• Preeti Vaswani


Shahi paneer as the name suggests is a thick, rich, creamy - dreamy gravy of onion , tomato ,cream and other spices and aromatics in which soft cottage cheese is added. This dish is often relished in restaurants among paneer lovers. It can be prepared in various ways but what gives it a unique flavor is the addition of nuts and cream. Soaking paneer in warm milk and saffron elevates this dish to its pinnacle. In addition to it honey gives a mild sweetness to the gravy for which it is loved the most. Best to make at festive times or special occasions.

Cuisine : Indian

Course : Main course / Curry

Prep time : 30 min

Cook time : 30 min

Servings : 3


  • 200 gm Paneer (cottage cheese)

  • 1/2 Cup milk

  • 8-10 Threads of saffron

  • 6-8 cashew

  • 6-8 Almonds

  • 2 Medium sized onion

  • 1 Medium sized tomato

  • 2 garlic cloves

  • 1 Inch piece of ginger

  • 1 Tbsp butter

  • 2 Tbsp vegetable oil

  • 2 Green cardamom

  • 5-6 whole black pepper

  • 2 Small pieces of cinamon stick

  • 2-3 Small bay leaves

  • 2-3 Cloves

  • 1 Tbsp salt

  • 1 Tbsp coriander powder

  • 1 Tsp turmeric powder

  • 1 Tsp garam masala

  • 1 Tbsp mava

  • 1 Tbsp thick cream

  • 1 Tbsp honey

  • 1 Tsp chopped green chili

  • 1/3 Cup water


1. Cut paneer into cubes and soak in warm milk along with saffron for atleast half an hour.

2. Soak almonds and cashew in warm water.

3. Heat 1 Tbsp of butter and 2 Tbsp of vegetable oil in a kadai.

4. When butter melts add chopped onion and chopped ginger-garlic and saute till onion becomes translucent and turns slightly brown in colour. Switch off the flame and let it cool to room temperature.

5.In a grinder jar add sauted and cooled onion along with ginger-garlic and leave the excess oil and butter in kadai itself. Add chopped tomato and soaked cashew and almond (peel the almond before adding in grinder jar). Grind to a smooth paste.

6. In the same kadai with the remaining oil and butter add all the whole spices i.e. cloves, bay leaves, cardamom, whole black pepper and cinnamon. Saute for a minute and then add the paste prepared in step 5.

7. Saute the paste for a while till oil starts separating from the paste. Then add all the dry masalas i.e. coriander powder, turmeric powder, salt and garam masala.

8. After adding dry masalas saute for a minute or two and then add mava.

9. Saute for a minute till mava is well combined and then add paneer along with the milk and saffron in which it was soaked.

10. Combine well the paneer and milk in the paste to a nice thick gravy. The gravy will start bubbling then add honey and chopped green chilies. Give a nice stir to combine well all.

11. Add water to adjust the consistency and let it start bubbling .Finally add thick cream to it and give a nice stir to combine all.

12. Switch off the flame and empty it in a serving bowl. Garnish with cream, fresh coriander and saffron threads. Serve hot with roti, paratha or nan.

You might also like recipe of Matar Paneer on my blog, check it out.


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