≡ Menu

Shahi Paneer Masala

Shahi Paneer Masala Recipe

This is a dish fit for the kings! Hence the name “Shahi Paneer Masala”. Rich & decadent, this vegetarian side dish made with the softest cottage cheese ever can brighten up any Indian-themed party! Or forget party, just make this to add zest to a boring day! :) That’s what I do anyway – when bored, chuck the regular food and go full on caloricious! (did I just invent the word “caloricious”? I think I did!! And Shahi Paneer Masala justifies the word perfectly! :D)

Shahi Paneer Masala Recipe

I’ve made loads of side dishes with Paneer before. Paneer Pasanda, Kadai Paneer, Paneer Butter Masala, Mutter Paneer, Afgani Paneer etc. Being a vegetarian, Paneer is the most common ingredient used in place of many meat-rich side dishes. And hence, I’m always on the look out for new & innovative recipes using my favorite fresh cheese. When I came across this recipe in Tomato Blues, I knew I had to make it. And I’m pleased to add another fantastic Paneer side dish to my repertoire!

SHAHI PANEER MASALA RECIPE

Here’s what you need –

Shahi Paneer Masala Recipe

Heat 2 Tablespoons of oil in a pan with high sides. Add the onions, garlic, ginger, black cardamom (moti elaichi), cinnamon, green chilli.
Shahi Paneer Masala Recipe

Sauté (Fry) for 1-2 minutes until the onions start to turn pink
Shahi Paneer Masala Recipe

Add in the cashew nuts. (break them roughly)
Shahi Paneer Masala Recipe

Fry for a further 3-4 minutes till the onions turn slightly brown and cashews have some color on them
Shahi Paneer Masala Recipe

Add the finely chopped tomatoes
Shahi Paneer Masala Recipe

Cook (mix & stir occasionally) for 8-10 minutes or until the mixture is reduced to a mush and oil starts to come out from the sides of the onion-tomato mixture.
Shahi Paneer Masala Recipe

Switch off the flame. Let it cool for about 5 minutes (or until you can handle the heat). Add the entire veggie mixture to a blender / grinder / food processor.
Shahi Paneer Masala Recipe

Grind to a smooth paste
Shahi Paneer Masala Recipe

In the same pan, heat 2 Tablespoons of Oil and add the paste to the oil. (If there’s some paste in the blender that doesn’t come out, add some water to the blender, swirl it around and pour into the pan)
Shahi Paneer Masala Recipe

Let it cook for 6-9 minutes on medium heat stirring frequently to avoid burning. Cook / Fry till the mixture reduces and turns a bit dry and oil starts coming out from the sides.
Shahi Paneer Masala Recipe

Add all the spices : Red Chilli Powder, Garam Masala, Black Pepper Powder, Tomato Sauce, Salt and a pinch of sugar
Shahi Paneer Masala Recipe

Mix well and cook on low for 2-3 minutes
Shahi Paneer Masala Recipe

Add warm milk (or cream)
Shahi Paneer Masala Recipe

Gently incorporate the milk into the paste to form a smooth gravy. Taste and adjust for seasoning
Shahi Paneer Masala Recipe

