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    Home » Vegetarian Side Dishes » Quick Shahi Paneer Recipe | Instant Rich Gravy with Indian Cottage Cheese

    Quick Shahi Paneer Recipe | Instant Rich Gravy with Indian Cottage Cheese

    Published: Mar 4, 2016 · Modified: Oct 30, 2020 by Srivalli · 15 Comments

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    I know sharing a quick version of a paneer gravy comes as no surprise to many of you. I still will go ahead as I know this is one sinful and delicious gravy not to be missed out. I have a load of rich shahi paneer gravies already on the blogs and one more seems just right, don't you agree?

    The origin of this gravy came about in the most interesting way, the period was not though. Yes, it was during the floods in Madras during Dec 2015, that I ended up creating this recipe, based on my journey through making Paneer gravies for my kids. As I said in my previous post, during that long enforced vacation, we were out of ideas on what to make for the kids.

    It was a vicious cycle of dosa getting repeated itself, with some handful of dishes. One evening, while it was a regular subji roti, boys refused to eat, saying they wanted something different. Their different sabzi was naturally Paneer. While the elders at home went about eating their meal, I said I would go about making something for them, with the warning that it is going to be a quick one and not exactly what they are used to eating. They were okay as long as it was paneer gravy.

    Since I was focusing on making the gravy and nothing else on hand, I made everything on high flame, just under 20 mins. The gravy was an instant hit and has been repeated over many weeks. Each time I timed it and saw that it varies from 20 to 30 mins depending on how focused you are on making this gravy. For all the instant type this is, you surely need to be stocked with few things. Else it might take a little longer.

    However, it is still such a sinful gravy. I finally clicked the step by step pictures when I realized that this is something I should share with you all.

    Some of the useful links that can aid in making this gravy so quick
    Frozen Ginger Garlic paste -
    I always stock this and use it for all my gravies. Two trays of these frozen cubes last me a month or so and are as fresh as it was when ground.
    Homemade Paneer / Instant Homemade Paneer

    Paneer is always stocked at home, it stays fresh for nearly 4 to 5 days. I mostly use it within two days of making.




    Quick Shahi Paneer

    Ingredients Needed:

    Homemade Paneer - 2 cups
    Butter - 1 tbsp + 1/2 tsp
    Oil - 2 tbsp
    Onion puree - 1 cup
    Ginger Garlic cubes - 2 nos
    Cashews - 10 no
    Tomato puree - 1 cup
    Salt to taste
    Turmeric powder - 1/4 tsp
    Red Chili powder - 1 tsp
    coriander powder -1  tsp
    Roasted Cumin Powder - 1/2 tsp
    Garam Masala - 1/4 tsp
    Milk - 1/4 litre or 3 cups
    Fresh Cream - 2 tbsp
    Kasuri Methi crushed 1 tbsp

    How to make the quick shahi paneer

    Microwave a cup of water for soaking the cashews.

    Heat a nonstick pan with butter, saute cubed paneer pieces till golden, remove.

    In the same pan, add the oil, add onion puree, high keep stirring. When it turns brownish, add the ginger garlic cubes. Saute well.
    Drain the cashews, chop fine, and grind to a smooth paste along with tomatoes. Add this to the pan and keep stirring on high. Make sure it doesn't get burnt at the bottom.

    Now add salt and turmeric powder. Normally when adding milk, it's best to add salt in the end. However in this case I went ahead and added.

    Simmer for 2 mins, add the spice powders and combine everything. Now add the milk and gently mix in.

    Have the lid handy, if required cover for 2 mins. When it starts boiling add the cream and mix everything.

    Finally, add the crushed Kasuri methi and 1/2 tsp butter.

    Notes:

    No water is added to the gravy, so it's very thick and creamy. If required you can add.

    Take care of adding salt before milk as it might curdle the milk.

    Adding cream or butter is your choice, however, this is a very rich gravy. So it is needed.

