I first made this paneer dish for TH who was not really TH back then but just this guy that I was remotely intersested in and wanted to get to know better. He loves paneer and I wanted to try a special paneer recipe and zeroed in on Shahi Paneer because it sounded fancy. I think this is the first paneer recipe I ever tried (on my own, anyway) and it came out pretty well, so much so that he said “it’s nice” a compliment that’s hard to get out of TH’s mouth.
Although a lot contend that the recipe for Paneer Butter Masala and Shahi Paneer is the same, I have seen different variations all over. No matter what you decide to call it, it’s still a great recipe and once you must try if you are a paneer lover.
Over to the recipe now!
I always dream of making an entire thali for Regional Cuisine of India (RCI). Managed somewhere close for Oriyan Cuisine but sadly failed this month. The best I could do last weekend was this typical Bihari dish – Shahi Paneer. I am a paneer lover and like it in almost any dish. This is my first attempt at Bihari Cuisine and I must say I am a fan now.
Shahi Paneer Recipe
Ingredients for Shahi Paneer:
Paneer – 200gm, defrosted and cubed
Onions – 3 medium
Tomatoes – 2 large
Capsicum – 1 small
Ginger garlic paste – 1 tbsp
Garam masala – 2 tsp
Coriander powder – 1/2 tsp
Cashew nuts – 10
Oil – 2 tbsp
Salt – to taste
How to make Shahi Paneer:
1. Fry cubed paneer lightly in little oil and keep aside.
2. Saute onions in oil till golden brown. Add masala, ginger-garlic paste and coriander powder and fry for 2 mins.
3. Add cashew nuts and chopped tomatoes and fry for another minute. Remove from fire, let it cool and grind with very little water.
4. Heat the kadai, add this ground mixture and bring to boil. Slowly tip in the paneer pieces and cubed capsicum. Let it boil for another minute and remove from fire.
5. Garnish with coriander leaves and serve hot with parathas or phulkas.
This is the first time my gravy came out as thick as I like it. Adding cashewnuts was the best way I could think of. Is there any other healthier, less expensive method to make gravies thick? Please do share your thoughts if you have any.
Shahi Paneer is a Bihari recipe whereas Paneer Butter Masala is considered to be a Punjabi recipe so that can also be seen as a difference between Paneer Butter Masala and Shahi Paneer.
I’m a paneer lover too and this dish is absolutely fabulous. Love that mellow color a lot. I have tried this dish once but that recipe called for grating the paneer. It tasted good but I’ll try yours next time as it involves less work. Very nice recipe. Thanks for sharing it.
hey nags, how hv u been cutie?
hmmm, it’s all colorful cheerful here!
panner looks creamy, love it anytime, everytime 🙂
‘Flowers everywhere!’..:) and Shahi Paneer loooks so creamy and yummy..:)
-Siri
Lovely and majestic sidedish!!
all the trees here look naked w/o any leaves, forget abt flowers. ur new blog template surely added few colours nags 🙂
u can use peanuts in place of cashews to thicken the gravy. or as aparna suggested use rice flour or besan. addition of cream also thickens the gravy.
Paneer dish looks so creamy and delicious. Now i need few chapatis and i can start eating them.
nags, the shahi paneer looks so yummy! love to have it with nan…
Interesting blog look.
You could add a boiled and well mashed potato to thicken the gravy.
Other thickeners are rice flour or chickpea flour(besan)dissolved in water and added before the final boil. You need very small amounts, though!!
Nags..liked the floral appearance of your blog..first time here..nice dish with Paneer!
Nice n simple recipe!! hey your new look is wonderful!!