Cody Casey
Shahi paneer is a mild and sweet vegetarian dish fit for royalty. It is a Mughlai-style curry made with paneer cooked in a creamy sauce of onions, yogurt, nuts, and seeds. The name 'shahi' means 'for the royalty', and the dish is rich in ingredients like ghee, cream, and nuts. The recipe varies, but it is usually made with a combination of nuts like almonds, cashews, and walnuts, and sometimes raisins, fried and blended with spices and onions. This sauce is then mixed with paneer cubes and cooked for a few minutes. It is best served with rice or Indian bread.
Characteristics and Values table for Shahi Paneer
| Characteristics | Values |
|---|---|
| Ingredients | Ghee, oil, butter, cumin, green and black cardamom, cinnamon, cloves, peppercorn, bay leaf, green chillies, Kashmiri red chilli powder, coriander powder, turmeric powder, tomatoes, paneer, cream, sugar, honey, ginger, garlic, garam masala, coriander, cumin, kasuri methi, saffron, nuts, dried mango, apricot, mango pieces, salt, water, onion, cashew, rose petals, rice, paratha, naan roti |
| Preparation | Heat ghee, oil, and butter. Add whole spices, chillies, onions, ginger, garlic, nuts, dried fruit, tomatoes, saffron, turmeric, salt, and water. Simmer until soft. Cool and blend. Reheat with butter, ginger, coriander, and chilli powder. Add sauce and paneer. Cook and stir in cream, kasuri methi, and cardamom. Garnish with saffron, coriander, rose petals, and cream. |
| Variations | Can be made vegan by replacing paneer with tofu and swapping fresh cream with coconut cream. |
| Serving | Serve with parathas, naan roti, or rice. |
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What You'll Learn
Preparing the ingredients
To make Shahi Paneer, you will need a combination of spices, vegetables, dairy products, and paneer, which is a type of Indian cottage cheese. You can make your own paneer by curdling milk with vinegar or lemon and straining out the whey, or you can purchase it from a store. If you cannot find paneer, you can substitute it with Mexican fresh cheeses such as panela, casera, or cremosa.
For spices, you will need cumin seeds, coriander seeds, fennel seeds, cloves, cinnamon, green and black cardamom, bay leaves, and green chillies. You will also need ground spices such as Kashmiri red chilli powder, coriander powder, and turmeric powder. Additionally, you can use garam masala, which is a blend of ground spices commonly used in Indian cuisine.
In terms of dairy products, butter, ghee, and oil are used at different stages of the cooking process to achieve the desired texture and flavour. You will also need fresh cream to add richness and creaminess to the dish.
For vegetables, onions, garlic, ginger, and tomatoes form the base of the gravy. It is recommended to use Roma or hybrid tomatoes as they are less sour and tangy. You can also add nuts, dried mango or apricot pieces, and saffron for extra flavour and aroma.
Lastly, if you want to make the dish vegetarian or vegan, you have the option to replace paneer with tofu and use coconut cream instead of dairy cream.
Now that you have gathered and prepared all the ingredients, you are ready to start cooking! Remember to taste and adjust the spices according to your preference as you go along.
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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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Cooking the gravy
First, heat some ghee, oil, or butter in a pan. The amount of fat used is important, as Shahi Paneer achieves its signature texture and flavour by using three types of fats at different stages of the cooking process. Heat your chosen fat and add whole spices. You can use a combination of cumin seeds, coriander seeds, fennel seeds, cloves, cinnamon, green and black cardamom, and bay leaf. Allow the spices to sizzle for 20-30 seconds to release their flavours.
Next, add your aromatics and vegetables. This can include chillies, onions, ginger, garlic, nuts, dried fruits such as apricots or mango pieces, and tomatoes. You can also add saffron and salt to taste. Saute these ingredients until the onions are translucent and the tomatoes have softened. You can also add water to prevent the ground spices from burning. Cook until the water reduces by half.
Once the vegetables are cooked, turn off the heat and allow the mixture to cool. Remove the bay leaf and any large whole spices like cinnamon sticks or cardamom pods, as these can be bitter if bitten into. Transfer the mixture to a blender and blend until smooth. This is your base gravy.
You can make the gravy ahead of time and store it in the fridge or freezer. When you're ready to serve, simply reheat the gravy and continue with the next steps.
To finish the dish, heat some more butter in the same pan and add ginger, chopped coriander, and Kashmiri chilli powder. Return the blended gravy to the pan and stir well. Add the paneer cubes and simmer for a couple of minutes to heat through. Finally, stir in cream, kasuri methi, and ground cardamom. Serve hot, garnished with optional saffron strands, more coriander leaves, dried rose petals, and a drizzle of cream.
The gravy for Shahi Paneer is a key component of the dish, and by following these steps, you can create a rich, flavourful, and aromatic base that will make your dish truly royal.
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Adding paneer
Shahi paneer is a vegetarian dish that features soft and creamy cubes of paneer in a rich, flavourful gravy. The addition of paneer is what gives this dish its royal, indulgent character.
There are several ways to add paneer to shahi paneer. One method is to heat butter in a pan until melted and bubbling, then add ginger juliennes, chopped coriander, and Kashmiri chilli powder. Return the strained sauce to the pan and stir well. Fold in the paneer, cover, and cook over medium heat for about 5 minutes. Switch off the heat, and stir in the cream, kasoori methi, and ground cardamom. Serve hot, garnished with optional saffron strands, more chopped coriander leaves, dried rose petals, and cream.
