Shahi Paneer
Shahi Paneer is a typical North Indian dish. Shahi Paneer is prepared with Paneer and Indian spices. Shahi Paneer is delicious, nutritious, creamy, rich in flavor and very easy to prepare. Shahi Paneer is also very popular as a festive or occasion dish, and commonly available in most North Indian Restaurants.
Recipe type: Sabji & Curry
Cuisine: Indian
  • 200grms Paneer/Cottage Cheese
  • ½ cup Yogurt/Dahi
  • 1 tsp Red Chili Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Garam Masala
  • 2 tsp Ginger Garlic Paste
  • 1 tbsp Cream (Optional)
  • 1 tsp Cumin Seeds or Caraway Seeds
  • 1 Inch Cinnamon Stick
  • 1-2 Green Cardamoms
  • 1-2 Black Cardamoms
  • 3-4 Peppercorns
  • 1-2 Bay Leaf
  • 2 Whole Dry Red Chili
  • Pinch of Asafoetida/Hing
  • Pinch of Saffron/Kesar
  • Pinch of Cardamom Powder
  • Salt
  • 1 tbsp Oil/Butter
  • 1 tsp sugar (Optional)
  • 1 cup Chopped Onion
  • 2-3 tbsp Cashew Nuts
  • 1 tbsp Melon Seeds/Magaz (without skin) (Optional)
  • Salt
  1. Boil the Onion, Cashew Nuts and Melon Seeds using little Salt in 1 ½ cup of water for 7-8 minutes or till Onion become soft.
  2. Remove from the flame and let it cool down, strain, and then blend it in a blender, make a smooth paste and keep aside.
  1. Heat the Oil in a pan, add Cumin Seeds, Bay Leaf, and then add Cinnamon Stick, Clove, Peppercorn, Green and Black Cardamom, dry Red Chili and stir for few seconds.
  2. Add pinch of Hing, Ginger Garlic paste and sauté for a minute.
  3. Add prepared Onion paste, mix well and stir for 2-3 minutes.
  4. Add Turmeric Powder, Red Chili powder, Garam Masala, Salt and mix well on low flame.
  5. Whisk the Yogurt in a small bowl till without lump, add it in the prepared mixture and mix well.
  6. Add ½ cup water, stir continuously on a low flame, bring to boil and stir till gravy become thick.
  7. Add pinch of Cardamom powder, crushed Saffron and mix well.
  8. Lastly add Paneer and mix well, cook it for 3-4 minutes.
  9. Shahi Paneer is ready for serving, serve with Roti, Paratha, or Rice.
• You can use boiled Onion water in a gravy.
• Cook Yogurt base gravy always on a low flame.
• After adding Paneer in a curry, don’t cook for long time, otherwise Paneer will become dense.
Recipe by Binjal's VEG Kitchen at