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 g

10 g

120 ml

8 g

3 g

3 g

3 drops

1/2 g

cottage cheese (paneer), fingers


cloves (laung)

bay leaves (tej patta)

cinnamon (daalchini) sticks

green cardamoms (choti elaichi)

onions paste

ginger paste

garlic paste

red chili powder

turmeric (haldi) powder

coriander powder

cashew nut paste

red coloring

yoghurt, whisked



garam masala

green cardamom (choti elaichi) powder

mace (javitri) powder

vetivier (kewda)

saffron (kesar) (dissolved in 1 tbsp milk)

salt to taste

Method :
  1. Heat oil in a pan, add cloves, cinnamon sticks and green cardamoms, sauté over medium heat until they begin to crackle.
  2. Add the onion paste and stir fry for 2-3 minutes.
  3. Stir in the ginger and garlic pastes, 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 a slow boil and then simmer until the 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 mixture.
  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 - 5

Preparation time : 30 minutes

Cooking time : 20 minutes

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