Shahi Paneer is a Mughlai recipe, creamy gravy prepared with tomato puree, fresh cream, and spices. Shahi is Royal in English. Fresh cream and cashews makes it royal. It’s similar to paneer butter masala. As far as I know, the difference between shahi paneer and paneer butter masala is – shahi paneer is a slightly sweet white-based creamy gravy whereas paneer butter masala needs a bit more butter as its name suggests and a bit of kasuri methi.
Usually, I make paneer butter masala when I buy paneer. I searched for a different recipe this time. I saw this Shahi Paneer recipe from Star Rasoi Mughlai Cooking book. After researching more for this recipe, I finally prepared this creamy gravy which came out really nice. Sharing my version of Shahi Paneer recipe here.
Mughlai Recipe made from tomato puree, cashews, fresh cream, and spices.
- 100 grams Paneer
- 1 no Onion
- 3 no Tomato
- 1 inch Ginger
- 1 tsp Garam Masala
- 1/2 tsp Pepper Powder
- 1 tsp Tomato Sauce
- 1 tsp Chilli Powder
- Salt as needed
- 1 tbsp Butter/Ghee/Oil
- 6 no Cashews
- 1 tbsp Fresh Cream
Soak cashews in hot water and immerse paneer cubes in hot water while starting the preparation.
Chop onion and tomato. Cut ginger into pieces.
Heat butter/ghee/oil in a pan. Add chopped onion and ginger.
Cook until onion is translucent.
Add tomato to it and cook until mushy. Switch off the flame.
Wait for the mix to cool down and grind it in a mixie to a smooth paste. Add water to get it runny. Then, strain it in a strainer.
Add butter/ghee/oil in a pan and add the strained mix to it.
Add garam masala powder, chilli powder, pepper powder, tomato sauce, and salt to it.
Cook in medium flame until the mix gets thickened and oil separates from it.
Grind soaked cashew in mixie and add it to the mix at this time. Add fresh cream and mix well.
Strain water from the paneer and add it to the gravy now. Mix well.
Instead of frying onion-tomato and then straining, you can blanch them, grind them, and then add it to get the gravy.
Fresh cream, cashews gives the creaminess to the recipe. So, they are must for the recipe.