Sunday, 15 June 2014



  • Paneer (cottage cheese) - 250 grams (cut into cubes)
  • Tomatoes (puree form) - 4 medium sized
  • Cashew nuts - around 8
  • Fresh cream - 4-5 tablespoons
  • Jeera (cumin seeds) - 1/4 teaspoon
  • Heeng (asafoetida) - a pinch
  • Turmeric powder - 1/4 teaspoon
  • Red chilli powder - 1/4 teaspoon
  • Garam masala powder - 1/4 teaspoon
  • Salt to taste
  • Oil - 2 tablespoons
  • Water - 2 cups

  • Grind cashew nuts along with a little amount of water. It will form into a paste. Keep it aside.
  • Heat oil in a pan.
  • Add cumin seeds (jeera) & a pinch of heeng (asafoetida)

  • As they crackle, add tomatoes (puree form).

  • Add turmeric powder.
  • Allow it to get cooked well.
  • When it starts leaving oil, add red chilli powder, salt and garam masala powder.
  • Mix them well and when the mixture leaves oil, add cashew nuts paste to the cooked tomatoes.

  • Next, add around 2 cups of water to the mixture.
  • Bring them to a good boil. When the gravy turns slightly thick, add fresh cream by lowering the flame.
  • Now cook the gravy well.
  • When gravy turns thick and well cooked, add paneer cubes to the gravy.
  • Cook for another 5-10 minutes and turn off the flame.
  • Garnish with fresh cream.
  • Shahi paneer is ready to serve.


kitchen queen said...

super delicious and creamy paneer gravy.

Sonam Kumari said...

I tried this Shahi Paneer Recipe And it comes out delicious :)


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