Shahi Paneer Recipe (Mughlai White Gravy Paneer)
Shahi Paneer is a rich and royal vegetarian curry from Mughlai cuisine, where soft paneer cubes are simmered in a creamy, aromatic gravy made with nuts, seeds, onions, yogurt, cream, and saffron. Infused with fragrant spices, this indulgent white curry pairs well with naan, roti, or jeera rice. While Mughlai cuisine is often known for its biryanis and meat dishes, Shahi Paneer stands out as one of its most loved vegetarian recipes. The word shahi means royal, and this dish truly lives up to its name. A perfect choice for special occasions or comforting meals at home.
Shahi Paneer – Rich Mughlai Curry
Shahi Paneer is a rich and creamy North Indian vegetarian Mughlai curry known for its regal and indulgent flavors. Like I mentioned in the beginning, the term ‘shahi’ translates to ‘royal,’ indicating the dish’s opulence.
Thus, the dish can be literally translated to ‘royal paneer.’ It features paneer (Indian cottage cheese) cooked in a velvety tomato or yogurt based curry, enriched with cream, nuts and aromatic spices.
Paneer is a fresh cheese that is popular in Indian cuisine. It is made by curdling milk with a food acid (often lemon juice), then pressed into cubes.
The most notable thing about paneer cheese is that it does not melt, providing a texture similar to tofu. Shahi Paneer holds a special place in North Indian cuisine and is a favorite among vegetarians looking for rich, festive curries that offer the same luxurious flavors often found in Mughlai dishes.
While the basic method of cooking remains consistent, there are regional variations and personal adaptations of Shahi Paneer. Some versions use tomatoes and butter and others include the addition of fruits like pineapple.
I have opted not to use these ingredients, instead using yogurt, nuts and seeds to lighten up the dish considerably.
About My Recipe
The recipe is not the Punjabi version which is heavily spiced, robust and has a red or orange colored gravy that is mostly served in restaurants.
This rich and royal Shahi Paneer variation is from the Mughlai cuisine and you will see the usage of various nuts and seeds like almonds, cashews, melon seeds together with creamy yogurt, onions, fragrant spices and ghee.
Including various nuts, seeds together with onions, yogurt, spices makes for a white or cream colored gravy which is creamy, lightly sweet and a bit tangy. This shahi gravy is full of fragrant flavors due to the addition of whole spices especially saffron.
A fine paste is made of cooked onions, garlic, ginger, nuts and seeds. This nuts and onion paste is sautéed in ghee with the spices.
Later ground spices and whisked yogurt are incorporated with the paste and cooked further with the addition of some water.
When the gravy gets cooked to the right consistency, final touches are added by sprinkling cardamom powder, saffron strands and lastly the paneer cubes are mixed with the gravy with a touch of kewra water and heavy cream.
Balanced out with a smooth, creamy consistency, this version of Shahi Paneer is perfect for special occasions, festivals and celebratory meals due to its luxurious taste and appearance.
These days, we all look for simple, comforting meals to enjoy at home. If you are looking for a warm and satisfying vegetarian curry for lunch or dinner, this Shahi Paneer is a great option.
Shahi Paneer is one of my very favorite dishes and is sure to become one of yours, too. This dish is sure to fill your bellies and warm your souls.
If you enjoy Shahi Paneer, you may also like these delicious paneer curry recipes:
How to make Shahi Paneer
While the list of ingredients for Shahi Paneer recipe is quite long, you don’t need to be intimidated. The process for making this dish isn’t particularly technical or difficult.
Preparation
1. Take the nuts and seeds – 2 tablespoons cashews, 1 tablespoon almonds, 1 tablespoon melon seeds (magaz) in a bowl and rinse them a couple of times with water.
Drain all the water and set aside.
2. Simmer the below listed ingredients in 1.5 cup water for for 8 to 10 minutes on medium-low heat.
- ½ cup chopped onions
- 2 tablespoons cashews
- 1 tablespoon almonds
- 1 tablespoon melon seeds (magaz)
- ½ teaspoon chopped ginger
- ½ teaspoon chopped garlic
3. Continue to cook until the onions become soft, then strain some of the stock (the water in which the nuts and seeds, onions were cooked). Set this stock aside for later use.
4. When cooled, place the softened onions, nuts, seeds, ginger, garlic in a blender or grinder-mixer jar. You can peel the almonds if you prefer.
5. Make a fine paste of the cooked onion mixture, adding 2 to 4 tablespoons of the strained stock or as needed.
6. Beat ½ cup fresh curd (yogurt) till smooth and set aside.
Sauté Onions & Nuts Paste
7. Heat 3 tablespoons ghee in a pan over medium-low to medium heat. Let the ghee melt. You can even use oil or butter in place of ghee.
