Shahi Paneer

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ke naam se

Shahi Paneer

Prep Time Cook Time Total Time
20 Mins 20 Mins 40 Mins
  • Shahi Paneer - Rich Mughlai dish with cottage cheese.
  • Recipe type: Main
  • Cuisine: Indian, Mughlai
  • Serves: 4
  • Ingredients (measuring cup used, 1 cup = 250 ml)

Main Ingredients:

  • 200 gms paneer (cottage cheese)
  • 1.5 cups strained stock (got from boiling the onions with dry fruits) + water or 1.5 cups water
  • ½ cup full fat fresh yogurt/curd/dahi, whisked till smooth
  • 1 or 2 tbsp full fat or 70-80% fat cream (optional) (amul cream which is available in india, can also be used)
  • 1 tsp coriander powder/dhania powder
  • ½ tsp red chili powder (lal mirch powder)
  • 1 tsp Rakesh Shahi Paneer Masala
  • ¼ tsp turmeric powder (haldi)
  • ¼ tsp garam masala powder
  • ¼ tsp cardamom powder (elaichi powder)
  • a pinch of saffron/kesar, crushed
  • Kewra essence/vetiver, 1 or 2 drops, optional
  • Salt and sugar as required

For The Paste:

  • 1 medium sized onion, roughly chopped
  • 2 tbsp chopped cashews (kaju)
  • 1 tbsp almonds (badam)
  • 1 tbsp magaz or melon seeds without the skin
  • 3-4 garlic/lahsun, chopped
  • 1 inch ginger/adrak, chopped

Whole Spices Or Garam Masala:

  • 1 bay leaf (tej patta)
  • 2-3 cloves (laung)
  • 2-3 green cardamom (hari elaichi or choti elaichi)
  • 1-2 black cardamom (badi elaichi)
  • 1 inch cinnamon (dal chini)
  • ½ tsp shah jeera/caraway seeds
  • 2-3 tbsp oil or ghee or butter

How To Make The Recipe:

  • Boil onions, cashews, almonds, magaz, ginger and garlic in 1.5 cups water for 8-10 minutes till the onions become soft.
  • Strain the stock and keep aside.
  • Make a paste of the cooked onions, ginger, garlic along with the dry fruits adding 1 or 2 tsp of the strained water.
  • Fry all the whole garam masala or whole spices mentioned in the above list till they release their aroma in the oil.
  • Add the ground onion-dry fruits paste and saute till the oil starts to leave the sides of the paste. add the dry spice powders and stir.
  • Now add the whisked yogurt, stock+water, salt and sugar.
  • Stir well and simmer for 10-12 minutes or till the gravy thickens slightly on a low flame.
  • If using cream, then whisk the cream till smooth and keep aside.
  • Add the cardamom powder and crushed saffron.
  • Stir and add the cubed paneer. if adding cream, you can add the cream with the paneer.
  • Simmer for 1-2 minutes till the paneer is cooked.
  • Add the kewra (pandan) essence and stir - optional step
  • Garnish shahi paneer with some coriander leaves and serve the shahi paneer with jeera rice or rotis, naan or phulkas.