Shahi Paneer Masala


Shahi Paneer Masala


  • 2 diced Onion
  • 1 medium Tomato
  • Ginger – Garlic paste – 1 tbsp
  • 50 gms Hung Curd
  • 100 ml Low Fat Cream
  • 100 ml Water
  • Salt to taste
  • 7 to 8 strands of Everest Saffron, crushed and soaked in Milk
  • 1/2 tsp Elaichi Powder
  • 1 tsp Honey
  • Coriander for garnish
  • 2 tbsp Butter
  • 1/2 tbsp Oil

For Making the Paste

  • 10 Cashews
  • 10 Almonds
  • 1 tbsp Melon Seeds

Spice Powders

  • 1/2 tsp Everest Kashmirilal Powder
  • 1/4 tsp Everest Turmeric Powder
  • Everest Shahi Paneer Masala – 1 tsp

Whole Spices

  • 1 Bay Leaf
  • 1 inch Cinnamon stick
  • 1/3 tsp Shahi Jeera (Caraway Seeds)
  • 1 Star Anise


  • Boil the diced onions in sufficient water till they turn translucent. Drain them and allow them to cool. Puree them to a fine paste. Set aside.
  • Blanch the tomatoes in hot water till their peel cracks. Drain them and allow them to cool. Grind them to a smooth puree. Set aside.
  • Boil cashews, almonds and melon seeds together for 10 mins. Let them soak in that water for an hour.
  • Peel the almonds if possible. Grind the cashew, peeled almonds and melon seeds together to get a smooth paste using little water.
  • Heat oil and butter together in a skillet. Add cinnamon stick, bay leaf, star anise and shahi jeera.
  • Allow the spices to sizzle for a few seconds till it gets aromatic.
  • Add in the paste of boiled onions and sauté it for 3 to 4 mins.
  • Add in the ginger-garlic paste and sauté for a minute till the raw smell goes away.
  • Pour in the tomato puree and cook for 4 to 5 mins till the oil separates.
  • It is time to add the Everest Red Chili Powder, Everest Turmeric Powder, Everest Shahi Paneer Masala and salt. Cook for another minute.
  • Add in the cashew paste and sauté for 3 to 4 mins constantly stirring it. This will enhance the taste of the gravy.
  • Turn the flame to low and add the hung curd and mix well. Cook on low flame for a minute.
  • Add in the water little by little and mix well. Adjust the salt, if need be. Bring the gravy to boil.
  • Add cream and stir everything together. Add honey and saffron in the end and turn the flame off.
  • Garnish with chopped cilantro and Shahi Paneer is ready to be served!
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