Another way to add paneer is to first prepare the base gravy. To do this, heat ghee and oil in a pan, then add cumin seeds and allow them to splutter for about a minute. Next, add cinnamon, black and green cardamom, cloves, black peppercorn, and a bay leaf. Sauté for 1-2 minutes or until fragrant. Add green chilli, ginger-garlic paste, and onion. Sauté on high heat for 2-3 minutes or until the onions are translucent. Now, add tomatoes and cashews, and sauté for another 3-4 minutes. Add salt and water, and cook for 8-10 minutes or until the water reduces by half and the tomatoes have softened. Turn off the heat and set aside to cool. Once cooled, transfer the mixture to a blender and blend until smooth.
Now, heat butter in a pan and add the blended gravy. Bring it to a gentle simmer. Add a bit of cream, but be careful not to add too much, as it can ruin the flavour. Finally, add the paneer. You can also add a bit of sugar or honey to the dish at the end for a touch of sweetness.
If you are short on time or ingredients, you can usually find blocks of paneer in supermarkets or ethnic markets. If you are unable to find paneer, you can substitute it with Mexican fresh cheeses such as panela, casera, or cremosa.
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Final touches
The final touches to your shahi paneer can make all the difference in bringing out the flavours and textures of this royal dish. Here are some tips to perfect your dish:
Adding the Paneer:
Once your gravy is ready, add the paneer cubes carefully. Soft paneer tends to break apart easily, so be gentle when mixing it into the gravy. Overcooking the paneer will make it hard and chewy, so only simmer it for a couple of minutes. If you're making this dish ahead of time, add the paneer when you reheat the gravy just before serving to ensure it stays soft and tender.
Cream and Spices:
Add a bit of cream to your shahi paneer, but don't go overboard as it can ruin the flavour. A small amount will add richness and creaminess to the dish. You can also add a pinch of sugar or honey to the dish at the end to balance the flavours and add a touch of sweetness.
Garnishing:
Garnishing your shahi paneer with fresh herbs and spices adds a burst of flavour and colour to the dish. You can use saffron strands, chopped coriander leaves, dried rose petals, or even a drizzle of cream for garnishing. These final touches will enhance the presentation and flavour of your dish.
Serving Suggestions:
Shahi paneer is a versatile dish that can be served in multiple ways. It can be enjoyed as a stand-alone hero dish or as a part of a larger Indian-style thali. Traditionally, it is served with laccha paratha, naan roti, or rice. For a more casual meal, it pairs beautifully with roti or paratha, creating a hearty vegetarian dinner.
Storing and Reheating:
Leftover shahi paneer can be stored in an airtight container and refrigerated for up to 3 days. When reheating, add a small amount of water or milk to maintain the creamy consistency. If freezing the dish, it is best to freeze only the gravy without the cream and paneer. When ready to eat, thaw and simmer the gravy, then add the cream and paneer before serving.
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Serving suggestions
Shahi paneer is a vegetarian dish that can be served as a stand-alone hero dish or as a spectacular addition to any North Indian-style thali. It is a rich and indulgent dish, perfect for Sunday lunches, special occasions, or when you're craving restaurant-style food at home.
This creamy curry pairs well with simple fresh garden peas, making it a popular choice for both restaurant and home-style cooking. It is often served with flaky parathas, laccha paratha, naan roti, or rice. For a more filling meal, try pairing it with roti or paratha for a rib-sticking vegetarian dinner.
If you're looking for a more indulgent experience, you can serve shahi paneer with pooris, as suggested by a user on Allrecipes.com, who recalls enjoying this meal as a treat during their childhood.
For a lighter option, you can make shahi paneer vegan by replacing paneer with tofu and swapping fresh cream with coconut cream. This will slightly alter the flavour, but it will still be a delicious option.
Lastly, if you have any leftovers, they can be stored in an airtight container and refrigerated for up to 3 days, so you can enjoy this delicious dish multiple times!
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Frequently asked questions
You will need paneer, ghee or oil, cashew nuts, whole spices (cloves, cinnamon, green cardamoms), onion, tomato puree, salt, red chilli powder, coriander powder, black pepper powder, garam masala, kasoori methi, saffron-cream mixture, and cardamom powder. You can also add almonds, ginger, garlic, green chilli, bay leaf, jeera, turmeric, cream, sugar, honey, and yoghurt.
First, cut the paneer into big squares and then cut the squares diagonally to make triangles. Soak the cashew nuts in hot water for 15-20 minutes. Fry the whole spices in ghee or oil for 2-3 minutes, then add the onions, ginger, garlic, and green chilli. Saute for 5-6 minutes, then add water and cook for another 3-4 minutes. Cool and blend the mixture with water to make a smooth paste. Next, heat the rest of the ghee and add the bay leaf, jeera, cinnamon, and cloves. Add the paste along with the chilli powder, garam masala, turmeric, and salt. Saute for 3-4 minutes, then whisk yoghurt in a separate bowl and add some of the paste to it. Mix well, then add this mixture to the pan. Cook until all the moisture evaporates and it becomes a thick paste. Now add the red chilli powder, coriander powder, and black pepper powder. Mix well and cook for a minute. Then add the cashew paste, water, and sugar. Simmer for 5-6 minutes, then add the garam masala and kasoori methi. Mix well, then add the paneer cubes and simmer for 1-2 minutes. Finally, add the saffron-cream mixture and cardamom powder.
Shahi Paneer goes well with garlic naan, tandoori roti, laccha paratha, saffron rice, turmeric rice, jeera rice, plain basmati rice, or plain parathas.
It takes under 30 minutes to make Shahi Paneer.
