Shahi Paneer

Shahi Paneer is a north indian recipe and is a very popular paneer recipe in almost all Indian dhabas and restaurants. Shahi the word means royal, so it is one of the recipes originating from the kitchens of the kings having the influence of mughlai cuisine. It has a rich and creamy gravy made with cashews, full cream, and dry spices, tomato onion gravy and yes of course paneer (cottage cheese).

There are many variations of this recipes. And I am sharing my version of shahi paneer, as it one of the favorites in my house and a sure shot hit at all dinners and parties. Shahi Paneer can be savored with roti/chapati, plain paratha, naan or with steam rice or Jeera rice.

So let’s have  a look at the recipe of Shahi Paneer!!!

Shahi paneer recipe

Course: Main course/Gravy dish

Cuisine North Indian/Mughlai

Servings 4

The recipe will be divided in four parts:

  1. Tomato onion paste
  2. Spices/garam masala paste
  3. Cashew paste
  4. Final steps for shahi paneer gravy.


    For tomato onion gravy:

  • 1 tbsp Oil
  • 1 large onion thin sliced
  • 2 medium tomatoes roughly chopped
  • 5-6 garlic cloves
  • 1 inch ginger
  • ¼  teaspoon salt
  • ¼  turmeric powder
  • ¼  kashmiri chilli powder
  • ¼ red chilli powder
  • ½  teaspoon coriander powder (dhania powder)
  • ¼ teaspoon garam masala powder

    For Spices/Garam Masala paste:

  • ½ teaspoon oil
  • ½ teaspoon cumin seeds
  • 1 bay leaf (tej patta)
  • 1 inch cinnamon stick (dalchini
  • 2 whole Kashmiri chillies
  • 1 black cardamom (badi/kali ellaichi)
  • 2 green cardamom (hari/choti elliachi)
  • 2-3 cloves (laung)
  • 5-6 black peppercorns (kali mirch)

For the final gravy :

  • 8-10 cashews
  • 2 tbsp Ghee
  • Onion tomato paste
  • Whole spices paste
  • Cashew paste
  • 250 gms Paneer (cottage cheese)
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • Chopped coriander for garnishing
  • 1 tbsp full fat cream for garnishing

How to make recipe:

For tomato onion gravy:

  1. In a pan heat the oil and add chopped onions, garlic and ginger. Cook till the onions turn pink.
  2. Now add chopped tomatoes, cover the lid and cook till tomatoes turn soft.
  3. When the onion tomatoes are cooked well, add salt as per taste, turmeric, Kashmiri chilli, red chilli powder (can be avoided if don’t want spicy), coriander powder, garam masala and stir it well and let it cook for a minute.
  4. Keep this masala aside and let it cool down. Once it cools blend it to form a paste.

For whole spices/garam masala paste:

  1. In a pan heat the oil and add cumin seeds, bay leaf, cinnamon stick, whole  Kashmiri chillies, black cardamom, green cardamom, cloves and black peppercorns.
  2. Roast these whole spices till the aroma is released.
  3. Turn of the heat and let it cool down.
  4. Once the spices cool down, grind it in the grinder to make a smooth paste.

For cashew paste:

  1. Soak 8-10 cashews in hot water for 15 mins and then blend it to make the cashew paste.

Final steps:

  1. Heat the ghee in a pan and the add the whole spices paste and cook it till the ghee separates.
  2. Now add tomato onion masala and let this also cook for 2 mins till ghee is separated.
  3. Add the cashew paste and stir it well.
  4. Now add kasuri methi and paneer cubes, cover the lid and let it simmer for 2 minutes.
  5. Garnish it with one big tbsp of full cream and fresh chopped coriander leaves.

Shahi paneer is ready to be served with any bread or rice of your choice.

shahipaneer pic