Shahi Paneer

Shahi Paneer (white gravy) Pic: Priya Q

My old diary is a treasure trove of recipes I jotted down way back when I was a teenager – some from television, some from mom / aunts. Whether it was then or now, my interest in cooking still lies in making something unusual; something one doesn’t make it on a daily basis. Here is one such recipe for Paneer / cottage cheese. The gravy is white and smells & tastes great!

Paneer / Cottage Chesse – 200 gms (cut into triangles)

Cashew – 8 to 10 nos (broken into pieces)

Green chilli – 3 nos (finely chopped)

Onions – 2-3 nos (medium sized) – chopped into big chunks

Garlic – 5-6 flakes

Ginger – 4 tbsp or roughly a 12 mm piece

Cardamom – 2-3 nos

Cloves – 2 nos

Cinnamon stick – about 1 inch

Bay leaf – 1 no

Dry red chilli – 1 no

Dry coriander seeds – 1 tsp

Curd / Plain Yogurt – 1 cup

Sugar – 1/2 tsp

Ghee / Clarified Butter – 2 Tbsp

Coriander – for garnish

Salt to taste


  1. Make ginger garlic paste adding little bit of water. Keep aside
  2. Roughly / coarsely grind coriander seeds and red chilli. Keep aside
  3. Boil onions in 3/4 cup of water. When cooked and trasparent; drain
  4. Blend drained onions and cashew into fine paste in a mixer
  5. Heat ghee in a thick bottomed pan and add – cardamom, cloves, bay leaf, cinnamon and fry for few seconds
  6. Add ginger garlic paste and fry for few minutes
  7. Now add the onion and cashew paste and fry well
  8. Add chopped green chilli and fry well
  9. Add the ground coriander and chilli powder and continue frying
  10. Simmer gas flame. Now add beaten curd and salt. Continue cooking on low flame till curd gets cooked and incorporated
  11. Add chopped fresh coriader
  12. Finally add paneer and suagr
  13. Serve with chappatis (Indian bread) / parathas


Till next time … have fun cooking 🙂

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