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Home » ACCOMPANIMENTS » Shahi paneer recipe | Indian Paneer recipes

Shahi paneer recipe | Indian Paneer recipes

September 12, 2011 by Raks Anand 111 Comments / Jump to Recipe

Shahi-paneer-recipe

Shahi paneer is a rich gravy made with paneer in a tomato based gravy with cream, butter to make it rich and delicious!

I usually make this way(stove top method though), but saw this simple recipe in a cook book and tried it for a change. It was a welcome change and with simpler ingredients. Using butter or oil is purely your choice, according to the taste(richness) you want. But since it is named shahi, it is supposed to be rich. Using butter is highly recommended.

Shahi-paneer-recipe

I used moti elachi as suggested by the recipe book. It was super strong. If you want to use regular green cardamom, use 2-3 in it’s place. Using kashmiri chilli powder gives good colour. You can also replace tomato sauce with 1 tsp sugar.

Shahi-paneer-recipe
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Shahi paneer

Shahi paneer is a rich gravy made with paneer in a tomato based gravy with cream, butter to make it rich and delicious
Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Servings 3
Cup measurements

Ingredients

  • 200 gm Paneer
  • 1 Onion
  • 3 Tomato
  • 1 Green chilli
  • 1 inch Ginger
  • 1 Moti elachi/ black cardamom replace with 3 green
  • 1 ½ tsp Red chilli powder
  • 1/2 tsp Garam masala powder
  • 1/2 tsp Pepper powder
  • ¼ cup Cream
  • ¼ cup Milk
  • 1 tbsp Tomato sauce
  • 2 tbsp Oil/ Butter
  • Salt – as needed
  • 2 tbsp Coriander leaves
  • 2 tsp Kasuri methi optional

Instructions

  • Cube onion and tomato, chop ginger ,green chillies.
  • Heat a pan with a tbsp of oil/ Butter and add cardamom, green chilli and chopped ginger followed by onion.
  • Fry till transparent. Add chopped tomatoes and cook covered until mushy.
  • Cool and blend in a mixer and strain it.
  • Mean while boil water and keep the paneer immersed in the hot water until use.
  • Heat pan with remaining oil/ Butter and add the strained mixture.
  • Add tomato sauce, salt, red chilli, garam masala, pepper powder. Cook covered as it will splutter a lot. Add kasuri methi if adding at this stage
  • Fry till oil separates and forms like a thick paste.
  • Add paneer cubes drained from water.
  • Add milk really slowly with constant stirring, then add cream, mix well.
  • Heat in low flame for 2-3 minutes. No need to boil, just heat it up, switch off flame.

Notes

  • I have tried both with milk fully, without cream, oil in place of butter and with butter and cream. I recommend using cream and butter as it gives richness to gravy. Also balances the acidity from tomato.
  • DO strain the mixture after grinding(step 3) .The moti elachi has too much of fragrance, so 1 alone can make your gravy smell rich!
  • You should add the spice powder (red chilli powder) correctly so that it balances the acidity of tomatoes (tangy-ness).
  • Also milk and cream should not be omitted. Use as mentioned.
  • Use a deep dish preferably with lid to prepare this, as while frying, it spills a lot!

Shahi paneer Method:

  1. Cube onion and tomato,chop ginger,green chillies. Heat a pan with a tbsp of oil/ Butter and add moti elachi (or green cardamom),green chilli and chopped ginger followed by onion. Fry till transparent. Add chopped tomatoes and cook covered until mushy.
    shahi paneer step 1
  2. Cool and blend in a mixer and strain it. Mean while boil water and keep the paneer immersed in the hot water until use.
    s3-horz
  3. Heat pan with remaining oil/ Butter and add the strained mixture. Add tomato sauce,salt,red chilli,garam masala,pepper powders. Cook covered as it will splutter a lot. Add kasuri methi at this stage, if adding.
    s5-horz
  4. Fry till oil separates and forms like a thick paste.Add paneer cubes drained from water.
    s7-horz
  5. Add milk really slowly with constant stirring, then add cream, mix well. Heat in low flame for 2-3 minutes. No need to boil, just heat it up.
    s9-horz

Garnish with the chopped coriander leaves and serve as accompaniment for roti or mild pulavs.

