LoadingAdd to favorites

Shahi Paneer

Shahi Paneer

Shahi Paneer

Shahi Paneer is a very festive main dish that is creamy and rich in flavor. It is usually a special occasion dish. Shahi paneer can be served with any Indian bread, such as naan or with rice.
No ratings yet
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Indian
Servings 4 people


  • 1/2 lb paneer (approx. 1-1/2 cups cubed)
  • 12 cashews kaju
  • 2 medium tomatoes chopped
  • 1 green chili chopped
  • 1/4 inch ginger adrak
  • 3 tbsp oil canola, vegetable
  • 1 tsp cumin seeds jeera
  • 1/8 tsp asafetida hing
  • 1 bay leaf taj pata
  • 1 tbsp coriander powder dhania
  • 1/4 tsp turmerick haldi
  • 1/4 tsp red chili powder
  • 1/2 cup yogurt dahi, curd
  • 1 tsp sugar
  • 1 tsp salt
  • 1/4 tsp garam masala
  • 2 tbsp cilantro finely chopped hara dhania


  • Slice paneer into 3/4 inch cubes. Keep aside.
  • Grind cashews into powder-like consistency. Keep aside.
  • Puree tomatoes, green chili and ginger. Keep aside.
  • Add oil in a pan, over medium heat. Shallow fry paneer cubes till they turn slightly brown. Remove from pan and place over paper towels to absorb excess oil.
  • Increase heat to medium-high and test the oil by adding one cumin seed. If it cracks immediately, the oil is ready. Add cumin seeds to the oil and as they crack, add asafetida and bay leaves. Stir for a few seconds.
  • Add tomato puree, coriander powder, turmeric, red chili powder, and paprika. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.
  • Add sugar, cashew powder and yogurt. Cook for another minute then add 1 cup of water and salt and bring to boil.
  • Add paneer and cover the pan. Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency.
  • Remove from heat, add garam masala and chopped cilantro. Mix gently, cover the pan and let it sit for a couple of minutes.  Shahi paneer tastes best if it is served hot.


Serve Shahi Paneer with Naan, or over the Jeera Rice 
Keyword Creamy Cashew Gravy, Kid Friendly, Party Dish
Tried this recipe?Let us know how it was!

How To Make Shahi Paneer – Manjula’s Kitchen 

Shahi Paneer is a delightful and gluten-free culinary creation, offering a rich and creamy gravy that is not only a treat for the taste buds but also is kids friendly as its a hit among kids too. This regal dish is characterized by its luxurious texture and flavorful combination of paneer, creating a harmonious blend that appeals to both young and adult palates. Its festive dish made on special occasions and would be a great addition to parties and gatheries as a party recipe

Step 1: Prepping the Royal Cubes – Shahi Paneer Ingredients 

In this initial step of the Shahi Paneer recipe, begin by slicing the paneer into 3/4-inch cubes, setting the stage for the culinary symphony that follows. The careful preparation of these royal paneer cubes is pivotal to ensuring a delectable and visually appealing outcome in the Shahi Paneer ki recipe. These bite-sized delights will later absorb the rich flavors of the dish, making them a star component of this regal creation.

Step 2: Cashew Elegance – Shahi Paneer Recipe Unveiled 

Moving forward in the Shahi Paneer recipe journey, embark on the quest to elevate the dish’s richness by grinding cashews into a powder-like consistency. This step unveils the regal essence of Shahi Paneer, as the cashew powder becomes a luxurious addition, imparting a creamy and decadent texture to the final creation. The magic lies in these finely ground cashews, a secret ingredient that transforms the ordinary into the extraordinary in the Shahi Paneer recipe.

Step 3: Tomato Trio Puree – Mastering Shahi Paneer Recipes 

The Shahi Paneer recipe unfolds further with the creation of a flavorful tomato trio puree. Blend together tomatoes, green chili, and ginger to form a vibrant and aromatic base. This trio lays the foundation for the rich and royal essence that defines Shahi Paneer recipes. The puree, with its medley of flavors, will infuse the dish with a symphony of tastes, setting the stage for a truly regal culinary experience.

Step 4: Searing Elegance – Shahi Paneer Ki Recipe Unleashed 

As the Shahi Paneer ki recipe progresses, it’s time to infuse the paneer cubes with an elegant touch. Heat oil in a pan over medium heat and delicately shallow fry the paneer cubes until they acquire a slight golden brown hue. This step not only imparts a delectable crispness to the paneer but also ensures they are ready to absorb the opulent flavors that define Shahi Paneer. Carefully remove the paneer cubes and let them rest on paper towels to absorb any excess oil, allowing the true essence of Shahi Paneer to shine through.

