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The Hirshon Punjabi Shahi Paneer – शाही पनीर

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • Paneer – 1 ½ cups, soak in warm water for 15 minutes
  • Onion – 1, very large, blanched and pureed
  • Tomato – 1, large, blanched and pureed
  • Green chili-ginger paste – 2 tsp (made from 2 jalapeños + ½” ginger piece)
  • Bay leaf – 1
  • Cinnamon stick – 1″
  • Black cardamom – 1, halved
  • Cashew nuts – 8, soaked in ¼ cup saffron-infused milk and ground to a paste
  • 1012 strands Saffron Soaked in 2 tbsp water
  • ¼ tsp Kewra water
  • Cardamom powder (elaichi powder) – ½ tsp
  • Malai or fresh cream – 2 tbsp or up to ¼ cup for extra creaminess
  • Full fat or 70-80% fat Yogurt – 2 tbsp, beaten smooth
  • Kasuri methi (Dried fenugreek leaves) – ½ tsp (optional but recommended)
  • Oil – 1 ½ tbsp
  • Ghee – 1 ½ tbsp
  • Coriander leaves – 3 tbsp, for garnish
  • Salt to taste
  • Dry roast for 2-3 minutes and grind to a fine powder for Garam Masala:
  • Coriander Seeds – 1 tsp
  • Green cardamoms – 3
  • Black peppercorns – 6
  • Clove – 2
  • Cinnamon stick – ½” piece
  • Caraway seeds – ½ tsp


  1. To blanch onions, peel the onions, make a cross at the root end. Bring salted water to a rolling boil in a large vessel and carefully drop the onions in the hot water. Continue to boil for 4-5 mts or till al dente.
  2. Turn off heat and immediately remove the blanched onions and place them in cold water. This process will stop the onions from overcooking. Drain from cold water once they cool completely.
  3. Follow the same procedure for tomatoes. Make a cross at the bottom end of the tomatoes and place them in a vessel of boiling water. Tomatoes require lesser time in boiling water as compared to onions. Let the tomatoes cook in boiling water for 2-3 mts.
  4. Immediately remove them and place in cold water and once they cool completely, drain the water and peel the tomatoes.
  5. Grind blanched onion and tomato to separate pastes in a food processor.
  6. Grind cashew nuts along with the milk to a smooth paste and set aside.
  7. Heat oil and ghee in a heavy bottomed vessel.
  8. Once hot, add the bay leaf, cinnamon and black cardamom. Add the ground onion paste and saute for 6 mts. Remove bay leaf, cinnamon and black cardamom.
  9. Add ginger-green chili paste and kasuri methi and saute for 4 mts. Add the tomato puree and cook for 6-7 mts.
  10. Add the cashew nut paste, mix well and cook for a mt. Add the beaten yogurt and mix well. Add a cup of water and allow to simmer for 4 mts on low flame.
  11. Add paneer cubes and mix gently. Simmer for 8-10 minutes and add the ground garam masala powder and mix. Add the saffron water and kewra essence and finally add the fresh cream and cardamom powder and mix.
  12. Turn off flame and allow the curry to rest for 15 mts.
  13. Remove to a serving bowl. Garnish with fresh coriander leaves and serve warm with kulcha, butter naan, roti or pulao.
  • Category: Recipes
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