Shahi-paneer

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Filed Under: ACCOMPANIMENTS, GRAVIES, PANEER DISHES, SIDE DISH FOR CHAPATI

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Reader Interactions

Comments

  1. Rinku Naveen

    September 12, 2011 at 4:58 am

    So creamy and yumm curry. One of fav restaurant dishes. Now I will try it out at home.
    Hey Raji I have passed the 7 links challenge baton to you. Do check it. Would love to see your 7 links. You have an amazing collection I should say.
    Thanks dear

    Reply
  2. Sharmilee! :)

    September 12, 2011 at 5:02 am

    This way of making PB masala is very new to me…sure to give a try, looks very creamy and yummy and beautiful clicks

    Reply
  3. Kalpana Sareesh

    September 12, 2011 at 5:26 am

    Wow too good raji.. this is so so yummy one.. i shd def try it .. wonderful dish..

    Reply
  4. Radhika

    September 12, 2011 at 5:42 am

    Very creamy looking.

    Reply
  5. Vijitha

    September 12, 2011 at 5:52 am

    Creamy and tasty!

    Reply
  6. Suhaina

    September 12, 2011 at 5:59 am

    love the colour and the presentation…curry looks very very yummy.Which brand Paneer do u use Raji?

    Reply
  7. Nisha

    September 12, 2011 at 6:03 am

    That paneer looks so yum

    Reply
  8. RAKS KITCHEN

    September 12, 2011 at 6:11 am

    Suhaina,I tried bharat brand this time…

    Reply
  9. Nithya

    September 12, 2011 at 6:12 am

    Oh my god.. I cant stop drooling and wish to have paneer right away 🙂 loving the recipe. You rock dear 🙂

    Reply
  10. Shanthi

    September 12, 2011 at 6:31 am

    Drooling over here. Looks so yummy and rich…Luv it

    Reply
  11. Prathima Rao

    September 12, 2011 at 7:16 am

    Raks…you wont believe it but I spent the whole afternoon yesterday searching for a good shahi paneer recipe for tomorrow`s lunch – online & from books I had..Found a few but were not upto the mark..So though of mizing together one or 2 recipes & make my own..And today u post this!! This version looks perfect, creamy & mouthwatering!!! My search ends here!!! Thx Raks :))
    Prathima Rao
    Prats Corner

    Reply
  12. Priti

    September 12, 2011 at 7:30 am

    Looks so yum n perfect …wish I can have it 🙂

    Reply
  13. jayasree

    September 12, 2011 at 7:34 am

    Looks very creamy and delicious. As you said, with simple ingredients, the gravy looks very rich too.

    Reply
  14. Paaka Shaale

    September 12, 2011 at 8:06 am

    Wonderful recipe Raks!!! Loved the first shot. It's simply stunning 🙂

    Reply
  15. Kaveri

    September 12, 2011 at 8:35 am

    That's a rich and yummy curry…looks very delicious!

    Reply
  16. Priya

    September 12, 2011 at 8:36 am

    Anytime favourite, i can have this fabulous looking shahi paneer with anything,cant take my eyes from ur clicks Raji..

    Reply
  17. Gayathri NG

    September 12, 2011 at 8:54 am

    Creamy and yummy recipe..luv ur cliks..excellent presentation dear..

    Reply
  18. Sudha Sabarish

    September 12, 2011 at 9:43 am

    A rich recipe and perfect for parties.Its really tempting and pics are too good.

    Reply
  19. Hari Chandana

    September 12, 2011 at 9:44 am

    Wo.. mouth watering here.. simply inviting 🙂
    Indian Cuisine

    Reply
  20. Aruna Manikandan

    September 12, 2011 at 9:51 am

    love this a lot…
    looks rich and creamy dear 🙂

    Reply
  21. Premalatha Aravindhan

    September 12, 2011 at 10:27 am

    My fav restaurant menu,love to have it rite now…Delicious version!!!

    Reply
  22. Hamaree Rasoi

    September 12, 2011 at 12:05 pm

    The gravy looks inviting. and i'm always on lookout for different paneer preparation..

