Ella Walter
Shahi paneer is a rich and creamy North Indian or Punjabi curry made with paneer in a dry fruit sauce. The word 'shahi' means 'royal' in Hindi, and the dish is believed to have been first served to the royal family during the Mughal empire. The recipe uses a combination of nuts like almonds, cashews, and walnuts, along with diced onions and various spices. It can be served with garlic naan, tandoori roti, laccha paratha, or plain basmati rice.
How to make Shahi Paneer at home
| Characteristics | Values |
|---|---|
| Ingredients | Paneer, ghee, cashew nuts, cloves, cinnamon, green cardamoms, onions, yogurt, saffron, garam masala, almonds, walnuts, sunflower seeds, pistachios, cream, milk |
| Preparation | Cut paneer into pieces and soak in warm water for 10-15 minutes. Boil onions with whole spices, then grind into a fine paste. Add cubed paneer gently. |
| Serving suggestions | Garlic naan, tandoori roti, laccha paratha, rice, onion salad, salted lassi |
| Notes | Shahi means "royal" in Hindi, referring to the dish's rich and luxurious profile. It is believed to have been served to the Mughal royal family. The dish can be made ahead of time and reheated, but paneer and cardamom powder should be added at the time of serving to preserve texture and flavor. |
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What You'll Learn
Ingredients
Shahi paneer is a rich and creamy North Indian or Punjabi dish, often served with rice, bread, or naan. The word 'shahi' means 'royal' in Hindi, and the dish is fit for royalty with its luxurious combination of spices, nuts, and paneer.
The ingredients for shahi paneer are easily available in any Indian grocery store.
Paneer: This is a type of Indian cottage cheese that can be made at home or store-bought. If using store-bought paneer, cut it into pieces and soak them in warm water for 10-15 minutes to make the paneer soft.
Ghee: Ghee adds richness and flavour to the dish. While oil or unsalted butter can be used as substitutes, they will not provide the same depth of flavour as ghee.
Nuts: Cashew nuts, almonds, and walnuts are commonly used in shahi paneer. These nuts help to thicken the gravy and give it a rich, nutty flavour.
Spices: Whole spices such as cloves, cinnamon, and green cardamoms are essential. These spices are boiled with onions and then ground into a fine paste, forming the base of the gravy. Other spices like saffron, kasoori methi, and garam masala are also used. It is important to note that garam masala should be added at the end, as it tends to burn if cooked for too long.
Vegetables: Onions are a key ingredient in shahi paneer, providing flavour and helping to create the gravy. Some recipes also call for tomatoes, which add colour and a slightly tangy flavour. However, traditional Mughlai-style shahi paneer does not use tomatoes, resulting in a white gravy.
Cream: The use of cream gives shahi paneer its royal moniker, as it adds richness and lowers the spice level.
Sweetener: Shahi paneer has a mild sweetness that can be enhanced with a touch of sugar.
Other ingredients: Some recipes call for yogurt, which can be added for a tangy flavour. Additionally, if you are making naan at home to serve with the shahi paneer, you will need flour and other basic ingredients.
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![Shahi Paneer Masala - Indian Spices 50 Gm Each [Pk Of 2]](https://m.media-amazon.com/images/I/81s20OTJzDL._AC_UL320_.jpg)
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Preparation
Shahi paneer is a rich and creamy North Indian or Punjabi curry. The word 'Shahi' means 'royal' in Hindi, referring to the dish's luxurious profile. The recipe was first introduced during the Mughal Empire and served to the royal family.
To make shahi paneer at home, you will need the following ingredients:
- Paneer
- Ghee or unsalted butter
- Cashew nuts
- Whole spices (cloves, cinnamon, green cardamoms)
- Onion
- Yogurt
- Nuts (almonds, walnuts, macadamia nuts, sunflower seeds, pistachios)
- Saffron
- Spices (garam masala, kasoori methi, red chilli powder, turmeric)
- Cream or milk
Start by cutting the paneer into pieces and soaking them in warm water for 10-15 minutes to make them super soft. Meanwhile, heat some ghee or unsalted butter in a pan. You can also use oil, but you will miss out on the flavour that ghee or butter adds. Add the cashew nuts and whole spices to the pan and fry them until they are fragrant.
Next, blend the fried ingredients with onion and yogurt to form a smooth paste. You can add a little water if the mixture is too thick. Pour this mixture back into the pan and add your choice of nuts, saffron, and other spices. Allow this to cook until the oil separates from the mixture. Add water to adjust the consistency of the gravy as needed. Finally, add the cubed paneer and mix gently. It is important to add garam masala at the end, as it tends to burn if added earlier in the cooking process.