8. Fry all the whole spices until they release their aroma in the ghee. The whole spices are listed below:
- 1 tej patta (Indian bay leaf)
- 2 to 3 cloves
- 2 to 3 green cardamoms
- 1 black cardamom
- 1 inch cinnamon
- ½ teaspoon caraway seeds (shahi jeera) – can swap with cumin seeds instead
Tip: Be very attentive here, as spices are delicate and can burn quickly if you aren’t paying attention.
Note that the whole spices are not eaten. If you prefer, you can remove the whole spices (after they are fried in the oil) excluding the caraway seeds, with a slotted spoon before adding the onion and nut paste.
9. Add the onion and nuts paste.
10. On a low to medium-low heat mix until the paste is uniform. Then sauté for 7 to 8 minutes or until the fat separates at the sides of the paste.
You will see that on further cooking the paste will thicken and become glossy. Keep stirring non-stop for even cooking. This will also prevent the paste getting burnt from the bottom.
11. Now add ½ teaspoon red chilli powder or cayenne pepper, ¼ teaspoon garam masala powder and 1 teaspoon coriander powder.
You could even replace red chilli powder with ¼ teaspoon white or black pepper powder. You could also use kashmiri red chilli powder.
12. Stir to mix well.
13. Reduce heat to a low or turn off the heat. Add the whisked yogurt, 1 to 1.5 cups of water, ½ to 1 teaspoon sugar and salt according to taste.
You can always alter the consistency of gravy by adding less or more water.
Make Shahi Paneer
14. Stir well and simmer on a low heat for 10 to 12 minutes, or until the gravy thickens.
15. Add ¼ teaspoon cardamom powder and crushed 15 to 20 saffron strands.
16. Stir and add the paneer cubes (200 grams) and 1 tablespoon heavy cream. Add 1 teaspoon of kewra water and stir (optional step). If adding butter, you can add it here. Mix well and turn off the heat.
Preferably use homemade paneer for the best texture and softness. If using store-brought paneer or frozen paneer, follow the package instructions to thaw and use it.
Tip 1: If you are a vegan, you can easily substitute tofu for the paneer.
Tip 2: If you prefer a richer version, feel free to add more cream or butter to the recipe.
17. Garnish with fresh coriander leaves or mint leaves or some saffron strands and enjoy with rice or flatbread.
Serving & Storage Suggestions
You can enjoy this creamy Shahi Paneer with Roti or Naan and even Paratha. You can also pair it with Jeera Rice, or Ghee Rice.
Shahi Paneer is best served fresh, but any leftovers can be stored in the refrigerator for up to 1 day. Let the curry cool completely before transferring it to an airtight container.
When reheating, warm it gently in a pan, on the stovetop over low heat, stirring occasionally. You can add a splash of water if the gravy has thickened.
Freezing is not recommended as the paneer may turn chewy and the creamy gravy may separate after thawing.
Cooking Notes & Tips
- Tomatoes: I have not added tomatoes to this dish since I have used yogurt (curd). But you can substitute yogurt with tomato puree in the same proportions. If adding tomatoes, then add 2 to 3 tablespoons cream as it balances the acidity and tanginess of the tomatoes.
- Nuts & Seeds Freshness: Since a major part of the sauce or gravy is made from nuts and yogurt, make sure that these ingredients are fresh. The nuts and seeds should not be rancid and the yogurt must not be sour.
- About Magaz: It is a blend of pumpkin, watermelon, cantaloupe and cucumber seeds. It is an ingredient used in Indian cuisine and can be found in Indian grocery stores. If you don’t have access to magaz or melon seeds, add a total of 2 tablespoons almonds instead. You could also only use watermelon seeds.
- Rich Variant: A very rich version of this Shahi Paneer recipe is made with adding butter and more cream. In this recipe, I have added less cream. Feel free to add more cream or use butter, if you prefer.
- Plant Based Option: Vegans can substitute the paneer with tofu and the dairy-based curd with cashew or coconut yogurt. I don’t advise using soy or peanut yogurt for this dish. If using cashew yogurt, no need to add cashews while making the paste. Alternatively, you can use tomato puree and coconut cream in place of yogurt. Use a neutral tasting oil in place of ghee.
Frequently Asked Questions
What is Mughlai cuisine?
From the 1400s to the 1800s, Mughals (“moo-galls”) ruled India. The food that resulted from their rule was very rich, often incorporating nuts, dried fruits and warming spices.
Some other dishes you might recognize that can be attributed to Mughlai (“moog-lie”) rule are biryani, some flat bread variants, and pulao.
What is kewra water?
Also known as kevda, keora or kewda, kewra water is a fragrant essence similar to rose water that is extracted from the male flower of the screwpine.
