Shahi Paneer

Prep Time: 20 Min Cook time: 40 Min


  • Ghee1/4 cup
  • Garlic5-7 Cloves
  • Ginger 1Tablespoon
  • Dry Red Chili 3
  • Curry Leaves 6-9 leaves
  • Salt To taste
  • Onion1 cup
  • Tomatoes1 and 1/2 cups
  • Carrots1/2 cup
  • Cilantro Stems1 Cup
  • Shahi paneer Masala2 -3 Tablespoons
  • Paprika Powder1 Tablespoon
  • Cayenne Powder1 Teaspoon
  • Table Cream1/4 cup
  • Plain Yogurt1/2 cup
  • Canola Oil 1/4 cup
  • Paneer1-2 cups
  • Water1 cup


  • In a pan add oil and shallow fry both sides of the sliced paneer until lightly brown.
  • Remove the Paneer from Oil and set aside.
  • In a deep pot, add ghee and slightly fry red chili, curry leaves, garlic, ginger.
  • Then, add chopped onion and sauté till it scatters.
  • Add chopped tomatoes, carrots, cashew nuts and the stems of coriander.
  • Cook covered till it softens on the low flame heat. Stir after each few minutes.
  • Then transfer the cooked mixture to a blender jar or food processor, and add some water and blend it well to smooth.
  • Now, transfer back the smooth gravy to the deep pan.
  • Add yogurt, cream, Paprika powder, cayenne pepper, curry powder, salt, and stir to mix well.
  • Cook for 15 minutes on low heat or until the gravy thickens then add the fried Paneer to the gravy.
  • Cook for some more minutes or until oil separates around the edges of the Paneer Gravy.
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