Shahi Paneer ( Cottage Cheese in a rich, creamy, nutty gravy)

Hi friends, welcome back. First of all I wish you and your loved ones an awesome yea ahead, may you be blessed all the more this year. Before we start with today’s recipe i.e. Shahi Paneer’s Recipe, I want to ask do you have new resolutions for the new year? Hmm I wanted to make a few resolutions, but then I thought I just worked on thinking about some resolutions last year (mind you just thinking 😉 ),  this year may be I should focus on completing a bit of it. On a serious node my plan is to get in to the doer mode as much as possible and empty my to do list which is pretty looong  already. A lot of action items are for this site, and if you have noticed I have started implementing some changes already. For example the recipe format is new and I am excited about it, please share your feedback about how you like it?  I love to hear from you guys. Another few things that I need to work upon is I am planning to do some breakfast recipes, some salads, and some low cal baked snacks. These are kind of in my head for a long time now, I am not sure if I should do a series  or let them be random? Please suggest. To my friends who wanted me to do these recipes, I just want to assure you I will come up with something soon.

A Shahi Paneer recipe without frills

A Shahi Paneer recipe without frills

Coming to this recipe, Shahi Paneer I a sure a lot of you have eaten it and may be tried it in your kitchen.  So have I.  I tried many times earlier, but this time the taste and texture was bang on and that’s why I am sharing this recipe of Shahi Paneer . I am a Sanjeev Kapoor fan and this recipe is inspired by his recipes. However I am not a pre prep person, because till the time I wear my apron and open my fridge I am not sure what am I going to cook today. Sanjeev kapoors version of Shahi paneer needs soaking the nuts and making some pastes ready. I try not to use pastes just to avoid pre preps,  thus this version of Shahi Paneer recipe is more or less a one pot recipe and I am sure doesn’t compromise on taste. 

Try this Shahi paneer and you will love the Rich and smooth gravy and the melt in mouth cottage cheese cubes in it.

Try this Shahi paneer and you will love the Rich and smooth gravy and the melt in mouth cottage cheese cubes in it.

You will love the rich and creamy flavor of this recipe with nice thick gravy, which has a mild flavor of spices, there are chilies in it but its not hot. More importantly it’s not sweet at all (I really don’t like the sweet shahi paneer gravies served in some places). Moreover you would love the fact this Shahi Paneer recipe is pretty easy to make &  doesn’t need a lot of time.  So friends make sure to give this recipe a try so that you can treat your guest’s next time in a Shahi (royal) andaz with this Shahi Paneer. 



Shahi Paneer (Cottage Cheese in smooth creamy gravy)
Serves 4
Cottage cheese in creamy gravy with a subtle flavor of nuts, cream and spices.
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  1. Cottage Cheese : 400 Gm
  2. Cashews: 1/2 cup
  3. Magaz / Melon seeds: 1/4 cup
  4. Cream: 150 ml
  5. Yogurt :1/4 cup
  6. Onions: 1 large
  7. Garlic: 4 cloves
  8. Ginger: 1 inch
  9. Green chilies:2-3
  10. Bay leaves: 2
  11. Cloves: 2-3
  12. Cinnamon : 1 inch stick
  13. Garam Masala: 1 Tsp
  14. Coriander Powder: 1 Tbsp
  15. Turmeric powder:1/2 Tbsp
  16. Salt : To taste
  17. Rose water: 5-6 Tbs
  18. Cardamom powder:1 tbsp
  19. Green coriander: For garnish
  20. Water: 2-4 cups
  1. Dice cottage cheese/ Paneer into cubes and keep aside.
  2. In a pan heat 4 Tbsp Oil and add the whole spices ( Bay leaves, cloves , cinnamon stick) saute for a while.
  3. Add chopped, ginger, garlic and green chilies, saute for a while .
  4. Add chopped onions and cook till translucent.
  5. Add cashews and magaz and saute for another 30 seconds.
  6. Add Turmeric powder, Coriander powder, salt and 1/2 tsp garam masala powder and saute for 30 more seconds.
  7. Add 1.5 cups of water, cover and cook for at least 20 minutes. We want the nuts to be well boiled for a rich and creamy gravy. Add more water, if the water evaporates.
  8. Let the mix cool, remove he whole spices and blend in to a smooth paste.
  9. In a pan again heat oil 2 tbsp oil and add this paste, let is cook for a minute and add yogurt at low heat.
  10. Add the left over garam masala and mix.
  11. Now add the cream, cardamom powder and rose water mix well.
  12. Gently stir in the paneer and let it it simmer for 5 minutes.
  13. Serve and garnish with green coriander.
  1. When adding yogurt make sure the temperature of the pan is low else the yogurt might separate.
  2. Make sure you don't cook a lot after adding cottage cheese as it tends to loose its tenderness and becomes stretchy if over cooked
Adapted from Sanjeev Kapoor
Adapted from Sanjeev Kapoor

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