If you do not have access to kewra water, you can either omit it, substitute a drop of pandan extract, or use an equivalent amount of rose.
Can I make this dish without onions and garlic?
While you can make the dish without alliums, please note that the flavor of the gravy will change. You can substitute a pinch of hing (asafoetida) to the recipe to help mimic the flavors of both the garlic and onion.
Can I make this with low-fat yogurt?
I recommend that you only use whole milk dairy curd in this recipe. Using low-fat milk may cause the gravy to break.
Can I make this dish ahead?
While this dish will store in the refrigerator for a few days, it is best served fresh from the stove. I also don’t understand how someone could make this delightful dish and not want to eat it straight away!
Step by Step Photo Guide Above
Shahi Paneer (Mughlai White Gravy)
Ingredients
For cooking onions and nuts
- ½ cup onions – chopped
- 2 tablespoons cashews
- 1 tablespoon almonds
- 1 tablespoon melon seeds – without the skins (magaz)
- ½ teaspoon garlic – chopped, or 3 to 4 small to medium-sized garlic
- ½ teaspoon chopped ginger – chopped or 1 inch ginger
- 1.5 cups water
Other ingredients
- 3 tablespoons Ghee (clarified butter) or oil or butter
- 1 teaspoon Coriander Powder (ground coriander)
- ¼ teaspoon Garam Masala
- ½ teaspoon Red Chili Powder or cayenne pepper
- ½ cup Curd (yogurt), 125 grams – whisked till smooth
- 1 to 1.5 cups water or add as needed
- ½ to 1 teaspoon sugar or add as required
- salt as required
- ¼ teaspoon cardamom powder
- 15 to 20 strands saffron – crushed lightly
- 200 grams Paneer (Indian cottage cheese)
- 1 tablespoon heavy cream or add as required – optional
- 1 teaspoon kewra water (screwpine water) or rose water – optional
whole spices
- 1 tej patta (Indian bay leaf)
- 2 to 3 cloves
- 2 to 3 green cardamoms
- 1 black cardamom
- 1 inch cinnamon
- ½ teaspoon caraway seeds (shahi jeera)
Instructions
Preparation
- Take the nuts and seeds in a bowl and rinse them a couple of times with water. Drain all the water and set aside.
- Cook onions, cashews, almonds, magaz or melon seeds, ginger and garlic in 1.5 cups water for 8 to 10 minutes until the onions soften.
- Strain some of the stock (water in which the onions, nuts etc were cooked) and set it aside. Let the onions cool at room temperature.
- Make a fine paste of the cooked onions, ginger, garlic along with the nuts and melon seeds, adding 2 to 4 tablespoons of the strained stock.
- Whisk fresh curd (yogurt) till smooth and set aside.
Sautéing onion paste
- Heat ghee in a frying pan on medium-low to medium heat.
- Fry all the whole spices (listed in the above ingredients) until they release their aroma in the ghee. Be very attentive here, as spices are delicate and can burn quickly if you aren’t paying attention.
- Add the ground onion paste and mix very well.
- On a low heat sauté stirring non-stop for 7 to 8 minutes or until the fat starts to leave the sides of the paste.
- Add red chilli powder or cayenne pepper, garam masala powder and coriander powder. Mix well.
Adding curd and simmering further
- Reduce heat to a low or turn off the heat.
- Add the whisked yogurt, water, sugar and salt as required.
- Mix very well and simmer gravy for 10 to 12 minutes until it thickens.
Making Shahi Paneer
- Add the cardamom powder and crushed saffron.
- Stir and add the cubed paneer and cream.
- Mix gently and turn off heat.
- Add the kewra water and stir. You can even add rose water.
- Garnish Shahi Paneer with some coriander leaves or mint leaves or a few saffron strands. Serve the Shahi Paneer with cumin rice or roti, naan or paratha.
Video
Notes
- Making a richer version: In this shahi paneer recipe, I have not used butter and added less cream. Feel free to add more cream or use butter if you prefer.
- Tomatoes: I have not added tomatoes as I have used yogurt (curd). But you can substitute yogurt with tomato puree in the same proportions as mentioned in the recipe. If adding tomatoes, then do add 2 to 3 tablespoons cream to balance the tang from tomatoes.
- Vegan options: Use tofu and cashew yogurt. I won’t suggest using soy or peanut yogurt. If using cashew yogurt then you don’t need to add cashews while making the paste. Use a neutral tasting oil in place of ghee.
- Freshness: Since a major part of the gravy is made from nuts and yogurt, do make sure that these ingredients are fresh. The nuts and seeds should not be rancid and the curd (yogurt) must not be sour.
- Consistency: You can make a thicker consistency or a medium consistency of the gravy by adding less or more water.