Step 5: Aromatic Prelude – Shahi Paneer Ingredients Harmonized 

Elevate the Shahi Paneer experience by initiating an aromatic prelude. Increase the heat to medium-high and test the oil’s readiness by introducing a cumin seed. Once it crackles, add cumin seeds to the oil, and as they release their fragrance, infuse the concoction with asafetida and bay leaves. This aromatic dance marks a harmonious union of Shahi Paneer ingredients, setting the stage for the regal symphony that follows in this culinary masterpiece.

Step 6: Spice Symphony – Shahi Paneer Recipe Unraveled 

Dive into the heart of the Shahi Paneer recipe as the spice symphony takes center stage. Introduce the tomato puree, coriander powder, turmeric, red chili powder, and paprika to the pan. Allow this aromatic medley to cook and reduce, gradually separating from the oil. This transformative process is the key to unlocking the rich and flavorful depths that characterize Shahi Paneer. Stirring occasionally, let the symphony unfold, creating a luscious gravy that envelops each paneer cube in regal splendor.

Step 7: Sweet and Creamy Fusion – Shahi Paneer Ki Recipe Extravaganza 

As the Shahi Paneer recipe unfolds, introduce elements that add sweetness and creaminess to the dish. Add sugar, cashew powder, and yogurt, creating a delightful fusion that enhances the overall flavor profile. This moment marks the culmination of a savory and sweet dance, with the Shahi Paneer evolving into a culinary extravaganza. Follow it up with the addition of water and salt, bringing the concoction to a boil, ensuring each component is perfectly harmonized.

Step 8: Majestic Union – Shahi Paneer Unveiled 

The grandeur of Shahi Paneer reaches its pinnacle as the paneer cubes are reintroduced to the pan. Cover the pan and let the ingredients simmer over medium-low heat, allowing the gravy to achieve a slightly thick consistency. This majestic union ensures that each paneer cube is enveloped in the opulent flavors of the Shahi Paneer masala, creating a regal harmony that is both visually stunning and irresistibly delicious.

Step 9: Final Flourish – Shahi Paneer Garnished 

In the concluding steps of the Shahi Paneer journey, remove the pan from heat and add the final flourish to the dish. Introduce garam masala and chopped cilantro, mixing them gently into the Shahi Paneer concoction. Cover the pan once more, allowing the flavors to meld for a couple of minutes. This final touch ensures that Shahi Paneer is served at its absolute best, with the aromatic blend of spices and fresh cilantro creating a symphony of flavors that captivate the senses. Shahi Paneer truly shines when served hot, inviting everyone to savor its regal allure.

Notes: Culinary Harmony Beyond – Shahi Paneer Serving Suggestions 

Complete the Shahi Paneer experience with serving suggestions that elevate the culinary harmony beyond the confines of the pan. Pair this regal delight with Naan or serve it generously over Jeera Rice, creating a symphony of tastes that cater to diverse palates. These serving notes are the final crescendo in the Shahi Paneer saga, inviting all to indulge in a feast fit for royalty.

If you liked this Recipe you must also try: Green Pea Soup, Tomato Soup, Paner Kheer with Strawberry, Vegetable Soup and Palak Chaat.

Please Subscribe to my YouTube channel

78 thoughts on “Shahi Paneer

  1. I was always very intimidated in making Indian cuisine but your recipes and videos are so helpful. Our family is trying to cut down on meat and we all love Indian recipes. Thank you for what you do.

  2. Hi,

    I love to make shahi paneer. It is an instant hit among guests. I have a question. What is the main difference between shahi panner and paneer makhani??…

    I would like to try our paneer makhani next. But I feel like both recipes are very much similar. Please help.


  3. Whenever I try a new recipe I put a few words on the page for future reference. I had only one comment for this dish. It was “Heavenly.”

  4. Hello aunty,

    Thank u for sharing ur receipes. U hv truly inspired many ppl w/ ur videos. U make it look so simple tht even s beginner like me wants to try making it. Thanks again!!!

    I hv 1 question, if I hv to make this receipe for let’s say 8 ppl; I’ll just hv to double the ingredients, right?

  5. Hello aunty,

    Thank you for the yummy recipe!

    I wanted to ask what would be a substitute for cashew powder, please let me know. I have 15 guests coming for dinner over the weekend and I wanted to make this dish.