You can serve shahi paneer with garlic naan, tandoori roti, laccha paratha, or plain/jeera rice. It is best not to simmer the dish for too long after adding the paneer, as it will become chewy. If you are making it ahead of time for guests, leave out the paneer and cardamom powder, and add them just before serving to preserve their texture and flavour.
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Cooking method
Shahi paneer is a mild, creamy, and sweet curry. The word 'Shahi' means 'royal' in Hindi, referring to the cream used in the dish, which lowers the spice level.
To make shahi paneer at home, you will need the following ingredients:
- Paneer
- Ghee (or unsalted butter)
- Cashew nuts
- Whole spices (cloves, cinnamon, green cardamoms)
- Onion
- Yogurt
- Nuts (almonds, walnuts, macadamia nuts, sunflower seeds, and/or pistachios)
- Garam masala
Some recipes also include tomatoes, but these are not traditional as they were introduced to India much later by colonists.
- Cut the paneer into pieces and soak them in warm water for 10-15 minutes to make them super soft.
- Boil the onion with the whole spices (cloves, cinnamon, and green cardamoms).
- Grind the boiled onion and spices into a fine paste.
- Heat ghee or unsalted butter in a pan.
- Add the ground onion-spice paste and cashew nuts to the pan and cook until the mixture thickens.
- Add the remaining ingredients, including the paneer, and cook until heated through.
- Finally, add the garam masala and mix gently.
Serve your homemade shahi paneer with garlic naan, tandoori roti, laccha paratha, or plain/jeera rice. Enjoy!
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Serving suggestions
Shahi paneer is a rich and creamy curry that can be served with rice, bread, or roti. For a traditional Indian meal, serve it with garlic naan, tandoori roti, or laccha paratha. On the side, you can add an Indian onion salad (pyaaz lachha) and salted lassi. If you prefer rice, it goes well with plain basmati rice or jeera rice.
For a more filling meal, you can serve shahi paneer with garlic naan and a side of vegetables or dal. If you want to make it a feast, add some raita and papadums.
Shahi paneer is a great dish to serve at a dinner party as it can be made ahead of time and reheated. It is also a good option for a special occasion or religious celebration, as the name 'Shahi' means 'royal' in Hindi, and it is believed to have been served to the royal family during the Mughal empire.
For a simple weeknight meal, serve the curry with some plain rice and a side of yogurt or raita. If you want to make it a more substantial meal, add a side of vegetables or a dal dish.
You can also experiment with different types of bread, such as kulcha or paratha, and serve the curry with a refreshing drink like salted lassi or mango lassi.
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History
Shahi paneer, also known as Mughlai paneer, is a rich and royal vegetarian curry from Mughlai cuisine. The term 'shahi' means 'royal', indicating the dish's opulence and luxurious taste. This dish is a throwback to the era of kings and royal kitchens.
Mughlai cuisine was developed during the reign of the Mughals in India by the Khansaamas (chefs serving in the royal kitchens). This cuisine is based on Persian and Central Asian culinary traditions with distinct Indian influences. What sets apart Mughlai dishes from other foods is their rich and creamy texture, complex flavours, use of whole spices, fragrances in the form of rose and kewra water, and the technique of slow cooking.
Shahi paneer is a dish of soft, pillowy paneer (Indian cottage cheese) served in a creamy, aromatic, and rich gravy. It is cooked with ingredients that impart a richness to the dish, such as ghee, yogurt, cream, nuts, and seeds. The gravy is typically white and made from onion, yogurt, and nuts, with no tomatoes added. However, there are variations, such as the Punjabi or North Indian version, which includes tomatoes and has an orange-red gravy.
Shahi paneer is a refreshing change from the typical hot Indian curries, as it is mild yet luxurious. It is perfect for special occasions, festivals, and celebratory meals due to its regal and indulgent flavours.
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Frequently asked questions
You will need paneer, ghee (or unsalted butter), cashew nuts, whole spices (cloves, cinnamon, green cardamoms), and onions. You can also add almonds, walnuts, and other dry fruits. If you want a reddish or orangish colour, you can add tomatoes, but this is not traditional.
If using store-bought paneer, cut it into pieces and soak them in warm water for 10-15 minutes to make them super soft. Boil the onions with the whole spices, then grind them into a fine paste. You can also crush the kasoori methi between your palms before adding it to release its flavour.
You can make a creamy sauce by blending the nuts and onions into a paste. For a reddish or orangish colour, you can add tomatoes. You can also add ghee for richness and flavour.
Shahi Paneer is typically served with garlic naan or tandoori roti, or with plain basmati rice or jeera rice.
