Shahi Paneer – Cottage cheese in royal and rich gravy

Shahi Paneer is one of the best North Indian recipes, which I have relished and savoured, with steaming hot butter naans. The smooth and rich taste of this gravy fills the foodie soul with a deep satisfaction. The word ‘Shahi’which means royal, compliments this recipe in every way, as this is indeed is a royal and rich dish. In ancient times it was called “Dadhanwat”. The soft texture of the cottage cheese adds to the richness of this dish.

Though a rich dish made of butter/ghee it can also be termed as a good healthy food as the cottage cheese contains proteins and calcium. The same can be replaced by vegetables like Gobi and also non-vegetarian items like chicken/mutton, prepared as ‘Shahi chicken korma or Shahi mutton gravy’.

Yesterday for dinner I prepared this rich gravy with soft and fresh home made cottage cheese. We relished it with rotis.


  • 250 gm Paneer (cottage cheese)
  • 1/4 cup Beaten curd
  • 1/2 cup Milk
  • 1 1/2 cup Tomatoes (chopped fine)
  • 1/2 cup Onion (chopped into strips)
  • 1/2″ piece Ginger chopped fine
  • 2-3 Green chillies chopped fine
  • 2-3 Cardamoms (crushed)
  • 1/2 tsp  garam masala/whole spice powder
  • 1/2 tsp red chilli powder
  • 2 tsp Tomato sauce
  • 3 tsp Ghee or butter
  • Salt to taste
  • Finely chopped coriander leaves for garnish


  • Chop paneer/cottage cheese into 2″ cubes.
  • Heat half the ghee.
  • Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.
  • Blend in a blender/mixer till smooth.
  • Heat remaining ghee, add gravy and other ingredients except milk and paneer/cottage cheese. Boil to get very thick gravy.
  • Just before serving, heat gravy, add milk and paneer/cottage cheese cubes and boil for 3-4 minutes.
  • Garnish with chopped coriander and grated paneer/cottage cheese.

Preparation Time: 35 minutes

Serves: 6

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