Prepare time: 10 mins
Cook: 30 mins
Serves: 4 Persons


  • 250 grams Paneer / Cottage Cheese
  • ½ cup Milk
  • ½ cup Fresh Cream (or use malai from milk)
  • 2 medium Onion (Chopped)
  • 3 medium tomato – 3 (Chopped)
  • 1 inch Ginger (Chopped)
  • 2 tbsp Cashew
  • 3 tbsp Tomato Sauce
  • 2 tbsp Fresh Coriander (Finely Chopped)
  • 2 Black Cardamom
  • 1 Green Chili (Chopped)
  • 1 tsp Salt (adjust as per required)
  • ½ tsp Turmeric Powder
  • ½ tsp Black Salt
  • ½ tsp Red Chili Powder
  • 1 tsp Garam Masala
  • 3 tbsp Oil
  • 1 cup Water (or as required)

Directions For Making Shahi Paneer

  1. Firstly, cut the paneer into square cubes and keep it aside.
  2. Secondly, take out the seeds of black cardamom and keep them aside.
  3. Further, heat a Pan/Kadai on a high flame and add oil.
  4. When the oil gets hot, add chopped onion, ginger, black cardamom seeds, cashew, and green chilies and mix well.
  5. Cook them till the onions are a light pink color.
  6. After that, add chopped tomatoes and mix well.
  7. Further, fry till tomatoes gets soft and tender. Tomatoes will take about 4-5 minutes of time.
  8. After that, take out the onion, ginger, cashew, and tomato mixture on a plate from the hot oil and switch off the stove.
  9. Keep this mixture aside to cool down to room temperature.
  10. Now grind this onion, ginger, cashew, and tomato mixture to make a smooth paste.
  11. Make sure that the paste does not have any big chunks of onion, ginger, cashew, or tomato. It should be a fine and smooth paste.
  12. Further, heat the Kadai/wok once again on a high flame. There is no need to add more oil.
  13. After that, add onion, tomato, ginger, and cashew paste. Stir it continuously for about 1 minute.
  14. Further, add red chili powder, black salt, turmeric powder, plain salt, and tomato sauce. Mix all the ingredients well.
  15. Saute the mixture on a low flame.
  16. Wait until the oil separates from the paste. stir occasionally. This would take about 5-6 minutes.
  17. After 5-6 minutes, add milk and water. Keep the stove on medium flame and let it cook for another 3-4 minutes.
  18. Now add cream and garam masala and mix well. Cook on low flame for a few minutes.
  19. After that, shahi gravy is now almost ready.
  20. Now it’s time to add paneer cubes into the shahi gravy and mix well.
  21. Let it cook on a low flame for 5-6 more minutes and stir in between.
  22. Further, add chopped fresh coriander leaves, and the sunset orange-colored restaurant-style shahi paneer is ready to be served.
  23. After that, add 1 tbsp tomato sauce and mix well.
  24. Now switch off the gas.
  25. Finally, Dhaba style Shahi Paneer is served with any Indian bread like naan, roti, paratha, paratha, poori, kachoris, rice, etc.

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