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.
Umm, 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.
Hi 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! 🙂
I like your template very much…looks so cute:)
Love this recipe..looks yummy..:))
Oh my! What a pretty look! Love the new look dear! 🙂 It really shows your character, bubbly lively young girl! 🙂
I made the shahi paneer. Very tasty. And it is on my blog. Thanks.
Hi, 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.
looks delicious
Love your new look too, n need I say that the paneer looks yummylicious!!!
Hey Nags, blog looks pretty in pink and all the other colours 🙂 Nice dish!
Very nice dish!
New template looks attractive!