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Shahi paneer

Shahi paneer | Mughlai paneer white gravy

Shahi paneer is the richest creamy gravy from Mughal cuisine, made by cooking paneer in milk, cream and curd. This is a white shahi paneer gravy.
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine North Indian
Servings 4
Calories 240 kcal


  • Cooking pan


  • 250 g Paneer

To boil & paste:

  • ½ cup Onion
  • 10 Cashews
  • 10 Almonds
  • ½ tsp Peppercorns
  • 1 Cardamom
  • ¼ cup Water

To make gravy:

  • 1 tbsp Butter
  • 1 Bay leaf
  • 1 Cardamom
  • 2 Cloves
  • ½ tsp Cumin seeds
  • 2 Cinnamon sticks
  • 2 Green chillies
  • 1 tbsp GG paste
  • ½ tsp Chilli powder
  • ¾ tsp Coriander powder
  • ¼ tsp Cumin powder
  • ½ cup Yoghurt
  • 1 tsp Salt
  • ½ tsp Sugar
  • 1 tsp Honey
  • ¼ cup Saffron milk (milk+2 pinches saffron)
  • 1 tsp Kasuri methi
  • ¼ tsp Cardamom powder optional
  • 1 tsp Dry rose petals optional
  • 1 tbsp fresh cream



  • Chop onions. Cut paneer into cubes. If you are using store-bought paneer, soak paneer in warm water for 20mins to make them soft.

Shahi masala:

  • Take 1/2 cup chopped onion, 10 whole cashews and 10 almonds in a pan. Add 1/2 tsp of peppercorns and 1 cardamom.
  • Add very little water, cover with a lid and boil the onions for 5mins. Switch off, let the mixture cool down and grind them into a smooth paste. Set this masala aside.

Recipe for Shahi white paneer gravy:

  • Heat a tbsp of butter in a pan, fry 1 bay leaf, 2 cinnamon barks, cloves, 2 cardamoms, 1/2 tsp of cumin seeds and 2 slit green chillies.
  • Saute few seconds until a nice aroma comes from the tadka. Add a tbsp of ginger garlic paste and saute well for a minute.
  • Next, add the ground boiled onion, peppercorns and nuts paste. Saute few minutes and keep the heat at low settings to avoid burning the onion paste.
  • Add the spices, 1/2 tsp of chilli powder, 3/4 tsp of coriander powder and 1/4 tsp of cumin powder. Mix with the masala.
  • Next, add 1/2 cup of non-sour curd or yogurt and mix well, while maintaining the heat at low settings.
  • Add the paneer cubes now with a cup of water, mix gently.
  • Next, add a tsp of salt and half a tsp of sugar cover with a lid and cook the white gravy for a few minutes.
  • Open lid, add a tsp of honey. Sugar gives a balance in the taste and honey gives a nice glaze and texture. Also, add the saffron milk to add the golden hue to the shahi paneer gravy.
  • Add in required fresh cream, sprinkle few dry rose petals and Kasuri methi leaves, give a quick stir. Switch off and serve the rich creamy white paneer gravy with wheat roti or naan or kulchas or phulkas.



1) This Shahi paneer is a mild sweetish gravy and suitable for bread/roti sides. Not the best option with pulav rice varieties.
2) Peppercorns, green chillies and a little bit of chilli powder are the spices used. If you wish adjust the quantities to suit your taste buds.


Calories: 240kcal
Keyword creamy paneer, Paneer recipes, Shahi paneer, white paneer gravy
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