    Deepa
    Hamaree Rasoi

    Reply
  23. Archana

    September 12, 2011 at 12:53 pm

    Rak's this is delicious and simpler version of what I make ! goes to my to do list.

    Do check out my event and send me your entries.

    Reply
  24. Happy Cook / Finla

    September 12, 2011 at 1:06 pm

    Beautiful and super creamy yumm.

    Reply
  25. Muskaan at A2Z Healthy Vegetarian Cuisine

    September 12, 2011 at 1:20 pm

    Paneer gravy looks awesome, so rich and creamy..

    Reply
  26. Pavithra

    September 12, 2011 at 1:32 pm

    I exactly do the same way but add finely chopped green chilli and I add red chilli powder and I used to add kasoori methi at the end. And also never miss ketchup as it gives nice taste to the gravy.. Absolutely yumm 🙂 and i am seriously feel like having it.

    Reply
  27. Suja

    September 12, 2011 at 1:42 pm

    Creamy and rich,sure must have tasted delicious..looks so tempting

    Reply
  28. cookingvarieties

    September 12, 2011 at 1:51 pm

    hi raks kitchen, am new to this, never seen or tasted before. may give it a try if ingredients available.. looks very flavorful and rich

    Reply
  29. jeyashrisuresh

    September 12, 2011 at 2:28 pm

    Wonderful presentation and a creamy paneer delight. Mouthwatering

    Reply
  30. Laavanya

    September 12, 2011 at 2:30 pm

    How creamy and awesome – mouthwatering…

    Reply
  31. San

    September 12, 2011 at 3:44 pm

    Hey Raji,

    You have a posted a phenomenal recipe with paneer. Deliciousness at its peak.

    San

    Reply
  32. Aarthi

    September 12, 2011 at 3:47 pm

    I love shahi paneer with some hot naan…Yummooooooo

    Reply
  33. Harini

    September 12, 2011 at 4:32 pm

    that is simply awesome!! rich and creamy surely shahi-style!!

    Reply
  34. Archana

    September 12, 2011 at 5:04 pm

    Hi Raks I have tagged you in the 7 links award. Please do collect it & pass it on.
    Do check out my event and send me your entries.

    Reply
  35. Kalyani's Platter

    September 12, 2011 at 5:06 pm

    looks delicious … always like this type of gravies ….will give it a try… thanks for sharing …. happy to follow u …….

    Reply
  36. Sobha Shyam

    September 12, 2011 at 7:48 pm

    looks super delicious,rich and creamy paneer..

    Reply
  37. Sush

    September 12, 2011 at 8:48 pm

    wow! super rich shahi paneer. I make mine the Tarla dalal way!

    Reply
  38. recipeswap

    September 12, 2011 at 9:26 pm

    nice and creamy!

    Reply
  39. Uma

    September 12, 2011 at 9:54 pm

    I usually avoid it as it has to be added cream. but i liked this version and it uses only milk which makes me an interest to prepare it. So creamy texture!

    Cheers,
    Uma

    Reply
  40. aipi

    September 12, 2011 at 10:50 pm

    Paneer in any form is my weakness n this one tops the chart , your pics are spectacular!
    USMasala

    Reply
  41. Cham

    September 13, 2011 at 4:36 am

    This curry looks super creamy and rich with milk base.

    Reply
  42. Anonymous

    September 13, 2011 at 4:42 am

    Lovely step by step pics raks. wat is moti elaichi? i have heard the green elaichi and the black one/.is this different? is it very strong flavour? it must have taken some time to prepare?? looks very delish.

    Shobha

    Reply
  43. Divya Kudua

    September 13, 2011 at 5:25 am

    Perfect colour Raks,just like they serve in restaurants!!I have bookmarked a recipe from manjula's kitchen,which does sound similar to this.Both are a must-try now for me:)

    Reply
  44. RAKS KITCHEN

    September 13, 2011 at 5:51 am

    Shoba, moti elachi is black cardamom. It has strong flavor yes. Only the straining process is extra in this recipe,otherwise its not much time consuming…

    Reply
  45. Tina

    September 13, 2011 at 6:37 am

    perfect n creamy paneer..

    Reply
  46. GEETHA ACHAL

    September 13, 2011 at 7:37 am

    wow..sure this is a easy version of making it…Straining it before cooking is new tip…Sure try it…Thanks..

    Reply
  47. priya ravi

    September 13, 2011 at 11:18 am

    looks creamy and rich.. first click is truely pro shot 🙂

    Reply
  48. Now Serving

    September 13, 2011 at 12:57 pm

    super o super yummY! love it

    Reply
  49. Shri

    September 13, 2011 at 2:09 pm

    It looks so inviting, tempting, Yummy!! I wish I could eat that now!

    Reply
  50. SpicyTasty

    September 14, 2011 at 12:36 am

    love shahi paneer..yum..yumm..

    Reply
  51. Renu

    September 14, 2011 at 4:45 am

    beautiful clicks and wonderful recipe ! thx for sharing

    Reply
  52. lata raja

    September 14, 2011 at 6:13 am

    Very tempting dish in the picture. Reading the post confirms that it is quite easy to make this way. Perfectly cut paneer cubes too…wish my paneer turned out this well!

    Reply
  53. notyet100

    September 15, 2011 at 1:25 pm

    Curry looks delicious,luved ur presentation too

    Reply
  54. Priyanka

    September 27, 2011 at 6:01 pm

    This is an amazing recipe. I tried this Sunday night and its my new favorite.

    Reply
  55. D.

    January 19, 2012 at 4:46 am

    Hi…made it last night for Dinner….and WOW my Hubby's first comment was whether I order it from the market….so creamy my kids enjoyed it….and the appreciation made me blush….thanks for sharing the recipe….i planning to try something sweet today….will let u know how it went…:)))

    D.

    Reply
  56. Vasudha Narasimhan

    January 27, 2012 at 10:29 am

    EXCELLENT BLOG….HERE FOR THE FIRST TIME:) WILL TRY ALL THE MOUTH WATERING RECIPES SHOWN HERE:)

    Reply
  57. Unknown

    April 20, 2012 at 2:04 am

    nice and easy recipe…Just made it..although I thought the tomato qty was just too much..it actually tasted like tomato soup…next time i will reduce tomatoes to 2 or at least increase the onion qty…but thanx a lot for the recipe..i hope to find such an easy recipe for shahi paneer without onion and garlic…
    cheers..Gauri

    Reply
  58. priya durai

    April 24, 2012 at 10:26 am

    I tried it. It is coming very well. thank you so much.

    Reply
  59. renuka

    May 2, 2012 at 1:27 am

    i lik shaahi paneer more than other curries…i liked this recepie and i prepare it every sunday…i lik allrecepies of paneer…

    Reply
  60. Shweta

    May 3, 2012 at 1:46 am

    I Like to ask the difference between Shahi Paneer and Butter Paneer Masala………

    Reply
  61. Neethz

    July 29, 2012 at 7:41 am

    I made this today but my strained quantity took a long time to become a thick paste, any suggestions on that? Other than that the recipe is easy and turned out really well. Also I used only 3 tomatoes since they were huge.

    Reply
  62. RAKS KITCHEN

    July 29, 2012 at 7:44 am

    Yes it does more time if the tomatoes are very juicy. Try cooking un covered in a deeper vessel…

    Reply
  63. Meeeeee

    August 11, 2012 at 7:21 am

    Wonderful recipe:) Tried this out and it really turned well.. 🙂

    Reply
  64. prasad

    November 24, 2012 at 7:55 pm

    Hello Rank,
    Yesterday we invited few of our friends for thanks giving dinner & I made this sahi paneer of course fallowing your recipe. you believe it
    I could not taste it because not even a spoon full been left for me.

    Prasad
    USA

    Reply
  65. Manjula Sridhar

    December 10, 2012 at 3:49 pm

    Dear Raks,
    Ur shahi paneer is mouth watering. I need not search for any books or net for the receipes. Nowadays i open ur website and click for the receipes. Ur ingredient measurements are exactly right. It is working well even for the beginners. Keep uploading receipes for different varieties of soup- Manjula

    Reply
  66. diya

    December 20, 2012 at 12:27 pm

    Hi Raks,
    Why should the ground mixture be strained? Doesn't remaining mixture in the strainer go waste?

