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.

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.

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.

The Shahi gravy is full of fragrant flavors including onion, ginger, garlic, red chilli powder, saffron and cardamom. Balanced out with thick, creamy yogurt, this lightened up version of Shahi Paneer is perfect for special occasions.

The literal translation of Shahi Paneer is 'Royal Paneer' which is very appropriate name for this dish, fit for a king.

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.

Is shahi paneer like tikka masala? ›

Paneer Tikka Masala, Paneer Butter Masala, Shahi Paneer, Paneer Labaabdar, and Kadhai Paneer are all popular North Indian dishes featuring paneer (Indian cottage cheese), but they differ in terms of preparation, flavors, and ingredients.

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!

Kadai paneer is made with kadai masala, bell peppers, tomatoes, kasuri methi & paneer. But shahi paneer uses none of these ingredients except for paneer. Kadai paneer is spicy & not creamy or sweet. But Shahi paneer is creamy, sweetish and is not spicy.

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.

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.