The article, shahi paneer vs mutter paneer focuses on the two types of Indian dishes. Paneer (cottage cheese) is a modest ingredient that is frequently utilized to prepare a variety of Indian cuisines. It is considered a vegetarian’s joy. Among the many adaptable foods, paneer rapidly absorbs the bold flavor of other ingredients while maintaining its own delicate, milky, and creamy texture.
Shahi paneer and mutter paneer: Are they similar?
Both are a delicious and soulful combination of flavor and sheer enjoyment of superb cooking. They serve as a meeting point for those who like excellent food, good health, and the sheer pleasure of eating well. Aside from their delicious flavor and texture, they are also high in minerals like protein and calcium. Being a mother is a transformative experience—Paneer during pregnancy aids in alleviating pain.
Mutter paneer vs shahi paneer: What are the differences?
Shahi paneer is made with dry fruits like cashews, almonds, and heavy cream; these provide an extra flavor to this Indian cooking recipe. These ingredients also give a sweet taste to this Indian dish. The paneer cubes are cooked in a creamy and delicious sauce before serving. It has a thick, creamy consistency.
Mutter paneer is made using simple ingredients like red regular chili powder, turmeric powder, coriander powder, and ginger powder, which are readily accessible in any household’s kitchen.
Mutter Paneer dish when compared to other dishes such as shahi paneer vs paneer butter masala and kadai vs shahi paneer, this popular dish is healthier and less rich.
What is Shahi Paneer?
The classic shahi paneer is creamy & buttery and can be traced back to Mughal cooking. It is one of the most famous Indian recipes. It all begins with chopping and grinding an onion, tomato, cashew nut, and almond combination, seasoning it with whole and powdered spices, then blending it all into a silky smooth paste using a fine mesh strainer. In this recipe for shahi paneer, the nuts provide the necessary thickness and creamy texture.
This Indian curry is perfect for special occasions, family feasts, or evenings with friends. Vegetarians will appreciate this dish, and non-vegetarians will like it as well. The shahi paneer gravy has a vibrant taste with a balance of flavors, making it one of the favorite recipes on Indian restaurants’ menus.
Mughlai Shahi Paneer is a white gravy dish with a somewhat sweet flavor served with paneer. Restaurant Style Shahi Paneer, on the other hand, is done in crimson gravy.
What is Mutter Paneer?
Mutter paneer is a famous dish in Indian Cuisine relished by people of various backgrounds. There are several ways to cook it, just as there are numerous ways to prepare any Indian food, and each restaurant and each home prepares it differently.
Paneer and peas are cooked in a prepared tomato-onion puree sauce that has been seasoned with fragrant spices before being poured over the top. Cashew nut paste and cream are often used to enhance the richness of the dish, but still, homemade shahi mutter paneer calories are less than that made in the restaurant.
Shahi Paneer vs Mutter Paneer: Nutritional Facts
Shahi Paneer
Shahi Paneer has 103 calories per serving. Carbohydrates account for 62 calories, proteins for 23 calories, and fat accounts for the remaining calories (18 calories). A single serving of Shahi Paneer Mutter provides around 5% of the total daily calorie requirement of a 2,000-calorie adult diet.
Mutter Paneer
Mutter Paneer has 451 calories per serving. Carbohydrates provide for 94 calories, proteins for 66 calories, and the remaining calories (291 calories) come from fat. Mutter Paneer delivers around 23% of the total daily calorie needs of a 2,000-calorie adult diet in one dish.
It is possible, however, to prepare it with far fewer calories and healthier types of fat when cooking it at home.
Shahi Paneer vs Mutter Paneer: Ingredients
Let us have a look at the ingredients used to prepare this North Indian dish:
| Mutter Paneer | Shahi Paneer |
| Paneer | Paneer |
| Cumin seeds | – |
| Whole Spices | – |
| Salt | Salt |
| Ginger | Ginger |
| Garlic | Garlic |
| Green Chillies | – |
| – | Cloves, Bay leaf |
| Onions | Onion Puree |
| Tomatoes | Tomatoes |
| Turmeric | Turmeric |
| Garam Masala | Garam Masala |
| Kasoori Methi | – |
| Cashew Nut Paste | Cashew Nut Paste |
| Ghee | Ghee |
| – | Milk |
| – | Yogurt |
| – | Cardamom |
| – | Sugar |
| – | Kasuri Methi |
| – | Rose Water |
| – | Coriander |
| – | Peppercorns |
| – | Chilli Powder |
| – | Heavy cream |
How to make Mutter Paneer?
- To enhance the flavor, savory ingredients such as whole spices and ginger-garlic may be added to the oil, butter, or ghee. Make sure you don’t take more than a tablespoon of oil.
- After that, sauté the onions until they are brown, then add the spice powders.
- Cook until oil begins to ooze from the edges of the pan after adding the tomato puree.
- Next, add the cashew paste and simmer it properly.
- Add a few tablespoons of water and the peas, and simmer until the peas are tender.
- Season with garam masala, kasoori methi, salt, and sugar while simmering for 5-6 minutes or until the paneer is entirely soft. Allow for about 4-5 minutes of simmering time.
- Add cream and garnish with the coriander leaves and squeeze in the lemon juice after removing the pan from the heat.
- Serve with rotis, parathas, naan, or simple steamed rice.
How to make Shahi Paneer?
- Heat oil.
- Once the oil is hot, toss in the smooth puree of onions and regularly swirl since it has a tendency to sputter.
- Cook the puree for 1-2 minutes on moderate heat.
- Combine the bay leaf, cloves, and peppercorns in a large mixing bowl.
- Put red chili powder, turmeric, and garam masala in a mixing bowl with a tablespoon of water to prevent the masala from burning.
- Then stir in the tomato puree and season with 1 tsp salt.
- Cook over low flame, covered, for 5-7 minutes after thoroughly stirring the ingredients.
- Now add the almond flour or cashew paste, along with 100ml of water, and let it simmer for one minute.
- Now put in the heavy cream, preceded by the milk, stirring constantly and gradually bringing it in. (Heavy cream should be added before milk to prevent curdling.)
- Using low heat and a lid, cook for 1-2 minutes.
- Pour in the saffron water, cardamom, sugar, crushed nutmeg, and kasoori methi, and stir well to combine.
- Simmer for 2-3 minutes on low to medium heat, with the lid on, until the Paneer is soft.
- Remove the lid and stir in the cardamom powder and rose water until well incorporated into the mixture.
- It’s done and now you know how to make shahi paneer.
Shahi paneer vs mutter paneer: Storage
You may freeze the shahi sauce if you need to keep it for longer than 2-3 days. Allow the gravy to cool fully before transferring it to an airtight vessel or freezer-friendly bag. Freeze it for up to two to three months. Allow the paneer cubes to thaw at room temperature before heating until boiling and adding them.
Mutter paneer can be kept nicely in the freezer for up to 3 months. After the mutter gravy has cooled enough, divide it and keep it in separate containers. Prior to actually utilizing, make sure to thaw and reheat the food.
If you have extra, store it in the refrigerator for not more than two days. If stored in the fridge as soon as possible after preparation and cooling down, it will last up to 4-5 days.
