fried, keeping it soft and dairy-forward. Let it simmer for just 3-4 minutes so the paneer pieces warm through to the center.
- 9
Final Glaze
If the gravy is too thick, add a small splash of hot water or milk to reach a coating consistency. The gravy should be thick enough that it doesn't run when placed on a flat plate. Turn off the heat immediately.
- 10
Resting
Let the dish sit covered for 5 minutes before serving. This allows the flavors to settle and the paneer to fully absorb the creamy essence of the makhani gravy.
Notes & variations
- Use only Kashmiri Red Chilli powder for the color without extreme heat.
- If tomatoes are very sour, you may need an extra teaspoon of honey.
- For a lighter version, replace half the cream with full-fat yogurt whisked smoothly.
- Authentic Delhi style uses triangles of paneer, which signifies a restaurant-style presentation.
Serve with
Garlic Naan or Roomali Roti and a side of sliced vinegar onions.
Cook's note
Toasting the Kasuri Methi on a dry pan for 30 seconds before crushing it between your palms releases the oils that give the dish its 'restaurant' smell.