Shahi Paneer vs Palak Paneer – these are two of the few foods that provide a wonderful mix of energy and nutrients, and they are often served interchangeably. With the deliciousness of juicy, leafy spinach and the nutritional value of paneer and cream, these may easily be considered one of the most incredible full meals available in North India.
It is said that this recipe for Shahi paneer vs. Palak paneer originated in the Indian Subcontinent. They have been cherished for many years by many generations.
What is Paneer?
Curdling heated milk with acid like lemon juice or vinegar results in paneer, a fresh, unaged cheese. The curdled milk is then squeezed into cubes. The main distinguishing characteristic of paneer cheese is that it does not melt, resulting in a texture comparable to tofu. If you are a vegan, you can substitute this vegan product for the paneer in this recipe.
Indian food culture has various paneer recipes, such as paneer makhani, paneer butter masala, tikka paneer, and Kadai paneer, in which paneer pieces cut in cubes, triangles, squares are included or incorporated into the meal entirely. You’ll also discover recipes that include scrambled or shredded paneer, among other things.
Most party menus would contain paneer dishes, and recipes cooked with paneer would be among the most popular in any Indian restaurant. If you want to learn about paneer, read our article on Everything You Need To Know About Paneers.
What is Shahi Paneer?
Shahi is a Persian word that signifies ‘Royal.’ Shahi Paneer is a kind of cottage cheese translated as “royal cottage cheese.” Yes, it makes for a hearty and filling main meal. Excellent for special occasion family meals or dinners for guests. Suitable for vegetarians. The shahi paneer gravy is very rich in taste, and this makes it one of the most popular meals on Indian restaurant menus.
Mughalai cuisine is where the original shahi paneer originated. It is well-known for its intensely flavorful and fragrant tastes. It is served with a white gravy created from onion and yogurt. Nuts, saffron, and aromatic spices abound in this dish. In the gravy, just a few different spice powders are utilized. A mild spicy flavor is there, with a tiny tinge of sweetness to balance it off. Click here to know how to make shahi paneer.
What is Palak Paneer?
Palak Paneer is an Indian dish that originates in the state of Punjab. In the nation’s northern region, it is regarded as a winter delicacy and a must-try.
Using Palak (Spinach Leaves) and Paneer (Indian Cottage Cheese), this meal mixes the two ingredients. These are the primary components in the palak paneer dish. However, certain additional ingredients are required to make it even more delectable.
As fresh spinach leaves are not always readily available, the Green Paneer dish may sometimes call for the use of other green vegetables.
The flavor and texture of palak paneer are unique and that makes this dish so delicious. If you’re wondering how to serve this meal, you may serve it with Kulcha, Naan, Roti, or Bread. Some food enthusiasts serve it with simple basmati white rice or jeera rice, which they find delicious. In addition to sliced pickles, raw onions, and green chilies, the locals provide a variety of condiments.
You may be familiar with this dish if you live in the United States, known as Green Paneer. Check out this article to know the difference between palak paneer vs shahi paneer.
Shahi Paneer vs Palak paneer: The Differences
Shahi paneer is a dish prepared from paneer. Palak Paneer, on the other hand, is made with both Palak (fresh spinach leaves) and paneer. In order to make the Palak Paneer dish, you’ll need these components.
When it comes to Indian cuisine, Shahi paneer is a time-honored dish that has been passed down through generations and has been a cornerstone preparation since the time of Moguls. Palak paneer is a dish that has been around for quite some time. It originates in the Indian state of Punjab.
As a result of the blanched spinach leaves and the inclusion of cream and yogurt, the color of Palak Paneer is usually a pale green. Depending on the ingredients, the color of the shahi paneer gravy may range from reddish to orange to creamy white in appearance.
Shahi Paneer vs Palak Paneer: The Similarities
For years, the Shahi Paneer and Palak Paneer recipes, both from the Indian Subcontinent, have been savored.
The only similarities between these are that both of these dishes are topped with rich gravy. Paneer is also utilized in the making of both of these recipes.
Both of the dishes are quite different.
The tomato gravy which we use to make shahi paneer is replaced by a spinach gravy in the palak paneer recipe.
