Shahi Paneer is one of the most delicious dishes in Indian cuisine. In this blog post, I’m going to share this recipe with you. Let’s indulge in the splendour of Indian cuisine with a dish fit for royalty – Shahi Paneer Recipe. This exquisite vegetarian delicacy, hailing from the heart of Mughal kitchens, is a celebration of rich flavours, aromatic spices, and the velvety goodness of paneer. Join us on a culinary journey as we delve into the history, ingredients, and step-by-step preparation of this regal delight.
To truly appreciate the magic of Shahi Paneer Recipe, one must understand its historical roots. Born from the opulent kitchens of the Mughal Empire, this dish carries a legacy of culinary excellence. The Mughals, known for their love of gastronomy, infused the royal courts with a rich array of spices, nuts, and dairy, creating masterpieces like Shahi Paneer that still grace our tables today. The term “Shahi” translates to royal or regal, indicating that the dish is associated with royal or imperial cuisine.
Paneer itself has been a staple in Indian cuisine for centuries, with references to paneer-like dishes found in ancient Indian texts. Paneer is a type of fresh cheese commonly used in vegetarian dishes.
The evolution of Shahi Paneer can be traced back to the rich culinary heritage of the Mughal Empire, which ruled over India from the early 16th to the mid-19th century. The Mughals were known for their elaborate and luxurious cooking, which included the use of rich spices, nuts, and dairy products. Shahi Paneer likely emerged as a part of this culinary tradition, with the royal kitchens experimenting with various ingredients to create decadent and flavorful dishes.
The dish typically features paneer cubes cooked in a creamy and aromatic gravy made with tomatoes, cream, and a blend of spices. Nuts such as cashews and melon seeds are often used to thicken and enhance the richness of the sauce. The addition of spices like garam masala, turmeric, and coriander powder contributes to the distinctive flavour profile of Shahi Paneer.
Over time, Mughlai Shahi Paneer has become a popular and beloved vegetarian dish in Indian cuisine. It is commonly served in restaurants and homes across the country, and variations of the recipe may exist to suit regional preferences.
While the exact historical details of the creation of Shahi Paneer Recipe may be unclear, its presence in modern Indian cuisine reflects a fusion of traditional ingredients and cooking techniques, resulting in a dish that continues to be cherished for its royal flavours. Here’s a simple recipe for making Shahi Paneer at home:
Ingredients:
For the Paneer Marinade:
- 250 gm paneer, cut into cubes
- 1/2 cup thick yoghurt
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- Salt to taste
For the Shahi Paneer Gravy:
- 2 tablespoons ghee or oil
- 1 cup onion, finely chopped
- 1 cup tomato, pureed
- 1/4 cup cashew nuts, soaked in warm water
- 1/4 cup melon seeds, soaked in warm water
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/2 cup fresh cream
- Salt to taste
- 1 teaspoon sugar (to balance acidity)
- 1/4 cup water (adjust as needed)
For Garnish:
- Fresh coriander leaves, chopped
- Cashew nuts, chopped
Instructions:
- Marinate the Paneer:
- In a bowl, mix together yoghurt, ginger-garlic paste, turmeric powder, red chilli powder, and salt.
- Add the paneer cubes and coat them evenly with the marinade. Allow it to marinate for at least 30 minutes.
- Prepare the Cashew Paste:
- Grind soaked cashew nuts and melon seeds into a smooth paste. You can add a little water if needed.
- Cook the Paneer:
- Heat oil or ghee in a pan. Fry the marinated paneer cubes until they turn golden brown. Remove and set aside.
- Prepare the Gravy:
- In the same pan, add more oil or ghee if needed. Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add tomato puree and cook until the oil separates from the masala.
- Add the cashew-melon seed paste and cook for a few minutes.
- Spices and Cream:
- Add red chilli powder, turmeric powder, garam masala, and coriander powder. Mix well.
- Pour in the fresh cream and stir the mixture. Adjust salt and add sugar.
- Combine and Simmer:
- Add water to achieve the desired consistency. Bring the gravy to a gentle simmer.
- Add the fried paneer cubes and let it cook in the gravy for a few minutes.
- Garnish and Serve:
- Garnish with chopped coriander leaves and cashew nuts.
- Serve Shahi Paneer hot with naan, roti, or rice.
Enjoy your homemade Shahi Paneer! Adjust the spice levels and creaminess according to your taste preferences.
Shahi Paneer, a dish with a regal past, has transcended time to become a culinary treasure cherished in households and restaurants alike. As you savour each bite, remember that you are partaking in a tradition that dates back to the Mughal courts, a gastronomic legacy that continues to captivate taste buds and hearts. Prepare, relish, and savour the royal experience of Shahi Paneer.