Shahi Paneer (Cottage cheese cooked in fragrant cashew based gravy)

I am back after a long hiatus, it has been a rough couple of months, work and family has kept me truly busy. My husband underwent a minor surgery, all good-by gods grace now, though I did have my “why god why moment” I won’t lie to you. Since he was on a different diet hence, I was off cooking the awesome food that I do 🙂

Now as things are back to normal, here I am with another amazing recipe that will not only taste amazing but will truly warm your soul.

Here is a wonderful recipe for Shahi Paneer, Shahi means Royal and Paneer is Cottage cheese and this preparation does justify its name. Soft paneer cubes simmered in a creamy cashew based fragrant gravy is something you can’t resist.


  • Paneer (Cottage Cheese)- 1 cup Cubed
  • Tomatoes- 3-4
  • Onion- 1
  • Ginger Paste- 1 spoon
  • Cashew Paste- 2-3 Spoon
  • Milk or Cream (1/2 cup if milk, 3-4 spoon if cream)
  • Green Cardamom pods- 2-3
  • Black Cardamom- 1 (Optional)
  • Bay Leaf- 1
  • Oil- 3-4 spoon
  • Salt- As per taste
  • Red chili Powder- 1/2 spoon
  • Turmeric Powder- 1/4 spoon
  • Cumin Powder- 1/2 spoon
  • Sugar- 1 Spoon (Optional)
  • Kasuri Methi- 1 Spoon (Optional)


  1. In a pan add 1 spoon of oil, when hot add chopped onion, ginger paste and cook till translucent.
  2. Add in chopped tomatoes and cook well. Once cooked, let it rest till cool then make a smooth puree
  3. Heat remaining oil in a pan, once hot add the black and green cardamom, and bay leaf and let them roast for a minute on simmer
  4. Now add the Puree, add in the spices and cook on simmer covered for 10-15 min, stirring occasionally
  5. Now add cashew paste and kasuri methi and mix well
  6. Cook covered on simmer for another 5-10 min (or untill the oil starts oozing out from the gravy.
  7. Add in Paneer pieces and mix gently
  8. Add in Cashew paste and cream and give it a swirl
  9. Remove from heat after 2 min.  Shahi paneer is ready to be served



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