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Shahi Paneer

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Shahi Paneer

  • Vegan
  • Medium



Shahi Paneer recipe-Delicious Shahi paneer(cottage cheese) cooked in creamy and rich gravy with mild spices.Most popular dish in restaurants for all occasions.


  • 200 gms or 2 cups Paneer, cut into small cubes (cottage cheese)
  • 1 cup finely chopped Tomatoes
  • Cinnamon 1 inch piece
  • 1 tsp Kashmiri Red Chilli Powder
  • 2 tsp Garam Masala Powder
  • 1 tsp Black Pepper powder
  • Cardamom powder a pinch
  • 1 tsp Salt or as per taste
  • 1 tsp dried fenugreek (kasuri methi)
  • a pinch of Sugar
  • 1 Tbsp Tomato sauce or tomato paste
  • 1 cup warm Milk (or cream)
  • 2 tbsp Coriander leaves(hara dhaniya) for garnish
  • 3-4 tbsp oil/butter(preferably butter)
  • Orange food colour a pinch (optional)

Grind to paste

  • 2 onions medium sized
  • 3 finely chopped Green Chilli
  • 4 cloves Garlic
  • 1 inch Ginger

Grind to paste

  • 8-10 Cashew nuts soaked in warm water
  • 4-5 pieces paneer
  • 3 tbsp warm milk


  1. Grind cashew nut with 4-5 pieces of paneer and some warm milk to fine paste.
  2. Grind onions, green chillies, garlic, ginger to a fine paste.
  3. Cut paneer into square piece and fry them in butter for few minutes on both sides.
  4. Keep them immersed in warm water until its usage.(This step is optional you can use Paneer cubes without frying)
  5. Heat 2 Tablespoons of oil in a pan.
  6. Add the onions, garlic, green chilli, ginger paste and cinnamon.
  7. Fry for 1-2 minutes until the onions start to turn transparent.
  8. Add the finely chopped tomatoes.
  9. Cook for 8-10 minutes stirring occasionally until the mixture is reduced to a mushy texture and oil starts to leave from the sides of the pan.
  10. Switch off the flame. Let it cool for about 5-7 minutes.
  11. Add the entire mixture to a blender / grinder / food processor. Grind to a smooth paste.
  12. In the same pan, heat 2 Tablespoons of Oil and add the onion Tomato mixture to the oil.
  13. Add Cardamom powder.
  14. Let it cook for 6-9 minutes on medium heat stirring frequently to avoid burning.
  15. Cook till the mixture reduces and turns a bit dry and oil starts coming out from the sides.
  16. Add spices Red Chilli Powder, Garam Masala powder, Tomato Suace, Black Pepper Powder, dried fenugreek, orange food colour, Salt and a pinch of sugar.
  17. Mix well and cook on low heat for 4-5 minutes.
  18. Add fresh cream. Gently mix the cream into the paste to form a smooth gravy.
  19. Add the Paneer cubes. Mix well and leave on simmer for 5-6 minutes.
  20. Turn off the heat garnish with coriander leaves, fresh cream and serve with Naan/Butter garlic Naan/Roti/Rice.
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