Paneer Shahjahani

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Microwave Recipe
Difficulty: Medium

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  • 1 cup - oil
  • 1/4 cup - cashew nuts
  • 1/4 cup - raisins
  • 1/2 kg - cottage cheese cubes
  • 2 - medium size onions, sliced very thin
  • 1 tsp - cumin seeds
  • 1 tsp - garlic paste
  • 1 tsp - ginger paste
  • 1/2 tsp -turmeric powder
  • 1/2 tsp - red chilli powder
  • 1/2 tsp - coriander powder
  • 1/2 tsp - garam masala powder
  • 1 - bay leaf
  • 4 tbsp - thick cream
  • 1.5 cup - fresh tomato puree
  • 1/2 tsp - sugar
  • 1/2 tsp -salt

How to Make Paneer Shahjahani

  • Pre-heat oil in a deep dish.
  • Fry the cashew nuts using the CRISP mode for 1 minute 30 seconds.
  • Add the raisins and fry for another 1 minute.
  • Using a slotted spoon, remove the dried fruits from the oil and drain excess oil by placing on absorbent paper.
  • Cut cottage cheese into 1 inch cubes and fry in the same oil for 3 minutes using the CRISP mode.
  • Stir the cottage cheese and continue for another 1 minute in the CRISP mode.
  • Strain the oil and pour into a deep dish along with the onions, ginger and garlic paste, turmeric, red chilli powder, coriander powder, mace powder, garam masala powder and bay leaf.
  • Stir all the ingredients well and cook in the CRISP mode for 4 minutes, stirring once more during the 4 minutes.
  • Add the tomato puree along with the sugar and salt into the onion and spice mixture, mix well and cook in the microwave mode for 10 minutes at 850 W.
  • Add the fried cottage cheese and three fourths of the fried dried fruits and allow to cook in the microwave mode for 4 minutes at 750 W.
  • Stir in 2 tbsps of the cream into the gravy, dish out the paneer into a serving dish and garnish with the reserved dried fruits and the remaining 2 tbsp of cream.