Mughlai Shahi Paneer Recipe (Mughlai Paneer in White Gravy) (2024)

FAQs

How to thicken Shahi paneer gravy? ›

Beat yoghurt in a bowl until smooth and creamy. Gently add this to the pan of the mixture. Allow Shahi Paneer gravy to simmer until it thickens and starts to leave the sides of the pan.

Shahi Paneer is a Mughlai dish where paneer is cooked in a creamy gravy made of onions, yogurt, nut and seeds. As the name suggests, Shahi Paneer literally means “Paneer for the Royalty”. So it is cooked with ingredients that impart a richness to the dish like yogurt, cream, nuts and seeds.

What are the ingredients of Shahi Paneer? The main ingredient of the dish is paneer - cut into cubes or triangles. The sauce usually has tomatoes, cream, cashews, onions, garlic, and various spices. Some versions are white in color, without tomatoes, and have more nuts and saffron.

Create a slurry by stirring 2 1/4 teaspoons potato starch and 3 tablespoons water together in a small bowl until the starch is dissolved. While whisking the gravy constantly over medium heat, add the potato starch mixture a little bit at a time. Cook, whisking often, until the gravy thickens.

Coriander, Red Chilli, Onion Flakes, Salt, Green Cardamom, Black Pepper, Dry Ginger, Cassia, Turmeric, Cloves, Garlic Flakes, Nutmeg, Mace, Star Anise.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish.

Similar dishes include paneer butter masala and Kadai paneer. The subtle difference between paneer butter masala and shahi paneer is that more of whole spices are used in paneer butter masala, whereas shahi paneer has a sweeter taste when compared to paneer butter masala.

Boiling: Soaking the paneer in cool water after boiling keeps it soft during cooking. Otherwise, it will turn hard and rubbery.

Shahi Paneer can literally be translated to “royal paneer.” My recipe is that of a rich, creamy curry made with a base of nuts, onions, yogurt and spices. Paneer is a fresh cheese that is popular in Indian cuisine. It is made by curdling milk with a food acid (often lemon juice), then pressed into cubes.

Does shahi paneer contain onion? ›

Creamy Shahi Paneer is one of the most popular paneer recipes! This rich curry is made with onions, nuts and lightly flavored with spices. Goes so well with naan!

Shahi paneer is a traditional dish with origins in the Indian state of Punjab, consisting of cooked fresh cheese mixed with tomatoes and various spices.

However, they are different dishes with distinct flavors and preparation methods. Shahi paneer is a rich and creamy dish made with a gravy of cashew nuts, cream, and a blend of spices like cardamom, cinnamon, and saffron.

Although many Indians translate "paneer" into "cottage cheese", cottage cheese is made using rennet extracted from the stomach of ruminants, and cow's skim milk. Queso blanco or queso fresco are often recommended as substitutes in the Americas and Spain as they are more commercially available in many American markets.

Use wheat flour, rice flour, or coconut flour plus a fat (like ghee, olive oil, or coconut oil) in equal amounts. Cook both ingredients for a few minutes to cook out the raw flour taste, then add your curry ingredients. Once the whole curry dish comes to a boil, the sauce will thicken.

If you have some cornstarch on hand in your kitchen, mix a tablespoon (15 mL) of cornstarch with a tablespoon (15 mL) of water. Mix this into your curry while it's boiling to get it to thicken. If necessary, you can add a bit more water and cornstarch if your curry doesn't thicken with one tablespoon (15 mL) of each.

Yes, curry is best thickened with cornstarch or arrowroot flour. Combine 1 tablespoon starch/ flour with 2-3 tablespoons water or curry sauce to make a slurry. Add to the pot and simmer for 2-3 minutes until thickened.