- Fats: For the fats, you can use any neutral tasting oil or butter or ghee. Though butter or ghee will make the gravy richer.
Nutrition
Shahi Paneer recipe from the blog archives was first published on January 2013.
Absolutely Delicious.
Thank you.
Very tasty
This is one of my favourite paneer recipes from your blog.
Hi Dassana
Are there dried fruits in this?
They are mentioned in “Preparation” part 4 but they aren’t in the ingredients.
Nice recipe. Two of us ate the lot!
Regards
Chris
Australia
Hi Chris, there are no dried fruits in this. In India, we generally use “dry fruits” as term for a mix of various nuts and this is no way means “dried fruits” that is a term used for fruits that are dried or dehydrated. Thanks for pointing this out. I will change it.
Thanks also for the feedback on the recipe and I am glad you liked the recipe. Cheers!
Best dish I’ve had in years, absolutely delicious!
Happy to hear that! Thanks for the rating too.
Hi, this is not related to this recipe, but I’ve wanted to tell you for a long time. I started cooking 4 years ago and my very first recipe independent of my mom’s was your capsicum jhunka, and you have been my go-to site for almost every dish since then. I was away in hostel for 3 years hence couldn’t cook much but in the lockdown I’ve rediscovered cooking again, and even though I now follow lots of other people on instagram and all, this site is still my first choice for everything. Thank you so much for your homely and uncomplicated and beautiful cooking, and even more thanks for putting it out there and making cooking so accessible to a (back then) very reluctant 24 year old!
Thank you so much Sindhuja for taking the time to write such a beautiful feedback. So glad to know and read. I wish you all the best for your future. Take care.
Hai mam,
What difference between Malai paneer and paneer?
Which one is more protein and healthier?
Can you tell me the nutritional info for both?
Deepika
Hi Deepika, malai paneer is made with the addition of some cream in the milk. While paneer is made with only milk. This obviously means that malai paneer is more richer and has a better texture. Malai paneer will be more heavy than paneer. The fat content will be more in malai paneer than in paneer.
very delicious dish. I like it
thank you for the feedback.
Excellent
Can I skip the curd?
curd can be skipped and in place of curd, add tomato puree. so you can use half a cup of tomato puree.
Is it necessary to use the melon seeds or can i substitute it with Something else?
instead of melon seeds, overall add a total of 2 tablespoons almonds.
I accidentally found this site, while searching for good recipes as I had to cook a lot of food for an official team building event, last year. The detailed description for preparation methods including photos and a calculator is a big help for making food in large quantities. I really appreciate all the effort, Best of luck 🙂
I made it for my husband. Although I wasn’t well. The recipe was super easy and came out tasteful. My husband loved it. Thanks a ton.
thank you neelakshi for this positive review and rating on shahi paneer. glad to read. welcome and take care of your health.
I made the recipe.It was amazing.Thanks for telling us the tip about creaminess. 🙂
thanks for this feedback on shahi paneer recipe. welcome and happy cooking.
its very very tasty. the first time i made it, by mistake i added tomato puree and curd together which decreases the taste of this but today i made it second time when i made it [today] , my family licked the fingers of themselves. its such a wonderful dish
everyone must try and eat.:)
thanks mehak for sharing this feedback. either you can add curd or tomato puree. both can make the dish sour. it also depends on the amount that is added. i am glad that you liked this shahi paneer recipe. happy cooking.
This dish is so delicious.Thanks to you for this recipe.I am a keralite and tried this recipe many time I failed in all.But this time I succeeded in making tasty shahi paneer.
This looks amazing – I’m just a little unsure, could I clarify, do you use the strained onions and nuts and then blend them into a paste? X
thanks. yes its the cooked strained onions and nuts blended to a paste with some of the cooked water.
everything perfect except prefer tomato and cream
no yogurt
thanks
As usual I am always ur fan and here in US when mostly we depend on home made food ,ur bolgs is saving our souls…further I made first time shahi paneer and it turned awesome…however I added lil more water seems n then adjusted the consistency by adding 2 tb spoon corn floor….is it ok to add that? any other way to make it lil thicker…
thanks shweta. corn flour can be added, but with corn flour the taste of the gravy will change. if paneer is not added, then the gravy can be simmered for some more minutes till it thickens. another way to thicken is by adding boiled mashed potatoes. another option is to use rice flour. rice flour will give a neutral taste and it won’t overall affect the taste of the gravy. other than that some more cashew paste can be added. a very rich approach would be to add some cream. but with more cream the taste can get affected. hope these suggestions help.
A 5 star recipe. Enjoyed eating it as much as I enjoyed making it. Thanks for posting it.
