When you run out of ideas to make something special for your vegetarian guests, look no further and make shahi paneer. It might look like a heavy-duty recipe, complicated with many ingredients. And after all, how many of us make restaurant-style food at home. Trust me, this paneer recipe is so easy that you will never have to think twice.

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Is there any difference between shahi paneer and paneer makhani?

I grew up eating shahi panner that had a white gravy. Even in my early days of cooking, I used to make white gravy. However, lately, every restaurant has had a tomato-based gravy. Then how is it different from paneer makhani? It’s all about the quantities of onion and tomato. Shahi paneer has double the quantity of tomatoes to the onion. Whereas in paneer makhani, you can use an equal quantity of tomatoes and onions or use fewer tomatoes and more onions. The latter is also known as paneer butter masala and has many whole spices in the recipe.

The recipe is literally shahi. It has a whole lot of butter, fresh cream, cashew paste, Kasuri methi and garam masala, making it a rich luscious gravy. It would be wise to make it with fresh malai paneer for the best result. You have to handle the paneer or Indian cottage cheese gently.

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We worked on a very interesting concept of pairing indian food with wines. Here is how Shahi paneer was made  

How to make restaurant-style shahi paneer

In a heavy-bottomed pan, take quartered tomatoes, onions, cashew, ginger, garlic, shahi garam masala, a dollop of butter, salt and enough water to cover the ingredients. Now bring this to a boil, cover and let the ingredients cook and soften on medium heat. Once done, cool that down and grind into a paste. Use a sieve to strain this in another bowl, using a little extra water if needed. Straining this is absolutely essential for a smooth and creamy gravy.

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In a frying pan, melt butter and lightly fry paneer cubes. Then pour the gravy into this. Adjust seasoning and add crushed and dried Kasauri methi leaves. Simmer for a few minutes and then drizzle fresh cream. Take the pan off the heat. Serve this with tandoori roti, naan or lachcha paratha.

Meanwhile, here are a few Bengali vegetarian recipes that you may find interesting:

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Shahi Paneer Recipe Restaurant Style

Rich and creamy shahi paneer recipe
Prep Time 10 mins
Cook Time 30 mins
Course Main Course, Vegetarian
Cuisine Indian, North Indian
Servings 4 people

Ingredients
  

  • 250 gms malai paneer
  • 200 gms tomatoes 2 ;arge or 3 medium tomatoes
  • 100 gms onions 1 large or 2 small
  • ½ cup cashew
  • 7-8 nos garlic cloves
  • 1 ½ tsp chopped ginger
  • ½ tsp shahi garam masala
  • 1 ½ tsp Kashmiri Red Chili Powder
  • 2 tbsp butter
  • 1 tbsp Kasuri methi
  • 2 tbsp fresh cream
  • green chillies as per taste
  • salt to taste

Instructions
 

  • In a heavy-bottomed pan, take quartered tomatoes, roughly chopped onions, cashew, ginger, garlic, shahi garam masala, a dollop of butter, green chillies to taste, salt and enough water to cover the ingredients.
  • Now bring this to a boil, cover and let the ingredients cook and soften on medium heat. Once done, cool that down and grind into a paste.
  • Use a sieve to strain this in another bowl, using a little extra water if needed.
  • Cut the paneer into one-inch cubes.
  • In a frying pan, melt butter and lightly fry paneer cubes.
  • Then pour the gravy into this. Adjust seasoning and add crushed and dried Kasauri methi leaves.
  • Simmer for a few minutes and then drizzle fresh cream. Take the pan off the heat.
  • Serve this with tandoori roti, naan or lachcha paratha. 
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