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Healthy Side Dish: Shahi Paneer Recipe

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Shahi paneer

Shahi paneer

Shahi Paneer

Shahi paneer is a rich and delicious gravy curry that can be served with roti, parata, chapati, or any kind of flatbread.

This side dish originated as a royal curry. Cashew nuts and fresh cream give this dish its rich flavor, and today, it is a popular side dish that served in restaurants. Making this curry is easy; let me show you how.

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Prep timeCook timeReady inYields

20 min

20 min

40 min

Serves six people


  • 200 grams paneer, cut in small cubes
  • 5 cloves
  • 1/2-inch stick cinnamon
  • 6 to 7 peppercorns
  • 4 to 5 green cardamom
  • 1/2 cup onion, chopped
  • 1 tablespoon Kashmiri red chili powder
  • 1 tablespoon coriander powder
  • 10 to 12 cashew nuts
  • 2 cups tomato, chopped
  • 1 teaspoon ginger-garlic paste, or a mix of finely chopped ginger and garlic
  • 1 tablespoon butter
  • 1/8 teaspoon turmeric powder
  • 2 tablespoons oil
  • 2 green chilies, slit lengthwise
  • 1/2 cup fresh cream
  • 1 tablespoon ginger, julienned
  • 2 tablespoons coriander leaves, chopped
  • 3/4 teaspoon salt, or as per taste
  • 1/4 teaspoon sugar


  1. Wash paneer cubes in warm water. Strain and rinse with cold water. Set aside.
  2. Heat 1 1/2 teaspoons oil in a pan. Add whole garam masala spices (cardamom, cinnamon stick, peppercorns, and cloves). Saute for 30 seconds.
  3. Add chopped onion, finely chopped ginger, and garlic. Saute over medium-high flame till they emit a fine aroma. If you want to add ginger-garlic paste, you add it now.
  4. Throw in cashew nuts. Fry them over low fire till they change color.
  5. Add chopped tomato. Stir-cook over high fire for 4 to 5 minutes or till the tomatoes become mushy.
  6. Add coriander powder, kashmiri red chili powder, turmeric powder, and salt. Continue cooking for 2 to 3 minutes.
  7. Turn off the fire. Transfer the contents to a mixer or blender. Finely grind to get a paste. Strain to remove the fibrous contents. Collect the paste in a bowl.
  8. Heat 1/4 teaspoon oil in a pan. Add butter to it. Throw slit green chilies and julienned ginger. Saute for 1 minute.
  9. Pour the gravy paste. Stir-cook till it emits a nice aroma (about 1 to 2 minutes). Add sugar.
  10. Pour fresh cream into the pan. Mix well. Add paneer cubes. Blend the gravy with the paneer. You can now add 1/2 teaspoon kasuri methi powder for added flavor. (I didn't use it when I prepared this recipe.) If the gravy is too thick, add some water.
  11. Check for taste. Add salt and red chili powder if needed. Add chopped coriander on top. Gently mix the curry once.
  12. The shahi paneer is ready to serve. Serve it hot with roti, chapati, parata, or with any type of flatbread. Dunk the bread into the curry and enjoy the taste!

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