Shahi Paneer Cooking Recipe

Shahi Paneer Cooking Recipes

Ingredients :

1 kg

80 ml





200 g

40 g

40 g

10 g

4 g

5 g

10 g

1/3 tsp

180 ml

10 g

120 ml

8 g

3 g

3 g

3 drops

a pinch


cottage cheese (paneer), fingers


cloves (laung)

bay leaves (tej patta)

cinnamon (daalchini) sticks

green cardamoms (choti elaichi)

onion paste

ginger paste

garlic paste

red chili powder

turmeric (haldi) powder

coriander powder

cashew nut paste

red coloring

yoghurt, whisked


double cream

garam masala

green cardamom (choti elaichi) powder

mace powder (javitri)

vetivier (kewda)

saffron (kesar), dissolved in 1 tbsp milk

salt to taste

Method :
  1. Heat oil in a pan, add leaves, bay leaves, cinnamon stick and green cardamoms, sauté over medium heat until they begin to crackle.
  2. Add onion paste and stir fry for 2-3 minutes.
  3. Stir in the ginger garlic paste, red chili powder, turmeric powder, coriander powder, cashew nut paste, salt and color.
  4. Add yoghurt, warm water (1/2 cup) and sugar, bring to slow boil and then simmer until oil separates.
  5. Allow the curry to cool, remove whole spices and blend to a smooth consistency.
  6. Reheat the curry, stir in the cream, garam masala, cardamom powder, mace powder, vetivier and saffron.
  7. Add the cottage cheese fingers, cook further for 5 minutes.
  8. Serve hot, garnished with chopped coriander, accompanied by any dry vegetable preparation and Paranthas.

Serves 4

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