How to make Shahi Paneer - Paneer cooked in a rich yogurt and cream based gravy.

This recipe is from the book Party Cooking.

Main Ingredients : Paneer (Cottage cheese) (पनीर),

Cuisine : Indian

Course : Main Course Vegetarian

Shahi Paneer Recipe Card

Shahi Paneer

Paneer or Indian cottage cheese is a very versatile ingredient that can be cooked in various ways with spices and condiments to make a number of dishes. ‘Shahi’ literally translates to royal in Hindi and this recipe is exactly that. Soft, melt in the mouth chunks of paneer cooked in a rich yogurt and cream based gravy flavoured with mild spices. Shahi paneer tastes great with rotis as much as it does with hot steamed rice. It is one of the most popular paneer recipes in India and for all the right reasons.

For more recipes related to Shahi Paneer checkout Paneer Butter Masala, Malai Kofta Curry, Shahi Paneer, Paneer Makhni . You can also find more Main Course Vegetarian recipes like Chole Soya Curry, Fresh Almonds In Spicy Orange Sauce, Palak Paneer Boondi, Aloo Methi- Sindhi Style.

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Shahi Paneer Recipe

  • Paneer (Cottage cheese) 400 grams

  • Onion quartered 2 large

  • Oil 2 tablespoons

  • Cloves 3

  • Black peppercorns 4-5

  • Cinnamon 1 inch stick

  • Bay leaf 1

  • Green chillies slit 2

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Cashewnut paste 1/4 cup

  • Yogurt 1/2 cup

  • Cream 1/2 cup

  • Saffron (kesar) a pinch

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Green cardamom powder 1/4 teaspoon


Step 1

Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste.

Step 2

Heat the oil in a non-stick pan. Add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant.

Step 3

Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute.

Step 4

Add the cashewnut paste and sauté for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed.

Step 5

Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot.