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5 from 3 votes

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
Prep Time15 minutes
Cook Time25 minutes
Course: Side Dish
Cuisine: Indian
Servings: 3


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


  • Cube onion and tomato, chop ginger ,green chillies.
  • Heat a pan with a tablespoon 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.


  • 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!