Shahi Paneer


  • Paneer cute into cubes
  • Onions (diced)
  • Tomatoes (diced)
  • Cashew nuts
  • Cinnamon
  • Cardamom
  • Ginger and garlic paste
  • Peppercorns
  • Cumin
  • Turmeric powder
  • Red chili powder
  • Coriander powder
  • Garam Masala
  • Kasuri Methi
  • Green chilies (slit into halves)
  • Ginger (julienne)
  • Heavy whipping cream / fresh cream
  • Coriander
  • Butter
  • Olive oil


  • In a pan add some olive oil and bring it up to heat and add the cumin, peppercorns, cardamom, cinnamon and cook it for a couple of minutes.
  • Add the onions and cook for 7-8 minutes or till translucent.
  • Add the ginger garlic paste and let it cook for a minute or two till it gets its raw smell out. And then add the cashew nuts and tomatoes.
  • Add some water to cook the tomatoes faster (and also if you’re not using a non-stick pan avoids the food from sticking to the base and burning). Once the tomatoes are mushy add turmeric powder, coriander powder, chili powder.
  • Add the whole thing into a blender (if are using a blender let the mixture cool before blending it, if you’re using a hand blender you can leave the gravy to cool after the next step) and blend it very fine.
  • Using a sieve pass the blended mixture and strain the gravy. (I couldn’t find my big strainer and ended up using the tea strainer; don’t do that mistake! :P).
  • In another pan, add butter and let it melt then add the green chilies and the ginger. Let it cook for 2 minutes and then add the paneer. Shallow fry the paneer and then add the gravy into the pan.
  • Add cream, garam masala and kasuri methi into the gravy and mix it well.
  • To serve add some freshly chopped cilantro and drizzle some of the fresh cream over the top.


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