Regards
Kuldip
Welcome Kuldip. Nice to know this.
I made the way it is mentioned. AWESOME! Better than any restaurant. Making certain changes in the way we cook brings so much of difference in the taste.
Thanks Rashmi. Glad to know that you liked this shahi paneer recipe. I agree with you sometimes even small changes can spoil or make a positive difference to the final dish.
its really amazing
thanks taga
Hv tried for d frst tym at my in laws’ house. Following d exact recipe. Just cudnt blv it turned out to b soooo delucious. Exactly d way get in hotels. My new family luvd it lyk anythng coz its a new dish fr thm being bengali. Thnkuuuu sooo much.
thanks a lot neha and glad to know that your family liked the shahi paneer recipe. most welcome ????
Great recipe! I have tried it a few times and its been appreciated all the time. Today, my 7 year old asks for seconds. She said that this was the best curry ever!
Thank you!
Welcome AR. Glad to know this.
I loved this shahi paneer recipe very much. I nade it the second time today and it turned out awesome again! Thanks for such an easy and tasty recipe!
Welcome Sampada. Thanks for your positive feedback.
I have tried this recipe twice.. and it was supposed yuummmmy.. exactly like restaurant style . Thnx a ton Amit for all your recipes.. they hardly fail in taste…. Previously I used to check different recipes of same dish I want to cook. But now I only read Ur’s. And follow it as it is. Shahi Paneer is really aussom.
Welcome Dr.Leena. Glad to know that you liked the shahi paneer and other recipes. Thanks for sharing your positive feedback.
can we add kasuri methi in this?
you can add kasuri methi.
Hello mam… Mera question hai ki kya shahi paneer me hum tomatoes puree add kar sakte hain…?
Thank u…
kirtika, there are two versions – one is this version, which has a curd+nuts base and the other is with onion-tomato base. in this recipe avoid adding tomatoes as with the proportion of curd (half cup) and tomatoes, the gravy becomes too acidic and not good for health. if it was just 1 or 2 tablespoons of curd, them tomatoes could have been added.
Hi dassana,
Today i made this recipe. It was so delicious. But i have a recipe request. Can you share the bhakarwadi snack recipe?
Actually i want to make this snack at home.
Thanks Monalisa. I will try to add the recipe soon.
Dassana
You are my teacher. When i want to make something new recipe i find your blog first. Can you share bhakarwadi snack recipe?
thank you monalisa ???? i will try to add bhakarwadi recipe.
At the outset, let me say that this and other receipes on the site are amazing. I am sort of forced to stay-at-home dad , as my wife recently started working. This site has saved us from eating outside food as well as ,trying out dishes , which are not easily available. Thanks for all the receipes and guidance.
Now, I have few questions:-
1. I have seen you talking about ‘when-oil-leaves-the-side’, for various receipes. I am not sure if I have seen that situation, even after a long time. I have followed your instructions to the letter but am unsuccessfull. Is there any other indicator to the same thing?
2. In continuation of above, we add the masala after the oil has left the side of onion/tomato paste. I am wondering if we should saute, the masala, for few minutes before adding the water or the next things like chole.
3.I am not good at cutting either onion or tomato. I am wondering if instead of cutting them, I can use them as paste using blender/mixer. Do you think, using paste of onion instead of finely cut onion , will impact the taste?
Thank you in advance.
thanks a lot raj. your queries answered below:
1. when sautéing the onion-tomato masala, the first sign to know that it is done is that it becomes glossy. the second sign is that the masala paste sticks to each other and leaves the sides of the pan. if you continue to fry or sauté, then you will see oil releasing from the masala itself. you will also see the oil releasing from the sides. the trick here is to stir continuously after the masala becomes one and leaves the sides of the pan.
2. you can either add the spice powders before sautéing or once the onion-tomato paste is done. both ways can be done. water is always added after the spice powder is cooked.
3. you can use pastes. the taste does change when using onion paste or tomato puree. with chopped onions and tomatoes, the taste is different. but with pastes, the dish does taste good. in fact you can even mince onions and tomatoes and use them.
Amit, I am somewhat new to cooking and find your recipes to be excellent. Thank you for the hard work behind creating them!
My most common complain with paneer dishes is that the paneer can come across as raw or uncooked. That is, it does not imbibe the flavor of the gravy. Will that be a concern in your recipe since there is no paneer marination step and the cooking time after paneer is added is only 1-2 minutes.
thanks gurdas. i usually add paneer cubes towards the end and they do get the taste of the gravy. usually homemade paneer need not be cooked for a long time as then they become hard.
