Shahi Paneer

Shahi Paneer


1.Paneer cubes                           200gms
2.onion                                           2
3.tomato                                         2
4.small ginger                                1
5.garlic flakes                               3 chillies                             3
7.white pepper powder             1/2 tsp chilli powder                    1 tsp
9.turmeric powder                 3/4 tsp
10.garam masala                      1 tsp
11.fresh cream                           5 tsp
12.dry fruits                                1/4 cup
13.milk                                        1/2 cup
14.ghee                                        8-10 tsp
15.salt                                           to taste.


-Heat ghee in a kadai.
-Fry paneer cubes over medium flame until it turns light brown & keep it aside.
-Saute the dry fruits in 1 tsp of ghee.
-Grind tomato,onion,green chillies,garlic,ginger in a mixer & make a fine paste.
-Fry the paste in ghee until it turns golden brown & ghee starts seperating.
-Add salt,red chilli powder,white pepper powder,turmeric powder,garam masala & saute for 1-2 minutes.
-Add milk to above gravy.Bring gravy to boil.Reduce flame & cook until gravy becomes thick.
-Add half of the dry fruits in gravy while it is being cooked.
-Finally add paneer cubes & fresh cream in gravy & cook for 5 minutes.
-Transfer shahi paneer in a bowl & garnish with coriander leaves.

NOTE:You can prepare this dish in oil instead of ghee as consuming this much ghee is not good for health.

Thoughts on “Shahi Paneer

  1. Shahi paneer masal !! Like rellay, would give it a try for sure. Evn i posted a pasta recipe on my blog few days back, you can have a check, I am sure you will love it 😀

  2. Your way of explaining the recipe, makes it look so easy to cook…and indeed it is. I can’t wait to read much more from you. This is really a tremendous web site.

  3. Mouthwatering…thx for sharing this…now we can make this at home itself. Post some Naan and Kulcha recipes if possible.

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