Ella Walter
Shahi paneer is a rich and creamy North Indian dish from Mughlai cuisine. The term 'shahi' means 'royal', and the dish is fit for royalty with its soft paneer cubes simmered in a creamy, aromatic gravy. While the basic method of cooking remains consistent, there are regional variations and personal adaptations. The gravy can be made with or without tomatoes, with some versions even including pineapple. The tomato-based gravy is red, while the tomato-less version is white. The former is tangier, while the latter is creamier and sweeter. The white gravy is made with a paste of cooked onions, garlic, ginger, nuts, and seeds, which is then sautéed in ghee with spices. The red gravy is made with blanched and pureed tomatoes, cooked with onions, nuts, and spices. Both versions use cream and saffron to enhance the flavor and appearance of the dish.
| Characteristics | Values |
|---|---|
| Ingredients | Paneer, tomatoes, onions, nuts, seeds, garlic, ginger, saffron, cardamom, kewra water, cream, milk, butter, ghee, oil, salt, sugar, spices |
| Variations | Tomato-based gravy, white gravy (without tomatoes), addition of fruits like pineapple |
| Preparation | Soak frozen paneer in hot water, fry paneer cubes, grind nuts and seeds, sauté in ghee, cook with yoghurt and water, sprinkle spices, add kewra water and cream |
| Serving | Best served fresh, leftovers can be stored in the refrigerator for up to 1 day, gently reheat on stovetop |
| Nutrition | 270kcal, 13g carbohydrates, 9g protein, 20g fat, 9g saturated fat, 39mg cholesterol, 197mg sodium, 343mg potassium, 2g fiber, 6g sugar, 835IU vitamin A, 12.8mg vitamin C, 286mg calcium, 1.1mg iron |
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What You'll Learn
The gravy can be made with or without tomatoes
Shahi paneer is a delicious North Indian curry made with paneer (cottage cheese) and a spicy gravy laced with spices. The gravy for shahi paneer can be made with or without tomatoes. The recipe for shahi paneer has been passed down through generations and has been a staple in Indian cuisine since the time of the Moguls.
The traditional way of making shahi paneer does not include tomatoes as they were introduced to India much later by Portuguese and British colonists. This version of the dish is made with a rich onion and nut-based gravy along with aromatic spices. The nuts used can include cashews, almonds, poppy seeds, and melon seeds. The tanginess of the gravy can be adjusted by adding yogurt or curd, but this is optional and can be replaced with milk or cream.
The modern version of shahi paneer includes tomatoes, which give the gravy a red colour. This version is closer in taste to Punjabi paneer butter masala. To make this version, a paste of onions and tomatoes is cooked slowly with ginger, garlic, and spices. Tomatoes can be blanched and pureed, or fresh tomato puree can be used. The tang from the tomatoes is usually sufficient, but amchur (dry mango powder) can be added for extra tanginess.
Both versions of the gravy can be made ahead of time and stored in the fridge. The paneer can be added to the gravy and simmered just before serving. Shahi paneer can be served with butter naan, tandoori roti, paratha, kulcha, or steamed rice.
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Nuts and seeds are essential ingredients
The nuts and seeds used in Shahi Paneer can vary, but typically include cashews, almonds, and melon seeds. These ingredients are blended into a fine paste along with cooked onions, garlic, ginger, and spices. This paste is then sautéed in ghee or oil, with additional spices, yogurt, and water to create the gravy. The gravy is cooked to the desired consistency before adding the paneer cubes and any final touches, such as cream, saffron, or kewra water.
The use of nuts and seeds is what gives Shahi Paneer its characteristic creamy texture and rich flavour. They are essential to achieving the desired consistency and taste of the gravy. By blending the nuts and seeds, the gravy becomes smooth and velvety, creating a luxurious mouthfeel. Additionally, the natural oils and fats in the nuts and seeds contribute to the dish's indulgent and decadent reputation.
The type and proportion of nuts and seeds used can be adjusted to personal preference or availability. Some recipes call for a combination of cashews and almonds, while others suggest using only cashews or a mix of various nuts and seeds. The choice of nuts and seeds allows for flexibility in creating different flavour profiles and textures. For example, cashews are known for their creamy texture, while almonds add a nutty sweetness to the dish.
To ensure the best results, it is important to use fresh nuts and seeds that are not rancid. This is crucial as stale or rancid nuts and seeds can negatively impact the flavour and aroma of the dish. By using fresh ingredients, the natural oils and flavours of the nuts and seeds are preserved, enhancing the overall taste and quality of the Shahi Paneer gravy.
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Yogurt can be substituted with tomato puree
Shahi paneer is a delicious, creamy, and rich Indian dish with soft paneer in a gravy made with nuts and seeds. The dish is fit for royalty, with its use of luxurious ingredients like saffron, yogurt, milk, and cream. While the basic cooking method remains the same, there are many regional variations and personal adaptations of Shahi Paneer.
