Akbari Paneer (Amar D. Gupta | Siliconeer)

A rich, tangy and mild dish that is fit to be served to royalty and yet so easy to make. Chef Sanjay Patel shows how to make it at home.


  • 250 grams paneer (cottage cheese), grated
  • 2 medium onions, cut in long thin pieces
  • 1 medium bell pepper, diced
  • 1” piece of ginger, cut in long thin pieces
  • 8 pcs. garlic, cut in long thin pieces
  • 3 small cardamom
  • ½ oz. broken cashew nuts
  • 1″ piece of cinnamon
  • 4 tbsp ghee or cooking oil
  • 3 medium tomatoes
  • salt to taste
  • 1 tsp red chili powder
  • 1-2 glasses of milk


Heat ghee or cooking oil in a pan. Add onion, ginger, garlic, cinnamon and cardamom. Fry till the onions become light brown in color.

Now take this mixture out of the ghee and place in blender along with the tomato and blend to a puree.

Then fry the paste in ghee again for 4 to 5 minutes. Add salt to taste, then diced bell peppers, cashew nut pieces and chili powder. Add grated paneer and fry for two to three minutes.

Add milk and cook till the gravy becomes thick.

Garnish with chopped cilantro and a drizzle of fresh cream.

Serve hot with Naan, rotis or rice pilaf.