Add the chopped up Paneer cubes.
Shahi Paneer Masala Recipe

Mix well and let that simmer for 5-6 minutes
Shahi Paneer Masala Recipe

Switch off, garnish with cilantro leaves & serve with any kind of bread or rice

Shahi Paneer Masala Recipe

5.0 from 2 reviews
Shahi Paneer Masala
 
Prep time
Cook time
Total time
 
Shahi Paneer Masala
Author:
Recipe type: Side Dish
Cuisine: Indian, Mughlai
Serves: 4
Ingredients
  • 1 and ½ cups Paneer, cut into small cubes (cottage cheese)
  • 1 cup finely chopped Onions
  • 1 cup finely chopped Tomatoes
  • 3 finely chopped Green Chilli (use any chilli)
  • 2 cloves Garlic (small)
  • 1 teaspoon grated Ginger
  • 6 Cashew nuts (or blanched almonds)
  • 1 Black Cardamom (moti elaichi), broken to get the seeds out
  • a small stick of Cinnamon
  • 1 teaspoon Red Chilli Powder
  • 2 teaspoons Garam Masala Powder
  • 1 teaspoon Ground Black Pepper
  • 3 teaspoons Salt (adjust to taste)
  • a pinch of Sugar
  • 1 Tablespoon Tomato sauce (or 1 teaspoon tomato paste)
  • 1 cup WARM Milk (or cream) {*important - use fresh, warm milk}
  • Cilantro / Parsley / Coriander leaves for garnish
Instructions
  1. Heat 2 Tablespoons of oil in a pan with high sides. Add the onions, garlic, ginger, black cardamom (moti elaichi), cinnamon, green chilli.
  2. Sauté (Fry) for 1-2 minutes until the onions start to turn pink
  3. Add in the cashew nuts. (break them roughly)
  4. Fry for a further 3-4 minutes till the onions turn slightly brown and cashews have some color on them
  5. Add the finely chopped tomatoes
  6. Cook (mix & stir occasionally) for 8-10 minutes or until the mixture is reduced to a mush and oil starts to come out from the sides of the onion-tomato mixture.
  7. Switch off the flame. Let it cool for about 5 minutes (or until you can handle the heat). Add the entire veggie mixture to a blender / grinder / food processor. Grind to a smooth paste
  8. In the same pan, heat 2 Tablespoons of Oil and add the paste to the oil. (If there's some paste in the blender that doesn't come out, add some water to the blender, swirl it around and pour into the pan)
  9. Let it cook for 6-9 minutes on medium heat stirring frequently to avoid burning. Cook / Fry till the mixture reduces and turns a bit dry and oil starts coming out from the sides.
  10. Add all the spices : Red Chilli Powder, Garam Masala, Tomato Suace, Black Pepper Powder, Salt and a pinch of sugar
  11. Mix well and cook on low for 2-3 minutes
  12. Add warm milk (or cream). Gently incorporate the milk into the paste to form a smooth gravy. Taste and adjust for seasoning
  13. Add the chopped up Paneer cubes. Mix well and let that simmer for 5-6 minutes
  14. Switch off, garnish with cilantro leaves & serve with any kind of bread or rice
Important Tip
  1. When you add milk to the mixture you may notice that it splits. To avoid splitting, use fresh milk. Make sure to use warm milk. Incorporate the milk in batches instead of all at once.

 

About the author: Food blogger-writer, Recipe developer, Food Lover, Picture-taker, Lover of Nutella, Accountant, Dancer, Singer… and a happy soul!

{ 12 comments… add one }

  • vinay sharma August 9, 2014, 9:45 pm

    very good site for food

  • Abhilash August 3, 2014, 1:14 pm

    It was the first time, I decided to try a hand in cooking and I chose to make shahi paneer. I followed the instructions given as per your site and prepared my first dish. And the result was just awesome, it was prepared so well that everyone appreciated me at home. For an amateur like me it is the best cookery site. Awesome, keep it up and keep posting many new dishes site admin. Thanks.

    • Kavitha | Foodomania August 3, 2014, 5:35 pm

      Thank You so much for the feedback! :) I’m no professional either.. just share my successful cooking experiments for people who love to cook & eat like me! :D

  • Shella August 2, 2014, 3:13 am

    Totally agree. Such a dish is enough to add zing to your day. Lovely dish

  • priya sivakumar July 8, 2014, 7:25 pm

    When the tomato sauce has to be added in the gravy?

    • Kavitha | Foodomania July 9, 2014, 10:37 am

      Hi Priya,

      You should add it along with the garam masala & other dry spice mix.. .Sorry, I had missed out writing the same in the recipe. Thanks for pointing out. I’ve updated the recipe!

      • priya sivakumar July 9, 2014, 10:46 am

        Thanks Kavitha.I tried it today and the end result was really superbb.
        And i also try homemade paneer from your site.Paneer was so soft than the
        store bought one.Thanks a lot friend.I am a new follower to your blog and i will follow you hereafter.Once again thank u.

        • Kavitha | Foodomania July 9, 2014, 10:49 am

          Oh, nice!!! :) You can share your pictures on my Facebook whenever you try my recipe! I would love to see your versions too!

  • sahil May 26, 2014, 9:56 am

    its awsome…..

Leave a Comment

Rate this recipe: