Search thousands of recipes reviewed by home cooks like you.

Shahi Paneer

Shahi Paneer

  • Prep

  • Cook

  • Ready In

SUSMITA

When we were kids, whenever my parents went out to an adults only party, my mother used to ask us what we wanted for dinner at home. 99% of the time, our choice was pooris and shahi paneer. My mother was always nice enough to oblige. Here is the recipe. It is quite rich and hence a nice treat.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a large skillet over medium heat. Cook the onion and garlic in the hot oil until the onions are soft and golden brown, about 5 minutes. Sprinkle the cumin, coriander, turmeric, and chili powder over the onion and garlic; continue cooking until the seasonings are fragrant, about 30 seconds.
  2. Pour the pureed tomatoes into the skillet; cook until the excess liquid evaporates and the oil separates, 3 to 5 minutes. Add the paneer, water, sugar, and salt to the mixture; stir gently so the paneer does not break apart. Cook until the paneer begins to absorb some of the liquid, about 10 minutes. Stir the cream into the mixture and simmer another 5 minutes. Garnish with cilantro to serve.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ka me ka thee
28
2/8/2011

Delicious, easy, I'll make it again!

Elizabeth
22
2/23/2011

This was delicious! Very east to make (homemade paneer is easy to make, too!). The only thing keeping it from being 5 stars is that the spice level here is very very mild. I would at least double the amount of spices used here to give it more of an Indian flavor. Nonetheless, it was delicious!

Misspurplecat
19
7/19/2010

This was good, I definitely ate all of it within a two day span. I did give some to a friend and sister, and they LOVED IT. I made some modifications: I used a can of crushed tomatoes instead of the fresh pureed, which I found made it too tomato-y. I added more cream to balance out the thick tomatoes, and didn't have to adjust the spice balance. It was perfect. Since I didn't want to eat too much fattening dairy, I used chickpeas instead of paneer, and it was just as delicious. Will use this recipe again, only I will follow the exact directions with the tomatoes! Or...use only half a can of crushed rather than the whole darn thing at once.