Sanjeev Kapoor

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Shahi Paneer

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Paneer lovers will make a beeline for this dish so make sure you have sufficient quantities tucked away in the kitchen. Tastes great the following day too!

This recipe is from the book Party Cooking.

Preparation Time : 21-25 minutes

Cooking time : 21-25 minutes

Servings : 4

Shahi Paneer

Main Ingredients

Paneer (Cottage cheese),




Main Course-Veg

Level Of Cooking



  • Paneer (Cottage cheese)
    400 grams
  • Onion quartered
    2 large
  • Oil
    2 tablespoons
  • Cloves
  • Black peppercorns
  • Cinnamon
    1 inch stick
  • Bay leaf
  • Green chillies slit
  • Ginger paste
    1 teaspoon
  • Garlic paste
    1 teaspoon
  • Cashewnut paste
    1/4 cup
  • Yogurt
    1/2 cup
  • Cream
    1/2 cup
  • Saffron (kesar)
    a pinch
  • Garam masala powder
    1/2 teaspoon
  • Salt
    to taste
  • Green cardamom powder
    1/4 teaspoon


Step 1

Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste.

Step 2

Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant.

Step 3

Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute.

Step 4

Add the cashewnut paste and sauté for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed.

Step 5

Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot.

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