    Reply
  67. RAKS KITCHEN

    December 20, 2012 at 12:29 pm

    Hi Diya,
    The strained mixture is very very less and if you see the remains, you wont feel that way 🙂 The moti elachi has so much fibers so better remove it by straining.

    Reply
  68. archana

    December 23, 2012 at 1:21 pm

    Hi Raks! How is Moti Elaichi different from normal elaichi? Is it very big?
    Thanks!

    Reply
  69. RAKS KITCHEN

    December 23, 2012 at 1:22 pm

    Yes it will be big and darker in colour.

    Reply
  70. archana

    December 25, 2012 at 2:36 am

    Oh! Is it possible to make this dish with normal elaichi instead?

    Reply
  71. RAKS KITCHEN

    December 25, 2012 at 2:37 am

    You could try that…

    Reply
  72. smriti

    February 6, 2013 at 4:15 pm

    I have been trying out various paneer recipes lately but nothing tickled my taste buds as much as this one, it did turn out amazingly well and the creamy texture is what makes it rich and so delicious.

    Reply
  73. smriti

    February 8, 2013 at 1:56 pm

    This comment has been removed by the author.

    Reply
  74. Isha

    February 24, 2013 at 2:27 pm

    what if we do not strain the mixture??

    Reply
  75. Rekha Manickam

    March 8, 2013 at 4:49 am

    Tried this yesterday for dinner – it came out awesome!! Thanks so much for this recipe – I only added one variation – used tomoto paste/sauce that we get in tin instead of tomatoes – so didnt have to strain it. But it was so delicious!!

    Reply
  76. samuel

    May 21, 2013 at 7:54 am

    Yummy, I am going to try this ….

    Reply
  77. Vaibhav Mishra

    May 23, 2013 at 9:44 am

    sala mu mein panni aa gaya palangtod dish/recipie hai

    Reply
  78. Shilpi

    June 23, 2013 at 10:05 am

    I just made the dish and it came out delicious … LOve your blog for simple recipes using handy ingredients .. 🙂

    Reply
  79. Shilpi

    June 23, 2013 at 10:05 am

    I just prepared this and it came out splendid.. I love your blog for simple recipes and not too complex ingredients.. you make cooking look easy 🙂

    Reply
  80. Subha S

    June 23, 2013 at 10:07 am

    Hii mam!!!!!!! nice try.looks yummy.
    shall i try coconut milk instead of milk?
    is it good?

    Reply
  81. Raks anand

    June 23, 2013 at 10:11 am

    It will be nice, but will be different from the traditional taste

    Reply
  82. kavanjit.s

    August 27, 2013 at 11:44 pm

    Hey, may i ask. I have eaten the white gravy shahi paneer, should I omit Haldi in order to have white gravy??

    Reply
  83. Raks anand

    August 27, 2013 at 11:46 pm

    No since this is a tomato based gravy, you may not get white one, may be its some other recipe which has cashews and onion alone.

    Reply
  84. Kriti

    September 25, 2013 at 8:54 am

    Hi Raks ! I just loove your recipes ! Tried this also …. My whole family was drooling !!! One thing I would like to ask – what can be done if the gravy gets thicker when kept for a while? Should we add water / milk and how to prevent the paneer from getting v soft before serving? Thanks so much !!!

    Reply
  85. Princy Prabhakar

    September 26, 2013 at 2:06 am

    Hi Raks! Tried this recipe… it came out really well…thanks a ton! Have tried many other recipes of yours. All are superbly delicious. 🙂

    Reply
  86. Princy Prabhakar

    September 26, 2013 at 2:06 am

    Hi Raks! Just tried this recipe.. it came out really well! Thanks a ton… You are a super cook! 🙂

    Reply
  87. Apurva Tripathi

    October 5, 2013 at 8:29 am

    just tried the recipe, came out really well:) Thanks

    Reply
  88. Annapoorani Murali

    March 17, 2014 at 2:51 pm

    Hi Raks,

    I just have a couple of questions..

    1) when you say pepper powder, does that mean milagu ground into powder form?

    2) also, can we use tomato ketchup in place of tomato sauce? Alternatively, can we also grind tomato into a puree and use it as tomato sauce?

    Appreciate your reply.
    Thanks.

