Mamta's Kitchen

Shahi Paneer, Indian Cheese Curry - 2, Mamta's

Shahi Paneer - 2

Mamta Gupta

This tasty recipe is easy to make. If you can't get hold of double cream, use 'malai' or add full cream milk in place of water for making the sauce/gravy.

Edited March 2018


  • 200 gm. Paneer Cheese, cut into approximately 1 inch squares

  • 200 gm. onions

  • 200 gm. tomatoes, washed and chopped (you can use tinned tomatoes or tomato puree too)

  • 1/2 inch piece of fresh ginger, peeled and finely chopped/grated

  • 1-2 cloves garlic, grated (optional)

  • 2 tbsp. butter or ghee

  • 1 tsp. cumin seeds

  • 2 inch piece of cinnamon

  • 2-3 large brown cardamoms

  • 2-3 bay leaves

  • 1/2 tsp. turmeric powder

  • 1 tsp. coriander powder

  • Chilli powder to taste

  • Salt to taste

  • 1 tbsp. kasoori/dry methi (fenugreek leaves)

  • 1 cups full/double cream

  • 1/4 tsp. Garam masala

  • A small handful of coriander leaves, chopped (optional)


  1. Peel and chop onion, ginger and garlic and then blend them finely.

  2. Wash, chop and blend tomatoes.

  3. Heat butter/ghee in a pan.

  4. Add the cumin seeds, cinnamon stick, bay leaves and cardamoms, wait until cumin seeds crackle (you can also add 3-4 cloves and 5-6 black peppers here).

  5. Add onions, ginger and garlic, fry on medium heat, until light/golden brown.

  6. Add tomatoes, turmeric, coriander, chilli powders, salt and fenugreek leaves*. Stir fry for a couple of minutes on low heat, until oil separates.

  7. Add cream and mix.

  8. Blend almonds with a little water and add to the sauce.

  9. Allow to cool a little, lift out cinnamon stick, bay leaves and cardamoms and then blend the whole sauce for a minute*. This will give it a smooth, shiny finish.

  10. Return to the pan, bring to boil and add Paneer squares. Cook for further 1-2 minutes, stirring very gently.

  11. Sprinkle Garam Masala and chopped coriander leaves.

  12. Serve hot, with freshly made Serve hot, with freshly made Chapatti or Tandoori Roti 1 or Tandoori Roti 2.

  13. *If you powder/crush the dry methi leaves in advance by rubbing between your fingers/palms, you dont need to blend the sauce at step 10


  • Indian cottage cheese blocks are available from most Indian stores. In UK, some Supermarkets stock it too. If your local supermarket does not, they will usually add it to their cheese selection at your request.

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