Thank you so much for all the recipes. All turn out to be so good. Just a question. If we want to multiply the quantity which ingredients to multiply or double?
thanks sangeetha. for recipes where a set proportion is used eg like cakes, breads or sweets, the ingredients can be increased proportionately. but in gravy or curry recipes, it becomes tricky to increase the proportions as the flavors are complex. the ingredients have to be eyeballed and added using the method of ‘andaaz’ or approximation.
Thank you so much Dassana for wonderful and easy recipes.
welcome saloni.
it’s an amazing recipe. I have tried it a few times and it has never disappointed me. Thank you for sharing.
thank rashmi for sharing this. happy cooking.
Awesome recipe.. What should be the amount of sugar to be added? Is the gravy required to be a bit sweetened?
dimpi, a slight sweet taste needs to be there in the gravy. you can add 1/2 to 1 teaspoon of sugar.
thank you…
welcome sandeepta.
hi,
can i make it without onion & garlic, how its taste will be ??
sandeepta, you can make without onion and garlic. taste will change. just add a pinch of hing to the recipe to mimic the flavors or both onion and garlic.
Heylo Ma’am !
I tried the recipe with just a lil bit of variation, it turned out awesome and was really appreciated by my family. Thanks.
welcome bhanu and thankyou.
i made this shahi paneer…. was awesome.. the recipe wasby u but everyone praised me alot….. i really thank u frm my heart….
welcome charul. glad to know that every one liked shahi paneer recipe. thanks a lot for your kind words.
Wow it’s amazing taste mouth watering I love the way u represented
A small doubt I didn’t get the yellow color I’ll got orange color wat can I do?
thanks. there is nothing that can be done with the color change. the color will depend on the type of red chili powder. orange color is due to the fact that the red chili powder you used, must be having a deep red color.
Hi Dassana. I’m not much of a kitchen person but I really look forward to trying your recipe for my Dad. I need a few clarifications though:
1. I don’t understand ‘sugar/salt as required’. Can you tell me exactly how many teaspoons are required in the given recipe?
2. Is it okay to use ginger-garlic paste available in market rather than chopping them at home? If so, how much of paste should be used?
3. Would there be much difference in taste if I avoid melon seeds?
PS: I tried your recipe of Sooji Halwa and it turned out to be great. My mom and dad used the word “perfect” ^_^… Made my day. Thanks a ton! I look forward to other such recipes.
Love.
thankyou saumya sugar and salt as required because everyones taste and preference towards salt is different. always add salt and keep checking the taste as excess salt could also spoil any dish. It’s always better to use fresh ginger-garlic then market ones. if you are avoiding melon seeds then add some cashews.
pleased to know your father loved sooji halwa. you are welcome and hope this help’s you.
Awesome shahi paneer recipe and I’m trying all of your vegetarian recipes and also my sister, she loves your website.
glad to know this nishant 🙂 surely try the other recipes and convey thankyou to your sister.
Just mouth watering .. I am definitely going to try it 🙂 keep posting
thankyou kusum 🙂 would surely keep posting.
I Am Indian Commi-1. Very Good Recipe
In my openion it is one of the best site to learn about recipes of various dishes. I make these dishes easily by the help of provided recipe.
Thank you
welcome anupam. thanks for sharing your positive words about the site.
I Have tried almost all the recipes of yours all turned out great. I am a big fan of your receipes.
thanks neha for this encouraging feedback.
What kind of dried fruit should I use?
as mentioned in the recipe, add cashews, almonds and magaz/melon seeds.
Hi….loved this recipe ….ultimate taste.. I tried it twice and everytime it results better than earlier one. my husband just licked his fingers. Its too yummmmm… Thnx a lot
welcome chitra. thanks for sharing positive feedback on shahi paneer.
I have gone through many of your recipes. All r amazing.gr8 job.
thanks namrata
Hi….just like other recipes, loved this one too…. Best compliment was when my hubby said “it tastes like hotel”.. All credit to you… Thnx a lot & God bless…. ☺
welcome niki. glad to know this. thanks for sharing your positive feedback and for your prayers.
Loved the recipe. First time I could cook a creamy curry without adding any cream! Family loved the flavors a lot. Thank you so much..
welcome keya. glad to know this.
Hiii….
I like all your posts… The step wise pics specially are very helpful in making dishes… Earlier I hate cooking and hate to enter kitchen before mrg but now I love to cook and make new dishes for everyone.. Your site is very helpful for me in this matter… Thanks alot for such nice effort and inspiring cooking.. Its a boon for people like us to learn easy and new dishes… Keep posting and keep inspiring…
Thank you..
welcome subhangini. glad to know that the blog is inspiring you to cook. thanks for sharing your motivating feedback. happy cooking.
recipe looks awesome!!! wish to try but never tasted so don’t know the taste. should it taste sweet bcoz adding sugar n cream will make dish sweet. pl guide,confused.
hi arja, there will be slight sweetness in the dish. shahi paneer has a faint sweetness.
