Shahi Paneer - Paneer in Cashew Nut Gravy

Sruthis.Kitchen's picture

Aug. 29, 2013

Shahi Paneer is a rich Mughlai curry. Try this recipe and you will never go to restuarant again to enjoy this.


Cubed paneer 1 Cup (16 tbs)
Cashew nuts 3 Tablespoon
Oil 2 Tablespoon , divided
Cloves 2
Cumin seeds 1/2 Teaspoon
Green cardamom 1 Small
Cinnamon stick piece 1/2 Inch
Green chilies 3 Small , finely chopped (or to taste)
Chopped onion 1 Cup (16 tbs)
Coriander powder 1 Teaspoon
White pepper powder 1/4 Teaspoon
Milk 1 Cup (16 tbs)
Sugar 1 Teaspoon
Salt 1/2 Teaspoon
Dry fenugreek leaves 1 Teaspoon



1. In a pan pour 2 teaspoon of oil and fry the paneer until golden brown. Once done remove and set aside.

2. In the same pan add cashew nuts and fry until golden brown, set aside.

3. In the same pan pour 1 tablespoon of oil and fry the cloves, cumin seeds, green cardamom and cinnamon for 30 seconds.

4. Add green chilies and fry for additional 30 seconds, add onion with pinch of salt and cover the pan, cook till the onions turn soft.

5. Blend everything in the blender including the cashew nuts to get a smooth paste.

6. Add this paste back into the pan and add white pepper powder, coriander powder and cook for 5 minutes.

7. Add sugar, salt, fenugreek leaves, milk and paneer. Bring it to a boil and then turn off the heat.


8. Serve with roti or any Indian bread.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 488Calories from Fat 277

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 913 mg38.04%

Total Carbohydrates 31 g10.3%

Dietary Fiber 4 g16%

Sugars 18 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet