Dhaba Style Shahi Paneer


  • 2 tablespoons oil
  • 1 tablespoon butter
  • 1 bay leaf
  • 4 cloves
  • 3 cardamoms
  • 1 teaspoon shahi jeera
  • 1 small cinnamon stick
  • 6-8 garlic cloves
  • 2 medium onions roughly chopped
  • 1 green chilli
  • 5 medium tomatoes roughly chopped
  • salt to taste
  • 10-12 cashews
  • 1 teaspoon red chilli powder
  • 1 tablespoon coriander powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 cup water
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon kashmiri red chilli powder
  • 200g paneer cut into cubes
  • 1 teaspoon sugar
  • 1 teaspoon kasuri methi
  • ½ teaspoon garam masala

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. In a kadai heat oil and butter.
  2. Now add bay leaf, cloves, green cardamom, cumin seeds and cinnamon stick and roast for a minute.
  3. Add garlic cloves and roast till it gets a golden colour.
  4. Now add sliced onions and green chilli and cook for 2-3 minutes until the onions turn translucent. Do not over cook them.
  5. Further add tomatoes, salt and cashews and cook for 3-4 minutes on medium flame till the tomatoes turn soft.
  6. Now add kashmiri red chilli powder, coriander powder, turmeric powder, cumin powder and mix well and cook for another 2 minutes.
  7. Add water and let it simmer on medium flame for 15 minutes.
  8. Once done let them cool down completely and then grind in a mixer grinder until smooth. Remove the bay leaf and cinnamon stick before grinding.
  9. Sieve the gravy through a strainer for a silky smooth texture.
  10. For the final gravy heat oil and butter in a kadai. Now add ginger garlic paste and red chilli powder. Roast for a minute for better colour and flavour.
  11. Add chopped paneer and gently mix them. Cook for a minute.
  12. Further add the prepared gravy and mix again. Cook for another 3-4 minutes. Do not over cook else the paneer will become hard.
  13. Now add sugar, kasuri methi, garam masala and fresh cream.
  14. Serve hot with naam, paratha or rice.

Recipe Notes

  • Do not use spicy red chilli powder, as shahi paneer is generally little sweet.
  • You can use honey instead of sugar.
  • Always strain the gravy for a better smooth texture.
  • Do not skip cashews as it gives a really rich texture to this shahi paneer.
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