Thanks for the recipe. When ever we have guests I try new recipes from your site:-). Every recipe i simple and awesome.
thanks sruthi for sharing positive feedback.
Dear Dassanna amit
Thank u so much for all ur awesome vegetarian recipes. Whenever I made shahi paneer ur style my kids simply loves it.
Priya
welcome kh. priya. glad to know this.
Thanks for the great recipe…. it worked well with me.. The curd I used was slightly sour.. So, I added 3 tsp sugar and the taste was great… Thanks once more for sharing the recipe…
thanks suman for sharing the feedback. the tip is a good one. sugar balances the sourness of the curd.
thanks ILU it.
Thank you so much for sharing all the awesome recipes. 🙂 Whenever I have any party at home I just open this Site and try out new things. Thanks again 🙂
welcome ritika. glad to know this. thanks for sharing positive review on recipes.
Great recipe and nicely explained. I have made shahi paneer earlier but it was very different and everyone in my family liked it very much. Thank you for this one I am up for more from you….
welcome manoj. good to know this. thanks for sharing positive feedback on shahi paneer recipe. do try some more recipes.
Most shahi paneer’s I’ve had have green chilies sliced lengthwise and are very spicy (peppers, hot) — What can I add to this to give it that kick or should I try a different recipe for it?
joey, usually mughlai food is not spicy. its more on the sweeter side. you can either add more green chillies or add more red chilli powder.
Why to add sugar?
gorav, because it gives a slight sweet taste.
it’s very nice recipe and explain step by step with photos really good
thanks fathima
Your blog is very useful and well put!! I am always refering to your blog for all punjabi recipes i want to try. Thanks a lot for putting the pics along with the recipe. That really helps a looooot!!
welcome kasturi. thanks for sharing positive feedback on recipes. good to know this.
very tasty
thanks kiran
Its really good, i’ve tried ur recipe, but can we use Khoa?
yes you can use khoya.
nice recipe
thanks shivanisrivastava
nice recipe i like this…
thanks gurnam
its very nicely explained step by step,,,easy to cook if it is explained in this way,,thank u so very much
welcome nehasameess
hi can pumpkin seeds be used instead of melon seeds?
i have not used pumpkin seeds in shahi paneer. so not sure how the taste will be. i would suggest to go with the melon seeds.
tried this recipe today. husband loved it. ur recipes r tooo good. thanx to u, i hav learnt cooking the kind of food which i thought was only made in hotels… 🙂
thanks divya for sharing feedback on shahi paneer. honestly speaking, hotel style food can be easily made at home. one just needs to know the secrets 🙂
Tried this….super super yummy….thanks for the recipe
Best recipe
I tried ur mny recipes,they all were delicious. My family enjoyed wid it.god bless u for such a good work.
thanks arbina for your best wishes and sharing positive feedback on recipes.
I loved it! I made this dish today and I must say this was the first time I have made something like this. and I am so happie my whole family loved it. and so, I think I am turning into a good cook. thanku so much dassana for this wonderfull recipy! thanku so much.
welcome diksha. yes, you are turning out to be a good cook. its quite evident from your comment. glad to know read your positive feedback on shahi paneer.
Hi Dassana,
I made this and this one turned out to be excellent, just like the ones they serve in hotels. My son, who is a paneer fan liked it so much, and he wants me to make this often, and am sure I’ll do so..Thanks so much!
welcome anu. glad to know that you liked the shahi paneer recipe.
All good recipe..
Hi Dassana, I’m just looking randomly for recipes and your recipes are just amazing. The way you have described each recipes step by step and with pics, just simply marvelous. I’m in love with your food blog. 🙂
welcome rajashri. glad to know that you liked the recipes and the blog.
Hi..ur recipes r just amazing… I refer to ur site more often..be it palak paneer or sum aloo..thx…just want to ask can we add curd available in d mkt in dis recipe instead of homemade…. Thx so much
thanks pooja. yes you can add the store brought curd. just make sure its in its shelf life and not sour.
The taste was good. My family members liked it.
thanks shalini for the positive feedback.
Very nice recipe simply explained, really turned out well. Thank you.
welcome ranvijay
Thank you didi, i know u would be elder than me as i am jst fifteen year old.Thats why calling u di.!!!Ur recipes r amazing.I tried many many of them and was appreciated by all my family members.Specially my papa.So thanks a lot for easy and really decious recepi guidance……
no issues shubhalakshmi in calling me didi. i am glad that you are finding it easy to cook the recipes. apart from documenting the recipes, i also wanted the recipes to be made easily by everybody, especially novices. i am happy that to some extent the purpose of the blog is achieved. thanks dear.
