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Shahi Paneer Recipe: How to Make Shahi Paneer

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Adjust Servings:
500 gms Paneer
3 Large Onions
4 Large Tomatoes
2 tbsp Edible Oil
1 Bay leaf
2-3 cardamoms
5-6 soaked Cashew nuts
1 tbsp Ginger-Garlic Paste
1 tbsp yogurt
as required Salt
1 tsp Red chili Powder
1/2 tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Garam masala powder
Handful Chopped Coriander leaves
a pinch Kasoori methi

Nutritional information


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Shahi Paneer Recipe: How to Make Shahi Paneer


    Shahi Paneer requires a tasty and perfectly cooked gravy. One reason that makes me adore shahi paneer recipe is that I do not expect to cook it like other Indian gravies, I can just quickly blend everything and cook it to perfection. So, let's learn how to make shahi paneer.

    • 30 minutes
    • Serves 2
    • Medium




    Shahi paneer is a famous north Indian recipe that is prepared with cottage cheese and mildly spicy, creamy and sweet onion-tomato gravy and Indian spices. Shahi paneer recipe is super easy, to begin with especially if you are a beginner at cooking or in a hurry to cook for your guest. Shahi paneer carries a fantastic aroma which drools you to attack your plate. I love cooking shahi paneer for my family.

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    How to make shahi paneer:
    First of all chop big chunks of onion and tomatoes and soak some cashew nuts.
    Now, take a kadhai and turn on the heat. Once the pot is hot enough, add some healthy amount of oil and allow it get warm.


    After that, add onion and tomatoes into it and cook them till they get squishy.
    You can add some amount of salt as well to fasten the process. Also, because the tomatoes are larger chunked here, they will not take much time to cook. Remember, larger the chunks, faster they'll blend.
    Add the soaked cashew nuts as well. Blend everything together for about good 15 minutes and then switch off the heat.


    Now, let it cool down for 5-10minutes and then blend it well in a blender jar. Remeber, you do not need to add water here.
    Now in the same kadhai, add some more oil or butter, and heat it. Add whole spices and give it a proper mix. Also, add ginger-garlic paste.


    Here, add all the blended mixture, and give it a gentle stir. The key to a tasty and adequately cooked gravy is to cook it well, and that requires time and patience from you.
    So, do not hesitate to give your gravy some time to cook. And you do not need to add water at all at this stage at least.


    About 15minutes later, add salt, red chili powder, turmeric powder, coriander powder, garam masala and mix it well.
    If it looks like you need to add some water here, then go ahead.
    minutes later, add curd to the gravy and drizzle some fresh cream and mix. Now, this needs time now. After about 10 more minutes or so add paneer cubes and mix very carefully.


    Simmer the heat to medium and allow the shahi paneer to cook for about 10 more minutes.
    After that switch off the heat and garnish some freshly chopped coriander leaves and palm crushed kasuri methi.
    Plus, drizzle some fresh cream on top.
    Serve it with fresh hot butter naan or tandoori roti. Plain rice will also go with shahi paneer.


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