Shahi Paneer


Shahi paneer. Shahi is the Indo-Persian term for royal and paneer is cottage cheese. So its a royal, delicious and no onion garlic dish made of cottage cheese or paneer. A rich creamy and flavorful Indian cottage cheese curry.

I used khoya or mawa in it. Its dried whole milk which I made in home by thickened the milk in an open pan on low flame and stirred occasionally. To get the method click here.

Apart from different types of sweets and snacks I also shared different savoury paneer recipes. Click on the name below to get the recipes.

1. Steamed cottage cheese/chhanar paturi

2. Tomato corn peas paneer kadhi

3. Paneer in mustard gravy

4. Gobhi palak paneer

5. Chhanar dalna

6. Kathal paneer kofta

6. Schezwan paneer

7. Italian flavoured paneer bhurji

8. Methi paneer kofta in palak gravy

9. Paneer capsicum stir fry

10. Paneer kala chana kofta curry

11. Mint paneer kofta

12. Hariyali paneer makhani masala

13. Aloo paneer

14. Savoury rasgulla korma

You can add boiled and paste onion garlic too. But I made it without onion garlic.

Its rich creamy shahi paneer without onion garlic.
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Paneer – 200 gram cubes

Tomato – 1 chopped

Ginger – 1 inch piece chopped

Green chilli – 2-3 or as per your taste

Poppy seeds or khaskhas – 2 tablespoon

Melon seeds – 2 teaspoon

Cashew nuts – 10-12

Cardamom – 2-3

Cinnamon – 1/2 inch piece

Cloves – 3

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon ( optional)

Red chilli powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Cardamom powder – 1/4 teaspoon

Oil – 2 tablespoon

Salt and sugar to taste

Water to make thick gravy

Cream or malai – 2 tablespoon well beaten

Khoya or mawa – 2 tablespoon

Curd – 2 teaspoon beaten


Soak the poppy seeds in hot water or microwave for two minutes. Soak the melon seeds in water. Soak the cashews in hot milk.

Make a fine paste altogether. Grind tomato, green chilli, ginger, cardamom, cinnamon and cloves.

Heat oil in a pan. Add the both masala paste. Saute for some time.

Add dry spices. Fry till oil leaves the sides now switch off the gas or keep the flame low .

Mix cream, curd and khoya or mawa. Beat well. Add in the spices. Stir continuously.

Saute till completely dried up. Add water, mix well. Add the paneer, salt and sugar. Mix and let it boil.

Cook for 5-6 minutes on low flame. Stir in-between . And its ready.

Add cardamom powder. Mix well. Check the seasoning. Garnish with cream and cashew nuts.

Enjoy the rich creamy paneer with roti, paratha, puri or naan.


1. You can use boiled and ground onion garlic if you want. Saute the paste before adding other ground ingredients.

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Batter Up With Sujata

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

7 thoughts on “Shahi Paneer”

  1. Shahi paneer looks delish! Both my boys love paneer gravies, this will be a great hit at home! Adding khoya to the gravy is very new to me, will give it a try next time!

    Liked by 1 person

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