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Picture of shahi paneer served in a black bowl with onions and naan on the side

Shahi Paneer

Velvety smooth gravy, soft cubes of paneer and a tonne of flavour makes this dish truly royal. This is a Punjabi version of Shahi Paneer which is why the gravy is orange-ish and not white.
Course Main Course
Cuisine North Indian
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 336kcal
Author Richa


Onion Tomato Masala

  • 1 Tablespoon Ghee
  • 1 Tablespoon Oil
  • 1 Teaspoon Cumin Seeds
  • 1 inch Cinnamon
  • 1 Green Cardamom
  • 1 Black Cardamom
  • 2 Cloves
  • 1 Teaspoon Black Peppercorn
  • 1 Bay Leaf
  • 1-2 Green Chillies
  • 1 Tablespoon Ginger Garlic Paste
  • 2 Medium Onion roughly chopped
  • 4 Medium Tomato roughly chopped
  • 10-12 Cashew Nuts
  • 1 Teaspoon Salt
  • 1 Cup Water


  • 2 Tablespoons Butter
  • ½ Teaspoon Sugar
  • ½ Tablespoon Kashmiri Red Chilli Powder or paprika
  • 1 Teaspoon Coriander Powder
  • ½ Teaspoon Turmeric Powder
  • ¼ - ½ Teaspoon Salt to taste
  • 350 Grams Paneer cubed
  • ¼ Cup Cream
  • 1 Teaspoon Kasuri Methi roasted and crushed


Onion Tomato Masala

  • Add ghee and oil to a kadai and allow to heat. Once hot, add cumin seeds and allow to splutter, about 1 minute. Add cinnamon, black and green cardamom, cloves, black peppercorn and bay leaf. Saute for 1-2 minutes or until fragrant.
  • Add green chilli, ginger garlic paste and onion. Saute on high while stirring frequently, for 2-3 minutes or until onions are translucent.
  • Add tomato and cashew and saute for 3-4 minutes. Add salt and water and cook for 8-10 minutes or until the water reduces by half and the tomatoes have softened. Turn off the heat and keep aside.
  • Remove the black cardamom and bayleaf. Allow it to cool and transfer to a mixer/blender once completely cooled down. Blend until smooth and set aside for later.


  • To the same kadai add butter and allow to melt over medium heat. Add sugar and allow to caramelize, about 30 seconds. Add kashmiri red chilli powder, coriander powder and turmeric powder and fry for a few seconds or until the raw smell goes.
  • Add the prepared onion tomato masala puree and salt and stir to combine. Allow the mixture to come to a boil, cover and reduce the heat to simmer. Simmer for 5-6 minutes or until the desired consistency is achieved.
  • Add paneer cubes and cook for 1-2 minutes or until softened.
  • Add cream and kasuri methi. Add more salt according to taste, if required. Stir to combine and serve hot along with naan, roti or rice!



  • Avoid using desi tomatoes for this recipe. Roma or hybrid tomatoes work best as they aren’t very sour or tangy.
  • Use malai paneer for the softest and creamiest paneer.
  • While cooking the ground spices, add a splash of water to prevent them from burning
  • Overcooking the paneer makes it hard and chewy. Simmering it for just a couple of minutes should be more than enough.
  • If making this dish ahead, just make the gravy. Add paneer when you reheat it just before serving to make sure that it remains soft and tender.
  • To freeze, freeze the gravy without the cream and paneer. While using, simmer it straight from frozen on the stove, add cream and paneer, simmer and serve.


Calories: 336kcal | Carbohydrates: 12g | Protein: 10g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 578mg | Potassium: 321mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1154IU | Vitamin C: 15mg | Calcium: 323mg | Iron: 1mg