Hi!
Do you think sesame paste will go well with the recipe? Like 1/2 cashew and 1/2 sesame?
sesame will give a different flavor. may not go well in this recipe. i would suggest not to add the sesame.
U r already the inspiration to many homemakers….kip up ur gud work…n keep us updated with ur latest innovations and creations in ur kitchen……
thanks nanom for these motivating words.
Hi
Thanks for sharing the recipe , just wanted to know after adding the curd to the paste I observed the curd was broken any idea wat I missed?
Sudha, the curd should be fresh and full fat. if the curd is low fat then it will split….. and if it is sour and not fresh then also it will split.
Nice
I will try to make this recipe because in family every member is like paneer. its very good recipe.
Hi , want to try this recipe tomorrow but unfortunately I cannot find magaz anywhere here closeby. Planning to try some mushroom dishes along with this. Will let you know the feedback Thank you
skip the magaz nimmi if you cannot get them. sure do give the feedback.
Nice recipe
I tried your recipe it worked out great everybody in the house liked it. Hats off to your work and your website is just awesome.
BUT I WANT TO TELL YOU THAT IT CAN BE BETTER IF WE ADD 3-4 BLACK PEPPER IN THE SPICES.
thanks yash and also thanks for the suggestion.
What is that chutney or side dish, so vibrant are those beets?
this is beetroot salad.
Love this dish!
I really liked the recipe and the method as it is explained stepwise and in very simple manner. I made this recipe and really enjoyed it with my family. Thanks for posting it.
Finally I made this shahi paneer with my own homemade paneer 🙂 ..All thanks to your wonderful and detailed recipes .
welcome astha.
Awesome recipes bt please tell me how to make stock…..and really wow kind recipes
if you are referring to this shahi paneer recipe, then stock here is got from boiling the onions with dry fruits. please check the video to know how its done. otherwise stock is made with boiling veggies with water and then straining the water.
Thanks so much for writing this blog .I tried ur butter panner Masala and it was awsome
thanks meenu
Hi,
Is it necessary to use melon seeds in shahi paneer? Dassana I really loved ur site n I even tried paneer tikka which really turned very yummy….
hi saba, melon seeds does lend its faint unique taste and flavor. but if you don’t have, then just skip them. thanks dear.
Dear Dassana, I’ve been a regular on your blog and tried quite a few of your recipes. All of them were good. Today I did the shahi paneer and it really came out well and was an instantaneous hit. Please continue your good work.
thanks for the feedback dr sankara.
this paneer recipe is very delicious
my husband and my parents sister,brother impressed in my cooking.
thankssssssssssss……………………. a lot dasana….
thats great to know amina. glad everyone liked the shahi paneer.
Ms. Ushagnanarajah, you are an indian and what is the great thing about saying
” I like Indian food ” . Everyone likes indian food but it should come from any other country men.
i like indian food
The shahi paneer looks rich and creamy. Abosolutely yum!
Hi dassana,
I came across ur blog when i was searching for mix veg recipe n i love ur blog! I tried many of recipe such as paneer tikka, kadhai paneer, aaloo pakora, dum aaloo, dal fry, falooda etc. I liked ur how to make paneer at home recipe very much that i dnt buy paneer from shop now n just make it at home as it made out very well. Thanks for ur recipes n keep posting such delicious recipes! 🙂
thanks samrudhi. am so glad that all the recipes you have mentioned worked well for you. i do have many recipes in the drafts, so i post at least one recipe almost everyday. comments like yours keeps me motivated and encouraged. thanks once again.
Thats a very rich gravy dear
Wow, beautifully colored, perfectly textured, creamy, yummy and what not!!
Love it.
It is very nice of you to have come with the video version of the recipe! Kudos!
Good idea to add saffron.
I made this recipe tasted awesome so good dear
You have nailed it with the perfect pictures again Dassana.. And i like the idea of adding stock with nuts, first time ever I have heard of it. Gotta try soon..
Hello Dassana Ji,
I liked the new looks of your site, very peaceful. I feel like hang around here for more hours 😉
I like paneer almost in any form, this looks nice and If you don’t mind please do share the recipe of salad that you served along with Paneer…is that Onion & Beetroot???
Love & Hugs!
thanks rashida. its onion and beetroot yogurt salad. i call it salad as i have added very little of the yogurt. basically raw onions, boiled beetroots, green chilies, coriander leaves, roasted cumin powder, chaat masala and yogurt all mixed with each other. i have not taken pics, so wont be able to post the recipe.
Hi,
It sounds good, thanks.
i tried low fat version of shahi paneer with ready made masala it was yummy ! But yours looking outstanding 🙂 quiet heavy gravy 🙂 lovely video presentation !