Shahi Paneer restaurant style| how to make shahi paneer recipe

Shahi paneer is popular in the Indian restaurants consisting of a thick gravy of cream, tomatoes and Indian spices.Shahi Paneer is a popular dish of Mughlai cuisine and has a very unique taste in it. It’s an aromatic main dish recipe, which is prepared using paneer,fresh cream and a paste made of almonds, cashews and tomato and onions. Paneer is derived from the Persian word for cheese, and shahi mean royal.Serve hot shahi paneer with cumin rice or rotis, naan or phulkas.

RESTAURANT STYLE SHAHI PANEER

What is Shahi Paneer?

Shahi Paneer is classical main dish recipe, which is prepared using paneer,fresh cream and a paste made of almonds,cashews,poppy seeds and tomato and onions. 

Difference between Shahi paneer and paneer butter masala

Ingredient differences

As you know, Shahi Paneer and Paneer Butter masala both are delicious paneer recipe and tasty and available in every restaurant of our country. Paneer Makhani is cooked in butter as compared Shahi Paneer which is cooked in any cooking oil

The another difference is usage of whole spices in paneer makhani or Paneer Butter masala which makes the recipe too spicy as compared to Shahi Paneer is a sweeter sidedish.

Taste Difference

The Paneer Makhani taste heavier due to its gravy/curry being made with butter, cashew and Almonds.

Shahi Paneer’s gravy is generally lighter and has bit of dropping consistency. It will leave slight feeling of sweetness on your tongue after chewing the bite.

More paneer gravy recipes are

PALAK PANEER

PANEER MASALA

MALAI KOFTA

NAWABI PANEER

DESI DHABA STYLE KADAI PANEER

Recipe card for restaurant style shahi paneer recipe:

RESTAURANT  STYLE SHAHI PANEER     PREP TIME: 10 MINUTES             COOK TIME: 30 MINUTES  TOTAL TIME: 40 MINUTES CUISINE: NORTH INDIAN AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS                                 For base gravy 2 tbsp Butter or ghee 2 medium size onion-roughly chopped 4 to 5 medium size tomato- roughly chopped 1 inch ginger- chopped 3 to 4 garlic 1 tbsp magaz or melon seeds or poppy seeds 4 to 5 Cashews                                                         4 to 5 Almonds    1 cup water for boiling A few strands Kasuri Methi                   1 tbsp Sugar                                                              Salt (according to taste)  1 tsp cardamon powder (crushed in motor pestle)                            1 tsp red chilli powder 1 tbsp finely chopped coriander leaves                                           2  tbsp Fresh Cream        Whole Spices 1 Cinnamon Stick 2 cloves 2 green cardamom 1 to 2 black cardamon ½ tsp shah jeera (caraway seeds)                                                      For serving a few sprigs Fresh coriander leaves                   1 tsp Fresh cream          Preparation for base gravy Boil tomatoes, onions, cashews, almonds, poppy seeds or magaz, ginger, garlic, whole spices in 1 cup water for 8-10 minutes till the onions and tomatoes become soft.If water is more, then strain the stock and keep aside. With the help of blender, make a smooth paste of the cooked onions, ginger, garlic along with the dry fruits. Making  Shahi Paneer gravy Now, heat the remaining butter or ghee in a same pan. When butter starts melting, add red chilli powder and mix well. Now, add chopped coriander leaves and paneer cubes and mix well. Add the ground onion tomato-dry fruits paste and saute till the oil starts to leave the sides of the paste. Stir well and simmer for 10-12 minutes or till the gravy thickens slightly on a low flame. Further, add roasted kasuri methi and mix well. Whisk the cream till smooth and add it to the paneer gravy. Mix well as adjusting consistency as required. Garnish it with cardamon powder and some coriander leaves and serve the shahi paneer with cumin rice or rotis, naan or phulkas.

How to make shahi paneer with step by step photo

1. Boil tomatoes, onions, cashews, almonds, poppy seeds or magaz, ginger, garlic, whole spices in 1 cup water for 8-10 minutes till the onions and tomatoes become soft.If water is more, then strain the stock and keep aside.

2. With the help of blender, make a smooth paste of the cooked onions, ginger, garlic along with the dry fruits.

Making  Shahi Paneer gravy

1. Now, heat the remaining butter or ghee in a same pan.

2. When butter starts melting, add red chilli powder and mix well.

3. Now, add chopped coriander leaves and paneer cubes and mix well.

4. Add the ground onion tomato-dry fruits paste and saute till the oil starts to leave the sides of the paste.

5. Stir well and simmer for 10-12 minutes or till the gravy thickens slightly on a low flame.

6. Further, add roasted kasuri methi and mix well.

7. Whisk the cream till smooth and add it to the paneer gravy.

8. Mix well as adjusting consistency as required.

9. Garnish it with some cardamon powder and coriander leaves and serve the shahi paneer with cumin rice or rotis, naan or phulkas.