    -Anju.

    Reply
  89. Raks anand

    March 17, 2014 at 2:53 pm

    Yes Its ground pepper.
    Yes tomato ketchup also ok.

    Reply
  90. Lekha M

    April 24, 2014 at 1:55 pm

    Thanks for the recipes with the picture, I prepared today It was yummy 🙂

    Reply
  91. Sidzs Rule

    June 17, 2014 at 6:46 am

    I tried it and it came out really nice. Thanks for the recipe.

    Reply
  92. Just about ME

    July 7, 2014 at 7:40 am

    I am planning to make this recipe for 7-10 guests. As this one takes lot of time and I might not have time on the day, can I prepare it in advance like 3 days ago and freeze it?

    Reply
  93. Raks anand

    July 7, 2014 at 7:47 am

    You can prepare the masala thick and freeze it. Then later can boil with milk and add soft paneer to it.

    Reply
  94. Tara Agrawal

    July 23, 2014 at 11:32 am

    I tried it today and it turned out great, thanks Raks 🙂

    Reply
  95. maddy

    July 29, 2014 at 2:37 am

    This is such a wonderful recipe. You get such rich dish only by using milk.. Where do you get the recipes from? All ur recipes are so wonderful. I run a small catering business and many times I try many of ur recipes and get praises from my customers that they are good.. I wanted to thank you also….

    Reply
  96. Unknown

    December 5, 2014 at 1:26 pm

    Im New here n i dun know anything bot cooking… i ws looking for d best cooking classes bt i think i should stop my search now… the way u teach cooking is very impressive n m gonna try ur Dishes from now on…

    Thanks a lot… god bless !!

    Reply
  97. Chams

    May 20, 2015 at 12:14 am

    I tried it today. It came nicely. Thanks Raks!!!

    Reply
  98. Sonam Kumari

    August 9, 2015 at 2:46 am

    I tried this Shahi Paneer Recipe And it comes out delicious 🙂

    Reply
  99. asha patel

    October 13, 2015 at 5:49 am

    Wow looking rich and creamy, and also tasty

    Reply
  100. priyanka

    November 24, 2015 at 8:23 am

    I tried and it was yumm.. Thanks

    Reply
  101. Sathiya Priya

    December 19, 2015 at 12:04 am

    If strained wont it lose its flavour??? I did this as stated above except for the straining bit cos i thought if the pulp of the tomatoes are strained it wont be so flavourful….

    Reply
  102. Sathiya Priya

    December 19, 2015 at 12:04 am

    If we strain the pulp of the tomatoes and use only the juice that is strained, wont it lose its flavour also the quantity obtained is also reduced. Pls help??

    Reply
  103. Raks anand

    December 19, 2015 at 12:09 am

    It wont lose the flavour. Here main thing is to make the gravy smooth and also to eliminate the moti elachi fiber. You try both ways and see the difference 🙂

    Reply
  104. Gayathri Subash

    January 16, 2016 at 9:01 am

    what cream u've used. can u name it

    Reply
  105. Raks anand

    January 16, 2016 at 9:12 am

    You can use nestle cream. I use Emborg brand here in Singapore

    Reply
  106. Saahshi

    April 12, 2016 at 1:51 am

    Hai Yummy gravy.You Have Mentioned Cream to use in your Recepie.Without adding cream will the recepie is good,because i dont use cream usually in all my recepies.

    Reply
  107. Raks anand

    April 12, 2016 at 1:58 am

    It will be best if you use cream. Since this is meant to be rich. If you want to skip, you can try milk alone. It could turn too tangy I guess.

    Reply
  108. Nandhu Venkat

    April 25, 2016 at 8:33 am

    So yummy. But what is the difference between shahi paneer and paneer butter masala.

    Reply
  109. Krisha Siva

    April 25, 2016 at 8:37 am

    Can i use green cardamon instead of the black cardamon(moti elachi) that is mentioned in the recipe?

    Reply
  110. Raks anand

    April 25, 2016 at 9:13 am

    My shahi paneer is different in flavour, slightly tangier and creamy. We use different spices.

    Reply
  111. Raks anand

    April 25, 2016 at 9:14 am

    The flavour will be different.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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