Shahi Paneer

shahi paneer


As one is aware any shahi dish is quite rich with a gravy based on dry fruits such as almonds, melon seeds and cashew added along with a dairy product like yogurt, curds or cream.  Sometimes I do wonder how the nawabs lived on rich bases of this kind forever!

S is an anti-yogurt  man and naturally any dish made for him  has to be devoid of yogurt (at least explicitly!)

I decided to add peas too as all of us love peas in any dish

Ingredients  (For 4 servings)

  • Cottage cheese/Paneer (cut into cubes)   300 g
  • Dried red  chilli (Kashmiri or Bydage)  8
  • Green cardamom or black cardamom 2
  • Soaked cashew  10 or 12
  • Almonds soaked  (optional) 10
  • Cnion 2 big or 3 medium-sized cut into slices
  • Tomatoes (chopped)  4 medium or 2 big ones
  • Ginger (finely chopped)  2″ piece
  • Beaten curd or milk  ½ cup
  • Bay leaf  1
  • Cumin seeds 1 tsp
  • Oil 2 tbsp
  • Cumin Powder ½ tsp
  • Turmeric powder ½ tsp
  • Chilli Powder ½ tsp
  • Garam Masala ½ tsp
  • Salt 1 tsp
  • Water ½ cup
  • Dried kasoori methi (finely crushed) 1 tsp
  • Coriander leaves (finely chopped) 1 tbsp


  • In a wok heat 1 tbsp of oil and saute onions till they start looking translucent.  Add the red chilies and cardamom and saute for 2 minutes before adding the  diced tomatoes to it.
  • When the tomatoes soften add the cashew and let the mix cool to room temperature. Add the finely chopped ginger to this mix and puree to a fine paste in a blender.
  • While the mix for the puree is cooling heat the remaining oil in a wok and temper with cumin seeds, add the bay leaf and saute on low flame for a few seconds before adding the turmeric powder, chili powder garam masala, and salt.
  • When the raw smell is gone add the finely blended puree and let it start bubbling. At this stage add the finely crushed methi and cook for a minute before adding water.
  • When the gravy starts bubbling add paneer and cook for 5 minutes. Add water and keep on low flame for a couple of minutes. Remove from fire and garnish with coriander leaves.
  • Serve hot with chapathis.


Chef’s Note

  • If you like to get a smooth silky texture as obtained in the restaurants strain the ground puree through a colander before transferring to the wok.

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