Shahi Paneer vs Palak Paneer: Ingredients
Even though the ingredient list for the Shahi Paneer versus Palak Paneer dish is pretty lengthy, you shouldn’t be frightened by the list. There isn’t anything especially technical or complicated about the preparation of this meal.
| Shahi Paneer Ingredients | Palak Paneer Ingredients |
| Paneer | Paneer |
| Ginger | Ginger, Garlic |
| Oil | Oil |
| Red Chilli | – |
| Garam Masala Powder | Garam masala |
| Tomato Puree | Tomato (finely chopped) |
| Water | Water |
| Almonds | Butter |
| Onion | Onion (finely chopped) |
| Green Chilli | Green Chilli |
| Yogurt (curd) | – |
| Ghee | – |
| Milk | – |
| Salt | Salt |
| Green cardamom | Cardamom |
| – | Spinach |
| Cashews | – |
| – | Cumin |
| – | Cloves |
| – | Dry Fenugreek Leaves |
| – | Cinnamon |
| – | Cream |
Shahi Paneer vs Palak Paneer: Method of Preparation
Shahi Paneer
Step 1: Heat the oil in a pan over medium heat. As soon as the oil is heated, add the onion slices. Add green cardamom and cloves. When using whole Almonds/Cashews instead of Cashew/Almond Paste, this is the stage at which you may put them.
Step 2: When the onions begin to turn darker brown, this is the time to add tomatoes. Also, use ginger and cloves of garlic and dried fruits such as mangoes, peaches, nectarines, and apricots (if you do not want to use sugar or honey in the curry). Add a cup of water.
Step 3: Cook for 5-10 minutes, or until the tomatoes are mushy, depending on your preference. Continue to whisk often to ensure that nothing clings to the bottom of the pan.
Step 4: Once the tomatoes have become mushy, add all ingredients to a blender and mix until smooth and creamy.
Step 5: Next, melt the butter in a pan over medium heat. Together with the other powdered spices (Kashmiri chili powder/Red Chili Powder, Turmeric powder, Fennel Seeds powder, and Cumin powder), mix in a teaspoon of garam masala.
Step 6: Cook for 5 minutes, or until the curry has reached the required consistency.
Step 7: Stir in the soft paneer cubes and Kasuri Methi until well combined, then reduce the heat to low and simmer for 1-2 minutes. Here’s how to make paneer soft.
Enjoy with roomali roti or naan, and don’t forget to serve hot.
Palak Paneer
Step 1: Start by adding a pinch of salt to a saucepan of boiling water before adding the spinach leaves. Blanch the spinach leaves for 2 to 3 minutes.
Step 2: Remove them from the hot water and submerge them in ice-cold water.
Step 3: Blend the spinach with tomato, garlic cloves, ginger, and green chilies. Mix on high for about 30 seconds to blend everything together.
Step 4: Puree the mixture until it forms a smooth paste and put it aside.
Step 5: Heat oil and add chopped garlic. Cook until the garlic is fragrant.
Step 6: After that, add the finely sliced onions and cook it for about 4-5 minutes.
Step 7: Add in the puree and cook for 10 minutes over medium heat, covered, until the vegetables are tender. The spinach will bubble up a lot throughout the cooking process. Stir often to prevent the mixture from adhering to the bottom.
Step 8: Add the garam masala, turmeric, red chili powder, and salt to the spinach once cooked.
Step 9: Finally, pour the heavy cream.
Step 10: Mix in the paneer until well combined.
Palak paneer goes best with naan, roti and rice.
Shahi Paneer vs Palak Paneer: Health Benefits
Shahi Paneer
Palak Paneer
A standard 125 ml serving of palak paneer has around 180 calories. It contains 13 grams of fat, 10 grams of carbohydrates, and 6 grams of protein. It also contains a significant amount of iron and a moderate amount of Vitamin A, Vitamin C, and calcium.
Spinach is a good source of dietary fiber, which aids in weight control, and it also includes antioxidants, which aid in the detoxification process of the body. Casein protein is abundant in paneer, which aids in stimulating digestion and is also high in calcium content.
Paneer provides a wide range of health advantages in general. But can pregnant women eat paneer?
Yes, if consumed in moderation, it is a safe and nutritious diet for pregnant women. The most pleasing thing that can be done is to consume homemade paneer.