    Print Pin

    Quick Shahi Paneer

    Course Main Dish - Gravies
    Cuisine North Indian
    By Diet Vegetarian
    Dish Type Paneer Dishes
    Author Srivalli

    Ingredients

    • 2 cups Paneer homemade
    • 1 tbsp + 1/2 tsp Butter
    • 2 tbsp Oil
    • 1 cup Onion puree
    • 2 nos Ginger Garlic cubes
    • 10 nos Cashews
    • 1 cup Tomato puree
    • Salt to taste
    • 1/4 tsp Turmeric powder
    • 1 tsp Red Chili powder
    • 1 tsp Coriander Powder
    • 1/2 tsp Cumin Powder roasted
    • 1/4 tsp Garam Masala
    • 1/4 litre or 3 cups Milk
    • 2 tbsp Fresh Cream
    • 1 tbsp Kasuri Methi crushed

    Instructions

    How to make the quick shahi paneer

    • MW a cup of water for soaking the cashews.
    • Heat a non stick pan with butter, saute cubed paneer pieces till golden, remove.
    • In the same pan, add the oil, add onion puree, high keep stirring. When it turns brownish, add the ginger garlic cubes. Saute well. Drain the cashews, chop fine and grind to a smooth paste long with tomatoes. Add this to the pan and keep stirring on high. Make sure it doesn't get burnt at the bottom.
    • Now add salt and turmeric powder. Normally when adding milk, its best to add salt in the end. However in this case I went ahead and added.
    • Simmer for 2 mins, add the spice powders and combine everything. Now add the milk and gently mix in.
    • Have the lid handy, if required cover for 2 mins. When it starts boiling add the cream and mix everything.
    • Finally add the crushed kasuri methi and 1/2 tsp butter.
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    Reader Interactions

    Comments

    1. vaishali sabnani says

      March 04, 2016 at 8:59 pm

      Very sinful ! Thats a nice version Valli ! Glad the boys enjoyed the paneer , we are always in search of delicious quick recipes .

      Reply
    2. rajani says

      March 04, 2016 at 11:46 pm

      Well, with such an intro there is only one thing left for me to do. Bookmark it! 🙂

      Reply
    3. Usha says

      March 04, 2016 at 6:48 pm

      Looks like the boys did not care how you cooked it, as long as it was paneer. Gravy looks rich and creamy.

      Reply
    4. www.annapurnaz.in says

      March 05, 2016 at 4:29 am

      lip smacking.......shahi paneer is always a hit

      Reply
    5. Saraswathi Tharagaram says

      March 05, 2016 at 4:39 am

      Tempting gravy, prepared very well Valli

      Reply
    6. Suma Gandlur says

      March 05, 2016 at 1:45 am

      One of the classic paneer dishes that is welcome anytime. 🙂

      Reply
    7. Sapana Behl says

      March 06, 2016 at 3:16 am

      I love these kind of quick curries.Too tempting.

      Reply
    8. Nalini's Kitchen says

      March 06, 2016 at 4:04 am

      Kids would live it for sure,tempting and rich paneer dish.

      Reply
    9. Gayathri Kumar says

      March 06, 2016 at 12:29 pm

      Very nice quick version. I have some paneer and need to try this out..

      Reply
    10. Priya Suresh says

      March 06, 2016 at 1:02 pm

      Am like your boys, anything cooked with paneer i can die for, shahi paneer rocks.

      Reply
    11. Sarita says

      March 06, 2016 at 3:27 pm

      Sahi paneer looks inviting.. Nice curry with roti or rice.

      Reply
    12. Archana Potdar says

      March 07, 2016 at 4:18 pm

      That is so delicious nowonder the boys loved it

      Reply
    13. Harini-Jaya R says

      March 07, 2016 at 10:17 pm

      Looks sinful. No wonder the kids wanted this 🙂

      Reply
    14. Pavani N says

      March 10, 2016 at 2:45 am

      Love your quick paneer subzi. Infact I loved all your quick recipes this week. Bookmarked them all to try!!

      Reply
    15. Nisha Sundar says

      March 11, 2016 at 8:46 am

      Indeed a quick version Valli. Such a creamy delight.

      Reply

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    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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