25 Aug


This recipe is from the youtube clipping:

It is a beautiful recipe and a very tasty one too.I almost followed it to the T ,with the exception of Cashew which I avoid due to my reservations on nuts.

Just for the sake of my usage I am listing the measurements I used.


  1. A slab of Punjabi Paneer-Cut into shape u  desire.
  2. 1 Large Onion :finely chopped
  3. 2″ ginger:chopped
  4. 5Cloves of Garlic:chopped
  5. 1/2 tbsp Turmeric powder
  6. 1/4 tbsp very Spicy chilly powder
  7. 1/2 tbsp Garam Masala powder(the video mentioned using Shahi Garam Masala from MDH-I didnot have any so used regular Garam Masala)
  8. 1/2 tbsp Cardamom powder
  9. 1tbsp Jaggery
  10. 1tbsp Sugar
  11. 1tbsp Kasoori Methi
  12. 1 1/4 cup heavy cream
  13. 1 1/4 cup tomato puree
  14. 2tbsp butter


  1. In a heated pan,melt butter and fry ginger ,garlic and turmeric powder.
  2. Add Chilly powder,fry a  couple of mts and add Chopped onion
  3. Fry the onion till they have become kind of translucent.
  4. Add Garam masala,and Cardamom powder and fry for 3-4mts.
  5. Pour some water and make this into a puree.
  6. Move this back into the wok and fry for a few mts,it would start to leave oil.
  7. Add tomato Puree and fry for some more time.
  8. Add Sugar and jaggery ,and mix well.Add water about 1 cup and bring to boil.
  9. When it begin to bubble add Kasoori methi and mix well.
  10. To this add heavy cream,salt and bring to a slow boil.
  11. Adjust the consistency by adding water as required .
  12. Meanwhile in another pan,add some oil and shallow fry the paneer pieces to slight brown on each side.
  13. Drain this to a paper towel and add to gravy.
  14. Shahi paneer is ready to serve with  roti.

Shahi Paneer

1 Comment

Posted by on August 25, 2012 in Curries, Indian


One response to “Shahi Paneer

  1. mithahegde

    October 3, 2012 at 5:24 am

    Just made this…Tastes really awesome…I guess the secret lies in kasuri methi and jaggery….Thanx a tonne for this recipe…..


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