Punjabi Shahi Paneer

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Shahi Paneer is a rich dish which is always at the center stage in any party dinner or lunch. All restaurants and caterers have this on their menu.




  1. Paneer  500 grams (cube them) ( You can also get already cubed Paneer in the frozen section of Indian Grocery shops). You can also make your own Paneer
  2. 2 Large Onions
  3. Garlic Paste 1 teaspoon
  4. Ginger Paste 1 tablespoon
  5. Green Cardamom( Choti Ilaychi Powder) – 2 pinches ( you can use the 2 whole cardamoms also )
  6. Cream 1/2 cup ( We told you it is a rich dish)
  7. 1/2 cup Dahi (Yoghurt) -  you can get it from the market or make your own dahi
  8. Kesar(Saffron) one pinch
  9. Salt to taste
  10. Raw Cashewnut Paste ( 4 Tablespoons)
  11. Almond slivers 1 tablespoon ( Soak the almonds for 2 hours , remove the skin and then cut them into long pieces)
  12. 2 Tej Patta (Bay Leaf)
  13. 4 Laung (Cloves)
  14. 1 Cinnamon Stick
  15. 2 Green chillies (deseeded- remove the seeds from it)
  16. Water 1 Jug
  17. Haldi/Turmeric 1/2 teaspoon
  18. Red Chilli Powder 1/2 teaspoon( as per taste remember we also have green chillies as well in this recipe, you can reduce the green chillis if you wish as the red chilli powder is also used for bit of colour)



This recipes uses the paste of boiled onion. You can also use the normal way of sauteing the onions as we do in other recipes.

  1. Roughly dice the onions.
  2. Put the onions in a sauce pan. Add a bit of water ( around 1/4 of a cup)
  3. Cover the pan and let the onions boil, ensure that the water has not fully evaporated. Otherwise the onions will get burnt. ( If you area making a large quantity of this gravy then you can add the onions in a pressure cooker without adding any water as the onions have sufficient water )
  4. Once the onions are done make a fine paste by grinding it. You can also add the chillies to it. To get a fine paste.
  5. Dice the Paneer in the meanwhile
  6. Now take a heavy bottomed or non stick fry pan
  7. Add Oil in the pan and put the pan on medium heat.
  8. Add cloves, Cinnamon stick and Bay leaves.
  9. Stir for a minute until you start getting the aroma from the oil.
  10. Add the onion and the green chilli paste which you have already grinded.
  11. Stir continuously, it is a good idea to reduce the flame as the boiled onion mixture will have a tendency to dry out and stick to the pan.
  12. Add Garlic Paste (we are adding the garlic bit later in this recipe)
  13. Add Ginger Paste
  14. Add Turmeric and Red chilli Powder and cook for another 4 minutes or so, make sure that the mixture does not get burned or browned.
  15. Now add a tablespoon of yoghurt and stir well until the yoghurt is completely mixed and you might see some oil coming out from the mixture.
  16. Add more yoghurt in small batches and stir. Repeat this process until you have used all the yoghurt. ( it is always a good practice to add the yoghurt in small quantity at a time and let it mix well before adding more, otherwise it may curdle and the taste and the colour of the dish is lost).
  17. If needed you can bit of water to adjust the consistency. (You will have to cook it further for few minute on medium flame in that case)
  18. Add Garam Masala Powder and stir
  19. Add the Cashew Nut Paste now and stir.
  20. Add the salt.
  21. Add the Saffron
  22. Add Paneer cubes now.
  23. Put the flame to medium and stir well for 3 minutes.
  24. Close the flame
  25. Add the cream now and mix well.
  26. Sprinkle the Green Cardamom Powder
  27. Add the slivered almonds.


Serve it with rice.


Recipe Name
Punjabi Shahi Paneer
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3 Based on 3 Review(s)