Shahi Paneer

Shahi means royal and this gravy has that richness & creaminess to justify its name. The gravy is  prepared with tomatoes, some onions, ginger, garlic & whole spices. Relish it with jeera rice or your favorite bread. 

Tip: You can add 1 tsp sugar or honey, if you like it sweet. I have skipped adding it in this recipe.

Also try: Dhaba Style Achaari Paneer, Naan, Missi Roti, Tandoori Roti, Paneer Bhurji Gravy, Paneer Kaali Mirch, Tawa Paneer or Paneer Lababdar.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 15 mins, Cooking – 20 mins , Total –  35 mins.

Servings: 3-4


  1. Paneer – 300 grams (cut into triangles or cubes)
  2. Onion – 1 large (roughly chopped)
  3. Tomato – 4 large (roughly chopped)
  4. Garlic – 4 cloves (roughly chopped)
  5. Ginger – 1/2 inch (roughly chopped)
  6. Green Chili – 2 (roughly chopped)
  7. Cashew – 7
  8. Black Cardamom – 1
  9. Green Cardamom – 2
  10. Cinnamon – 1/2 stick
  11. Clove – 2
  12. Bay Leaf – 1
  13. Turmeric Powder – 1/2 tsp
  14. Red Chili Powder – 1/4 tsp
  15. Butter – 2 tbsp
  16. Saffron a large pinch
  17. Kasuri Methi (Dried Fenugreek Leaves) – 1/2 tsp
  18. Cream – 2 tbsp
  19. Salt to taste.

How to make Shahi Paneer:

  1. Soak saffron in 2 tbsp of warm water, keep aside
  2. Heat a pan. Add tomato, onion, ginger, garlic, green chili, cashews, black cardamom, green cardamom, clove, bay leaf, cinnamon and 1 tbsp butter. Cook until tomato are mushy. Turn off the flame and let cool down. Now add it to blender and blend to a smooth paste, strain it through a strainer by pressing it nicely to get the maximum gravy out of it, keep aside
  3. Heat 1 tbsp butter in a pan, add turmeric powder and red chili powder. Saute for a few secs and add the gravy along with saffron water, kasuri methi and salt. Mix and cook covered for 3-4 mins
  4. Add paneer and cream, mix and cook for another 3-4 mins. Your Shahi Paneer is ready, relish with your favorite bread or rice.


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