Shahi Paneer, meaning “royal paneer,” is a Mughlai delicacy made with paneer cubes in a rich, creamy gravy of cashews, onions, yogurt, and aromatic spices. Unlike spicier paneer dishes, Shahi Paneer is mildly sweet, smooth, and luxurious, making it a favorite in North Indian festive meals.
Nutrition & Benefits:
Paneer is high in protein and calcium, while cashews provide good fats. The creamy base makes it calorie-dense, but it’s a great occasional indulgence.
Serving Suggestions & Variations:
Perfect with naan, butter roti, or pulao.
Add saffron for a richer flavor and aroma.
For lighter version, replace cream with yogurt.
Cooking Tips:
Blend cashews into a fine paste for smooth texture.
Avoid overcooking paneer to keep it soft.
Add cream at the end for a glossy finish.
FAQs:
What is the difference between Shahi Paneer and Paneer Butter Masala? → Shahi Paneer is sweeter and creamier, while Paneer Butter Masala is tangy and spicier.
Can I make it vegan? → Yes, use tofu instead of paneer and coconut cream instead of dairy cream.
Why is my Shahi Paneer grainy? → The cashew paste was not blended fine enough—strain if needed.
