Shahi Paneer is a popular dish of Mughlai cuisine and has a very unique taste which comes from the mix of onions, almonds, cashews, cardamom, kewra essence with right blend of spices in the dish. This dish comes from the Royal kitchens of Mughals

This curry is quite rich , creamy and delectable in taste. Besides it is also easy to make and absolutely delicious in taste. Now this curry does not use tomatoes as per traditional preparation but you can use it in place of curd. Now Kewra(Keora) water brings in the aroma and nice taste to curry. If you do not have it or dislike it’s taste you can skip it

Do watch the video for better clarity in preparation and share your experience in the comments section below

Shahi Paneer

*You can replace Cottage Cheese with Tofu and prepare this curry. You can make this curry vegan. The curd used for the curry should be fresh and un sour. You can replace almonds and increase quantity of cashews in the curry

**If you wish to use tomato puree then skip curd and add tomato puree

Preparation time: 20 mins Cooking time: 20 mins Total time: 40 mins

Servings: 4


  • 200 gm cubed paneer/cottage cheese
  • 2-3 tbsp ghee/ butter/oil
  • 1.5 cups water
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon turmeric
  • Salt to taste
  • 1/4 teaspoon Cardamom powder
  • 1/2 cup full fat curd whisked
  • 2 tbsp cream
  • 1 pinch crushed saffron
  • Few drops kewra (Keora) water – adjust
  • 1/2 teaspoon sugar

For Paste

  • 1 onion roughly chopped
  • 2 tbsp chopped cashews
  • 1 tbsp chopped almond
  • 3-4 garlic cloves
  • 1 tbsp melon seeds
  • 1 inch ginger grated

Whole Spices

  • 1 bay leaf
  • 1-2 black Cardamom
  • 1/2 teaspoon Shahi jeera
  • 1 inch cinnamon stick
  • 2-3 green cardamom
  • 2-3 cloves

Steps to prepare

  • Heat 1.5 cups water and add onions, cashews, almonds, ginger, garlic and almonds
  • Bring water to rolling boil
  • Now boil for 3-4 minutes  
  • Strain the water and keep stock aside. Grind the onion mixture to smooth paste  
  • Heat ghee/butter/oil in a pan.
  • Add all masala (whole spices) and saute for 2-3 minutes until aromatic
  • Add ground paste and saute until mixture starts leaving sides of the pan  
  • Add spice powders and mix well  
  • Add stock, whisked curd, salt and little sugar. Mix well  
  • Stir and cook for 8-10 minutes over low medium heat  
  • Add Cardamom powder and crushed saffron. Mix well  
  • Add paneer and whisked cream. Mix well  
  • Cook for 2-3 minutes. Add kewra essence and mix well  
  • Garnish with chopped coriander leaves. Serve hot with chapati, roti or naan (flat breads) or flavored rice 
Shahi Paneer
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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