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.
vacha says
March 15, 2013 at 2:31 amIf you add cornflour previously mixed in cold water, it makes the gravy thicker.
Anonymous says
September 15, 2012 at 2:45 amgud..bt i hdn't ever hd capsicum in shahi paneer n its nt a bihari dish,,it's from muglai cuisine
Nags says
March 1, 2011 at 10:05 amclick on the link that says "food photography" on top of this page. you will get all the tips you need 🙂
Umm says
March 1, 2011 at 10:04 amHi Nags…….
Thanks. The only issue I guess would be the picture. Never done Food Photography before. I think I’ll give it a try with my Sony Cybershot. Hope it will turn out fine. For sure am not expecting it to look great like the pics you click. If you don’t mind, can you give me few tips?
Nags says
March 1, 2011 at 1:16 amUmm, I would love to host your chicken recipes on my other site http://therecipediary.com. Just click on the submit recipes button on the top right and you can enter the recipe yourself. You also need to upload a picture. Let me know if you face any issues.
Umm says
February 28, 2011 at 1:15 pmHi Nags…… Was busy in the past 2 months flat hunting, shifting residence and settling down and when I finally got my net connection, was glad to see ‘blogful’ of recipes…. Tried Shahi Paneer and turned out pretty fine. But I must say that ‘nothing can beat your restaurant style Paneer Butter Masala’. We all love it. Really yummmmmm…….. Noticed that you don’t have many chicken dishes. Guess you are more of a veggie. Anyways, I have couple of delicious chicken recipes that I would like to share with all who visits your blog. If you would tell me how to go about it, I’ll be glad to. Or just tell me if I can mail it to your inbox. Hope to see more lip smacking recipes in the future! 🙂
RAKS KITCHEN says
April 1, 2010 at 1:58 pmI like your template very much…looks so cute:)
Love this recipe..looks yummy..:))
Latha Narasimhan says
April 1, 2010 at 1:58 pmOh my! What a pretty look! Love the new look dear! 🙂 It really shows your character, bubbly lively young girl! 🙂
radha says
October 22, 2009 at 4:56 pmI made the shahi paneer. Very tasty. And it is on my blog. Thanks.
Janani says
March 18, 2009 at 7:46 pmHi, you can use onion paste, tomato paste as well as poppy seeds(more say 1tbsp) + cashewnut paste(less say 5) soaked in water grind and add to any gravy, it tastes delicious.
ANJALI J. says
March 18, 2008 at 1:01 pmlooks delicious
Shella says
December 6, 2007 at 6:58 pmLove your new look too, n need I say that the paneer looks yummylicious!!!
Namratha says
November 26, 2007 at 4:01 pmHey Nags, blog looks pretty in pink and all the other colours 🙂 Nice dish!
Seena says
November 25, 2007 at 4:07 pmVery nice dish!
New template looks attractive!
Linda says
November 23, 2007 at 6:22 pmHi Nags, shahi paneer looks mouthwatering, so rich! 🙂
Latha Narasimhan says
November 23, 2007 at 3:06 pmOh my! What a pretty look! Love the new look dear! 🙂 It really shows your character, bubbly lively young girl! 🙂
RAKS KITCHEN says
November 23, 2007 at 12:08 pmI like your template very much…looks so cute:)
Love this recipe..looks yummy..:))
Anonymous says
November 23, 2007 at 6:21 amHi nags –
I liked your previous blog template, though it was all white and simple, it was classy and minimalistic.
This template is good, but probably best fit for a teenager’s online scrap book. Unless you read whats on your blog, the template does not give you a food blog ‘feel’.
Why dont you try Lemonade designs? She can whip up something nice and relevant!
cheers,
Natasha
Rachel says
November 23, 2007 at 5:06 amThe floral patterns look very nice and colourful..how did you add them???
creamy looking dish!
Sig says
November 23, 2007 at 3:27 amoh yummy, that looks so rich and creamy, love cashewnut based gravies…
New look is very refreshing, a sudden burst of spring everywhere 🙂
Jeena says
November 22, 2007 at 4:28 pmHey Nags your blogs new look is beautiful. 🙂 Great recipe it looks wonderful I love all the ingredients, yum. 🙂
Pravs says
November 22, 2007 at 4:01 pmLike the new flowery look..very pleasing 🙂 Nice paneer recipe.
Srivalli says
November 22, 2007 at 7:17 amNags the template looks great…and the dish so yummy…will have to try it as the it has so simple ings…thanks
Raaga says
November 22, 2007 at 7:16 amlooks yummy
Dhruv says
November 22, 2007 at 7:01 amNice and simple recipe.. Other gravy thickeners I use are gram flour (besan) and corn flour dissolved in a little cold water.
However one of my favorite gravy/sauce thickeners is made with equal quantities of refined flour (maida) and butter well mixed and rolled into little pellets. Add these to a simmering gravy and stir gently. The heat cooks the flour instantly and the butter imparts a rich flavour to the dish. Keep the pellets small.
Happy cooking!
TBC says
November 22, 2007 at 3:17 amWhat a gorgeous color the dish has, Nags! It looks so rich and creamy too.
Y did u change the look? I liked the old one better.
Ramya's Mane Adige says
November 21, 2007 at 10:04 pmYummy!!!! The color looks so very good!!! Thanx for the recipe…
Rajitha says
November 21, 2007 at 9:26 pmooh..yummy! nags it looks great…and love the new look of ur blog.really young and fresh like you 🙂
bee says
November 21, 2007 at 6:45 pmless expensive? peanuts. but i’d stick with cashews for the subtler flavour. coconut milk powder works too, but it’s not bihari.
sagari says
November 21, 2007 at 6:19 pmlooks delecious nags so rich gravy yummyyyy
SteamyKitchen says
November 21, 2007 at 5:45 pmlove the template! Its so happy!
Rina says
November 21, 2007 at 5:19 pmHey nags, Did you send any entry for Think spice – ginger (Sunitha’ s Event)and Grindless gravies(By Sra). If not you can send this one. So that will be three in one shot.
Rina says
November 21, 2007 at 5:17 pmAlways heard about shahi paneer, never tried it. look yummy.
Asha says
November 21, 2007 at 5:06 pmWe don’t have flowers but we have gorgeous color! Check my post today. Few more weeks, all those leaves will be off.
Love the Paneer dish and great color and great entry too!:))
Kribha says
November 21, 2007 at 4:57 pmI’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.
Richa says
November 21, 2007 at 4:55 pmhey nags, how hv u been cutie?
hmmm, it’s all colorful cheerful here!
panner looks creamy, love it anytime, everytime 🙂
Siri says
November 21, 2007 at 4:53 pm‘Flowers everywhere!’..:) and Shahi Paneer loooks so creamy and yummy..:)
-Siri
Bharathy says
November 21, 2007 at 3:30 pmLovely and majestic sidedish!!
Sia says
November 21, 2007 at 1:58 pmall 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.
Padmaja says
November 21, 2007 at 1:47 pmNice n simple recipe!! hey your new look is wonderful!!
Happy cook says
November 21, 2007 at 1:22 pmPaneer dish looks so creamy and delicious. Now i need few chapatis and i can start eating them.
Lissie says
November 21, 2007 at 12:47 pmnags, the shahi paneer looks so yummy! love to have it with nan…
aparna says
November 21, 2007 at 12:38 pmInteresting 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!!
Purnima says
November 21, 2007 at 11:53 amNags..liked the floral appearance of your blog..first time here..nice dish with Paneer!