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The measure of ingredients will serve 4 people ideally

For The nuts paste:

  • 7-8 cashews.
  • 4-5 almonds (both soaked in warm water for 15 mi-20 minutes).

For the onion pate:

  • One medium sized onion chopped (roughly).
  • 1-2 green chillies, • One-inch ginger
  • 3-4 garlic.
  • ¼ inch cinnamon stick
  • 2-4 cloves.
  • 2-4 green cardamom

Other ingredients for shahi Paneer:

  • 250 gms JERSEY Paneer (cut into your desired shape like triangles or cubes).
  • 3 tbsp oil.
  • 2 tsp red chilly powder.
  • 1 ½ tsp coriander powder.
  • 2 tomatoes chopped.
  • Salt to taste.
  • 1 tsp dried fenugreek leaves ( kasuri methi).
  • Few strands(4-5) of saffron.
  • 4-5 tbsp JERSEY cream.
  • ½ tsp garam masala.
  • 1/3 tsp freshly powdered/crushed green cardamom.
  • 3 tbsp finely chopped coriander leaves for garnishing.


To make Nut paste:

  • Grind soaked almonds and cashew into a fine paste and keep it aside.

To make Onion paste:

  • Add all the ingredients of onion paste along with some water on high flame and bring it to boil.
  • Let it be cooked on low flame for about 10 minutes so that the ingredients turn soft. Put off the flame.
  • Make a fine paste of it in the mixer/grinder once it is cooled down.
  • Grind the tomatoes to puree in the same blender and keep aside.

To make Shahi Paneer:

  • On a medium flame, heat the oil in a pan. Add onion paste to it.
  • Keep stirring in between for about 5 minutes so that all the moisture has been evaporated.
  • Add tomato puree into it and again keep stirring in between so that oil leaves from the side of the paste.
  • Add dry spices like chilli powder, coriander powder, turmeric and salt. Mix them very well and let them be cooked for about 1-2 minutes.
  • Then add cashew-almond paste to it on a low the flame so that the paste doesn’t stick to the pan. Add some water, and cook it for another 5 minutes on medium flame.
  • Add the garam masala powder along with crushed kasuri methi and give it a good mix.
  • Add saffron strands and again give it a good mix.
  • Now, add the cut Paneer cubes, mix it very well and let it simmer for 1-2 minutes until the time paneer is cooked.
  • Here, if you wish to have your gravy more creamy, add the cream (whipped to smooth) and bring it to boil.
  • Mix the cardamom powder nicely, put the flame off.
  • Garnish with coriander leaves and serve them sizzling hot with Indian chapatti, Hot jeera rice or your favourite naan.

Nutrition Chart

Calories    450 - 470 gm
Fat 36 gm
Carbohydrates   20 gm
 Protein 19 gm
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