  6. I was trying to find easy vegetarian Indian recipes to try myself rather than get a delivery from the local takeaway (which often isn’t true Indian and very greasy!), and I came across your site. So glad I did! I tried this recipe yesterday for dinner. Not only was it fairly quick to do, but it was a success. Lovely flavours. I have bookmarked your site and will visit again to try something new. Thank you!

  7. Hi Manjula ji,

    Thanks a lot for all the wonderful recipes!

    Now my Mom and Wife respect my culinary skills, they think i’m amazing with cooking after trying your shahi paneer.

    It was huge success, next stop! mattar Kachori tomorrow!

    Hats off to you!!

  8. Actually I like using onions and garlic in my dishes. I am afraid if I use them in your recipes it may change the taste and it may not taste as good. I like to use onions and garlic not just for their taste but also for health reasons. Garlic reduces cholestrol and onions are good for fighting infections….I guess I will have to try it.

  9. Hello, Thanks for the simple to follow recipe. I am in Melbourne and Making it for my wife. I tasted it and liked it. Hope she likes it as well. Thanks 🙂

  10. Hi there! Thanks for this lovely recipe. Tried it last night and it was fantastic! Though just two things, I did not use hing due to religious reasons, and I substitute paneer with soft tofu and it still tastes great! (Coz paneer is quite expensive at my area, and with tofu you can save method #4). Cheers!

    1. Roma, you can find recipes on-line to make your own garam masala at home or you can buy pre-made garam masala from an India grocery store. Garam masala is a combination of several spices in different quantities that are ground into a powder.

      Many Indian households still make their own garam masala. Just go to an Indian grocery store and ask the store clerk which are the best selling brands. Don’t worry too much over it.

  11. Hi Ms. Manjula,

    I’ve made Rashgulla so I know how to make paneer for that. Do you use the same paneer for “shahi paneer”? It doesn’t look like it is the same. If not, where would I find this type of paneer? Thanks.

  12. I made this today along with the Cabbage and peas, and also the Arbi Fry. Was so good. I din’t have enough milk to make Paneer, but had a package of Mexican Queso Fresca cheese in the refrigerator. It’s basically same as paneer and good for veggies dishes but not sweets.It is similar in looks and tastes) and it turned out fantastic. Thank you auntie for this great recipe !

  13. Dear Manjula Auntie
    Thanks for all the delightful recipes. I tried shahi paneer yesterday and it just came out to be outstanding…Thanks again.

  14. Hi Manjula aunty,

    I always make shahi paneer somewhat similar to your recipe….but instead of using yogurt I use thick cream (milk cream). And I can’t say how delicious it comes out. Anyways thanks for the recipe. I will try yogurt also…….Its good to try some new things…..:-)

  15. Hi Manjula, Thanks for taking the time out to show us how we can make different recipes it is great being a veggie lover its grt!!!! I am now going to try to make you Shahi Paneer.

    Thanks Nandani

  16. Nice recipe.. I am too a vegetarian and people like you always inspires me to try my hand on cooking cum blogging.
    I am new to blogging but not in cooking 🙂
    Pls visit my blog and do let me know your thoughts on it ..

  17. Hi Manjula,
    Thank you so much for your wonderful Recipes!
    I feel so much better not using garlic and onions in my foods!
    Do you have any Raw salad recipes,foods that are not cooked?
    I think these spices would be so good in a Salad!

  18. I just made this. Oh. My. God. Sooooooo good. Rich, creamy, with just the right balance between spicy and sweet. I can’t wait to try more recipes from this site.

    Thanks, Manjula, for keeping this site going!

  19. Dear Manjula,

    Thank you for the excellent recipes and instructions. I tried using recipes from professor Pant’s book, but it was less satisfactory and did not convey the methods you teach so clearly. From now on I will always watch your instruction before trying a new dish.



    1. Tanu, it’s easier to just Google “paprika”. It’s a Hungarian pepper that adds red color but not too much hotness. If you don’t have it, just skip it. It won’t effect the flavor of the dish.

  20. Hello Aunty,

    Firstly, wish u and ur family a happy new year.

    I loved this recipe. Can u tell me if I can add onions to this recipe or is Shahi paneer better off without onions? If we can add onions, then at what stage would it be best to add it?


    1. Nidhi, you would add chopped onions just after step 6. Let them saute till soft for about 5 minutes and then continue on with step 7.

      If you use onions, you can omit the asafetida (hing).

  21. Hi Aunty…i want to know what type of grinder you use to grind masala. cashews or anything. i live in UK . i find blenders and chopper hare but no grinder. can u tell me the brand and model of your grinder???

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.