Shahi Malai Paneer



My posts have been just popping up as per schedule to the current Bakeathon, so I haven’t been posting any recent happenings as such. My parents came around late last week, Alhamdulillah and will be with us for a month. They have come in time for the girls’ school closing for winter vacations by this weekend. They are already really loving their time with their grandparents and literally driving them nuts the time they are at home. Hehe… I have also decided to take a month break from the gym so that I can get home as soon as I can after work and spend some time with them, InShaAllah… However, as much as there is sunshine, things are looking pretty bleak on the other side. Life is never expected to be a smooth ride anyway, right? “And We will surely test you with something of fear and hunger and a loss of wealth and lives and fruits, but give good tidings to the patient,” (Surah Al-Baqarah:155). So holding on tight to this verse and hoping that whatever is happening is only for the best, Alhamdulillah… May Allah make it easy for all of us to be patient with the tribulations of the dunya and make it easy for us… Aameen…


Coming to today’s recipe post… paneer is slowly and steadily creeping into my cooking. It is not easy to convince the girls to have it, but they seem to be slowly accepting it. I guess it’s that way with food – either it goes from acceptable to non-acceptable and vice versa. In life, you can’t have it all and it applies to food as well. 😀 Just like the name of the recipe, this paneer dish is royal (shahi) and creamy (malai)! I have used yogurt and cashews to achieve the creaminess of the dish, but you can use cream if you are in a splurging mood. We enjoyed it with naans, they made an amazing combination! I would term this as one of the best paneer dishes I have made… Off to the recipe…






Shahi Malai Paneer

Course Curries
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Rafeeda


  • 2 tsp ghee divided
  • 2 onions chopped
  • 3 green chillies slit
  • 1 tbsp ginger garlic paste
  • 1 to mato chopped
  • 1/2 cup cashewnuts
  • 2 tbsp yogurt or cream
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 200 gm paneer thawed
  • 1 tbsp kasuri methi crushed
  • Coriander leaves for garnish
  • Salt to taste


  • Heat 1 tsp ghee in a saucepan. Add ingredients from onion to cashew nuts and saute till the onion and tomatoes look wilted. Switch off and mix in the yogurt.
  • Allow it to cool slightly and grind into a smooth paste.
  • Heat the remaining ghee and pour the paste in. Add the powders and salt and cook for around five minutes.
  • Add in the paneer and cook till the paneer is soft.
  • Crush in the kasuri methi, mix well and switch off. Serve warm with naans.

Join the Conversation

  1. So creamy, flavourful and moreish!

    1. Rafeeda AR Author says:

      Thanks a lot Angie…

    1. Rafeeda AR Author says:

      Thanks a lot Veena…

  2. Kalpana Sareesh says:

    such creamylicious dish..

    1. Rafeeda AR Author says:

      Thanks Kalpana…

  3. Super simple yet rich

    1. Rafeeda AR Author says:

      Thanks a lot Tuma…

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