Friday, 12 September 2014

Shahi Paneer

Shahi Paneer, as the name suggest, its a rich paneer dish. Its very famous as well as a top dish in menu during functions and guests dinners and get-togethers. This is one of my favorite dish. And a well combined gravy for naan, paratas, roti, kulchas.  
Paneer 1 bowl, cubed 
Onion 1, chopped
Tomatoes 2 medium, chopped
Ginger - Garlic paste 1 tsp
Green chili small 1 slit
Cashew nuts 5
Curd 1 tbsp
Bay leaf 1
Cardamon 1
Cinnamon 1 inch 
Clove 1
Kasuri Methi 1 tbsp
Kashmiri Red Chili powder 1 tsp
Salt as per taste
Water accordingly
Oil / Butter 1 tbsp + 1 tsp

Soak cashew in warm water for 10 mins.
In a pan add oil / butter. Once heated add chopped onion, ginger - garlic paste, green chili and saute. 

Now add tomatoes and saute till everything is cooked and raw smell of tomatoes goes. 

Now add soaked cashew and cook for 2 mins. Switch off flame. 

Once cooled grind it into a smooth paste. If needed, add water. 

Again in the pan add 1 tsp of oil / butter. Once heated add bay leaf, cardamon, cinnamon, clove, and saute. Now add red chili powder and the paste that we have made. Mix and cook well. Its better to cook on low flame. 

Cook till the gravy starts to thicken. If it becomes too thick you can add little water accordingly. 

Now add salt, and slowly add curd and give a stir.

Add paneer and stir again carefully so that paneer does not break or gets crumbled. 

Cook for a min and add kasuri methi by crumbling it with your palms, and discard the leaves, else it will give a bitter taste. Mix well and our shahi paneer is ready.

Garnish with fresh cream or grated paneer. 


  1. So cool,nicely presented,will try for soon

  2. Looks absolutely delicious! Just wanted to thank you for stopping by my blog.:-))

  3. I tried this Shahi Paneer Recipe And it comes out delicious :)


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