Some recipes for Shahi Paneer use tomatoes, while others do not. Yogurt is a key ingredient in many traditional recipes, but it can be substituted with tomato puree in the same proportions as mentioned in the recipe. This substitution can be useful if you prefer tomato-based gravies or want to avoid dairy.
To make the gravy, you can create a silky texture by making two separate but fine pastes: one with onion and tomatoes, and another with cashews and yogurt. You can also add water, cashew paste, and sugar to the onion-tomato-yogurt mixture. However, if you are substituting yogurt with tomato puree, you may need to cook the gravy a little longer to achieve the desired consistency.
Additionally, if you are using store-bought yogurt, it is recommended to use a thick variety like Greek yogurt, as regular yogurt can be too sour and thin. You can also make your own thicker yogurt by leaving regular yogurt in a sieve lined with cheesecloth or paper towel to drain excess water.
Shahi Paneer is a versatile dish that can be adapted to personal preferences and dietary needs. Whether you choose to use yogurt or tomato puree as the base of your gravy, this royal Mughlai-style dish is sure to impress.
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Saffron is added for flavour and colour
Saffron is added to Shahi Paneer towards the end of the cooking process, to impart a rich flavour and a vibrant colour. It is typically added to warm cream, releasing its colour and flavour. Saffron is added to the gravy after turning off the heat, and the dish is then left covered for at least 5-7 minutes. The saffron is added to the creamy gravy, made with nuts, seeds, onions, yogurt, and spices, to enhance the aroma and taste of the dish. The addition of saffron gives the dish a regal and indulgent flavour, befitting its name, which translates to 'royal paneer'.
Shahi Paneer is a rich and indulgent vegetarian dish from Mughlai cuisine. It is a creamy curry made with soft paneer cubes simmered in a gravy with nuts, seeds, onions, yogurt, cream, and spices, including saffron. The dish is fit for special occasions and festivals due to its luxurious taste and appearance. The addition of saffron strands enhances the colour and flavour of the gravy, making it a vibrant and aromatic dish.
The gravy for Shahi Paneer can be made with or without tomatoes, resulting in either a red or white gravy. The white gravy is made with onions, nuts, seeds, and spices, creating a creamy, lightly sweet, and tangy base. Saffron is added to this white gravy to enhance its colour and flavour. The red gravy uses tomatoes, which are added after cooking down the onions until they are soft and mushy. Saffron is also added to this variation, but the amount may vary due to the presence of tomatoes, which contribute to the dish's colour.
The use of saffron in Shahi Paneer is essential to achieving the desired flavour and colour. It is added to the warm cream to release its colour and flavour and is then mixed into the gravy. The dish is allowed to rest, covered, for a few minutes to let the flavours meld. This step ensures that the saffron's colour and aroma infuse the gravy, creating a rich and regal dish.
Shahi Paneer is best served fresh, but leftovers can be stored in the refrigerator for up to a day. When reheating, it is important to do so gently over low heat to prevent the paneer from becoming chewy and the gravy from separating. The addition of a splash of water can help if the gravy has thickened. Freezing is not recommended as it can negatively affect the texture and consistency of the dish.
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The gravy can be made in an Instant Pot or on a stovetop
Shahi paneer is a rich and creamy North Indian dish, often served with naan or rice. The gravy for this dish can be made in an Instant Pot or on a stovetop.
To make the gravy in an Instant Pot, start by setting the pot to saute mode and adding ghee. Next, grind an onion into a smooth paste and set it aside. Soak cashews in warm water for 10 minutes, then grind them with yogurt into a smooth paste. Add the onion and cashew-yogurt paste to the Instant Pot and cook until well combined. You can also add spices like turmeric, red chilli powder, and coriander powder.
If you prefer a milder taste, you can boil the onions before grinding them. You can also replace the cashews with almonds or use melon seeds or poppy seeds for a nut-free version. To make the gravy creamier, add butter, cream, or yogurt.
To make the gravy on a stovetop, heat a pan on medium heat and add butter. Once melted, add spices like turmeric, red chilli powder, and coriander powder. Saute for a few seconds, then add the onion-tomato puree and mix well. You can also add boiled green peas to make shahi matar paneer. Finish by stirring in cream, garam masala, and crushed kasuri methi.
The gravy for shahi paneer can be made ahead of time and refrigerated for 2-3 days. It can also be frozen without the cream and paneer cubes for up to 3 months.
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Frequently asked questions
Yes, you can produce a similar gravy without tomatoes. The white gravy variation uses a base of onions, nuts, seeds, and yogurt.
Cashews, almonds, and melon seeds are commonly used to make the gravy.
Common spices include coriander powder, chilli powder, black pepper, cardamom, saffron, and garam masala.
Yes, you can make the gravy vegan by replacing plain whole milk yogurt with almond milk yogurt, cream with coconut milk, and paneer with tofu.
Shahi Paneer can be stored in the refrigerator for up to one day. It is best served fresh, but leftovers can be gently reheated on the stovetop.
