Shahi Paneer Image

Shahi Paneer

Paneer in Rich Cashew Gravy

What is an Indian table without Paneer! This here is a rich paneer recipe from the royal kitchens of India. It is smooth, creamy, nutty, enriched with Saffron, Cashew, Khoya (reduced milk), Cream and Spices.


  • 200g paneer cut into cubes
  • 25 gm Cashew nuts
  • 2tbsp melon seeds
  • 1 large onion
  • 1” ginger
  • 5-6 cloves garlic
  • 1” Ginger, julienned
  • 1tsp black pepper powder
  • 50 gm whisked curd
  • 1tsp yellow chili powder
  • A pinch of saffron
  • 1bay leaf
  • 3 cloves
  • 1 black cardamom
  • 2” cinnamon stick
  • 50g khoya
  • 1tsp green cardamom powder
  • 100ml Cream
  • Salt according to taste
  • 2tbsp oil + to fry
  • ½ tsp sugar


  1. Deep fry the paneer cubes to a light golden color and soak in 1 cup water.
  2. Bring to boil roughly chopped onions, ginger, garlic, cashews and melon seeds in 2 cups water and then simmer till the onions and garlic loose the raw smell and are thoroughly cooked, approx. 12 minutes.
  3. Cool and grind to a fine paste.
  4. Heat oil, add the whole spices and allow them to splutter.
  5. Add finely grated khoya and saute over low heat for 3-4 minutes till it comes to an almost runny state.
  6. Add the powdered spices and mix well.
  7. Add cashew nuts paste, saffron, sugar, salt to taste and cook for a few minutes. Add the whisked yoghurt mixing well to prevent the yoghurt from curdling. Cook over low heat further for 5 minutes or till the gravy begins to thicken.
  8. Drain the paneer cubes and add the paneer cubes to the gravy.
  9. Finish with fresh cream, ginger juliennes and a sprinkling of the garam masala.
  10. Mix well, adjust seasoning, simmer another 2 minutes and remove from fire.
  11. Serve hot garnished with cream.
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