shahi paneer

Shahi Paneer Recipe | How to Make Shahi Paneer at Home

What is Shahi Paneer?

Shahi Paneer is cottage cheese cooked in a gravy of onion and nuts. Yogurt and cream add to the richness. A hint of kewra takes Shahi Paneer to an altogether different level. The word “shahi” means royal. And this word increases the expectation from the dish and this recipe fulfills those expectations. I have tried many shahi paneer recipes but this one finally deserved a place on the blog. Shahi Paneer has many flavors and this recipe has a perfect balance of all of them. Do try the shahi paneer recipe as it is a

Let’s talk about the ingredients for Shahi Paneer Recipe:

Shahi paneer calls for fresh and soft paneer i.e. cottage cheese. I use homemade paneer. I did not have kewra water so for the 2 drops required in the recipe I got a bottle of 200 ml. But I would say it was worth Kewra/kewda water is also known as panadanas water.

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How To Make Shahi Paneer

1. Dry roast 1 black cardamom, 3 green cardamoms, 1” cinnamon stick, 1/2 tsp caraway seeds and 3 cloves. You may also use these spices as whole.

shahi paneer

2. Once the spices cool down powder them using a grinder or okli (okhal). Keep the powder aside for now.

shahi paneer

3. Take 1 and 1/2 cup water and add 1 medium onion, 2 tbsp cashew nuts, 1 tbsp almonds, 1 tbsp melon seeds, 3-4 garlic cloves and 1” piece of ginger. Boil for 8-10 minutes.

shahi paneer

4. Strain the mixture and keep the stock i.e. the water in which we had boiled the onion and nuts.

shahi paneer

5. After boiling it, let it cool and then grind it to a smooth paste. Add 1 or 2 tbsp water if required.

shahi paneer

6. Heat 2 tbsp oil (well I had added 3 tbsp and I realized that it was excess. Should have been 2) and add the paste to it. Cook till it leaves the sides.

shahi paneer

7. Once the paste is cooked, add 1 tsp coriander seeds, 1/2 tsp red chili powder, 1/ 4 tsp turmeric powder, and 1/4 tsp garam masala powder. Cook the spices till they are aromatic.

shahi paneer

8. Add the onion and nuts stock, 1/2 cup water, 1/2 cup yogurt, and 1 tsp sugar. Adding 1/2 tsp corn flour to the yogurt ensures that it doesn’t curdle.

shahi paneer

9. Let it simmer for 8-10 minutes.

shahi paneer

10. Add 1/4 tsp cardamom powder, a pinch of saffron, 2 tbsp cream, and freshly ground garam masala powder. For maximum flavor, dry the saffron strings and then add to the dish.

shahi paneer

11. Add 200 g paneer cut into cubes. And simmer for 2 minutes. If using homemade paneer do not cook it for long as it might become hard.

shahi paneer

12. Add salt to taste. If you have added yogurt or milk to the gravy always add the salt in the end to avoid curdling.

shahi paneer

13. Switch off the flame and add 2 drops of kewra water.

shahi paneer

14. Enjoy shahi paneer with butter naan or tandoori roti or jeera rice.

shahi paneer


Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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