Shahi Paneer

Soft and succulent cottage cheese (Paneer) cubes in a creamy, rich gravy. A restaurant style recipe, this really is a royal Paneer recipe and a treat for Paneer lovers.


Paneer is the chicken for vegetarians, really. The Shahi Paneer gravy or sauce is cashew nuts and milk based. so the result is a creamy, rich, aromatic, a slightly-sweet gravy with soft paneer cubes.

The recipe is easy and really quick to make. In this recipe, I have used cream only for garnishing but you could make this recipe more royal and rich by adding dry fruits, saffron, whole spices and even more cream to the gravy. And the color of the gravy makes your mouth water (and no coloring agents are used in this recipe)

This being my first Paneer recipe is a classic and so yummy, you must definitely try it. Also, this is a perfect dish for parties or when guests are arriving, since it is so rich and creamy….and tastes amazing with naan, rotis, jeera rice….I served it with besan roti and we licked our fingers till the time we could…it’s that lip-smacking…

Try the recipe and do not forget to comment here on how you liked it. For other Main Course recipes, click here.


250 grams paneer (cottage cheese)

3 big tomatoes, pureed

2 medium-sized onions, chopped

1 green chilli, chopped

1 cup milk

1/4th cup cashew nuts

2 tbsp. oil

1 tbsp. ginger garlic paste

2 tsp. cream (amul or homemade – optional)

2 tsp. salt (or as per taste)

2 tsp. red chilli powder

2 tsp. coriander powder

1 tsp. cumin seeds

1 tsp. sugar

Coriander sprigs for garnish


Soak the cashew nuts in milk (at least 10 – 15 minutes) and make it into a smooth paste. Cut the paneer into cubes and fry them a little until they start to change colour. Put them aside.

In the same pan (use the oil for gravy) add the cumin seeds. When they splutter add the chopped onions and cook till turn golden brown. At this point, add the ginger garlic paste, chopped green chilly and the tomato puree. Cook it on medium low flame until the oil starts to separate. Add red chilli powder, coriander powder, salt and sugar.

After 2 – 3 minutes, add in the cashew mixture and a cup of water. Keep stirring and cook this on a low flame till oil separates. Now, add in the paneer pieces and mix well. Cook for 5 min on a low flame. Garnish with coriander leaves and cream and serve with hot phulkas, paranthas naan, kulcha or any Indian bread.


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