Shahi Paneer

Submitted by:

Preparation time:
Cooking time:

Difficulty: Medium - experience needed


1 cup paneer, cut into cubes or cottage cheese
1/2 medium onion, sliced
3 cloves garlic
2 green chilis
1/4 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon chili powder
3/4 teaspoon turmeric
1 teaspoon garam masala
3 tablespoons cream, divided
1/4 cup mix of raw cashews and raisins
1/2 cup milk
6 tablespoons vegetable oil, divided
1 or 2 sprigs fresh celantro
basmati rice, cook according to directions


In non-stick pan. heat 1 talespoon oil on medium heat and fry paneer until it turns light brown, or cottage cheese until it begins to darken. Remove with slotted spoon and set aside. Drain and discard oil; clean pan of any cheese that may have melted to it. Heat 1 tablespoon oil over medium heat and saute cashews and raisins for a couple of minutes until nuts turn golden brown. Remove with slotted spoon and set aside. In blender or food processor, grind onion, ginger, garlic, and green chilies. Heat remaining 4 tablespoons oil over medium heatand fry the paste until it becomes golden brown. Add salt, pepper, chili powder, turmeric, and garam masala, and saute for 1 to 2 minutes. Add about half of the cashews and raisins, reserving the rest for garnish. Pour in milk to make a gravy, raise heat to boil the milk, and reduce until thick. Stir in cooked paneer or cottage cheese and 1 tablespoon cream; cook for 2 to 3 minutes. Serve with warm with basmati rice. Garnish with remaining cream, cashews and raisins, and torn cilantro leaves.


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.