Shahi Paneer

Jump to Recipe Jump to Video

Shahi Paneer – It literally means Paneer for the royalty, it is a popular Mughlai dish made with soft pillowy cottage cheeses floating in a succulent creamy gravy of Tomato onions, yougurt, cream, cashews and mild spices.

This gravy is so finger licking good that I often end up licking the bowl. It has a medium spicy taste with a slight hint of sweetness.

Shahi Paneer

Soft pillowy cottage cheeses floating in a succulent creamy gravy of Tomato onions, yougurt, cream, cashews and mild spices.
Servings 4
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


For The Puree:

  • 1 Tbsp each of Oil and Ghee
  • 1 Tsp Cumin seeds
  • 1 inch Cinnamon, 2 Cloves, 2 Green cardamom, 1 Big Black cardamom
  • 1 Bay Leaf
  • 1 medium sized Onion dicedΒ 
  • 1 Green chilli
  • 1 Tbsp Ginger Garlic paste
  • 10 cashews (Soaked ahead in warm water)
  • 3 medium sized tomatoes diced
  • Salt to taste
  • 1/4 Cup Warm Water

For the Spiced Curd Mix

  • 1/2 Cup Thick/Hung curd/Greek yogurt
  • 1/4 Tsp Turmeric powder
  • 1 Tsp Coriander powder
  • 1/2 Tsp Garam masala
  • 1/4 Tsp Red Chili powder
  • 1Tbsp Kashmiri chili powder (use according to your spice level)

Final Tempering:

  • 2 Tbsp Butter, 1 Tbsp Vegetable Oil
  • 1 Tsp of Sugar to caramelize
  • 1 Tbsp Kashmiri chilli powder (use according to your spice level)
  • 1 Tsp Coriander powder
  • Strained Onion Tomato puree
  • 2-3 Tbsp Cream
  • 1 Tsp crushed Kasuri Methi leaves
  • 200gmsΒ Paneer/Cottage Cheese chunks
  • 1 Tsp Sugar
  • Pinch of Cardamom powder


  • Heat OIl and Ghee in a pan and saute whole spices like cumin seeds, cloves, cinnamon, cardamom and bay leaf.
  • Add Onions diced and saute till translucent. Add Ginger Garlic paste.
  • Mix thick Yogurt with Turmeric, Coriander, Garam masala, Red Chili powder and Kashmiri Chili powder. Adjust the Chili powders based on your spice preference.
  • Add the spiced curd to the fried onions and saute for a few minutes.
  • Add Sliced Tomatoes, salt and soaked Cashew nuts.
  • Add Warm water and Cover cook for 10-15mins till tomatoes soften.
  • Let it cool down and grind it to a smooth paste using bit water. Strain the puree.
  • Heat Butter and oil in same pan and add Sugar. Let the Sugar caramelize for a good tint. Add Coriander, Kashmiri Chili powder for an added heat and color. This is optional.
  • Add the strained puree and add salt if required. Cook for few minutes.
  • Add Fresh Cream and Kasuri Methi leaves. Add the Paneer cubes.
  • Add Sugar and Pinch of Cardamom powder at the end.
  • Creamy Easy Shahi Paneer is ready to be served! Best served with Paratha/Roti/Naan/Rice.



To get soft Paneer, always soak them in room temperature water after taking them out of the refrigerater. Once soft, drain them well.
Do not skip adding the Cashews, Fresh Cream and Kasuri Methi to this dish, these are the main ingredients that impart richness and flavor to the gravy.
Adjust the amount of Kashmiri Chili powder used according to your spice preference.Β 
Course: Main Course
Cuisine: Indian
Keyword: paneer, paneer masala, paneer recipes, shahi paneer, shahi paneer recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The Artistic Cook Β© Copyright 2022. All rights reserved.