Introduction: The Royals of Mughlai Cuisine
Cottage cheese is the go-to protein source of most Indian cuisines. Hence, numerous lip-smacking food items are prepared with soft cottage cheese or’ paneer’. Today, we will be talking about paneer makhani vs paneer shahi. Even though both of these recipes originate from Mughlai cuisines, they are not the same.
Nowadays, people are becoming huge fans of these dishes due to their texture and mouth-watering taste. While “makhani’ (butter-laden) calls for tomatoes blended well with the spices, shahi paneer, on the other hand, has an essence of heavy cream and mild Indian spices.
Are you looking for a brief comparison between paneer makhani vs paneer shahi? If yes, then you have come to the right place.
Dive in!
Paneer Makhani vs Shahi Paneer: Are they the same?
Paneer makhani vs paneer shahi turns out to be as intense as the historical battles between Mughals. To ease it up for you, paneer shahi is renowned for its rich flavors and orange gravy, whereas paneer makhani has a sharp flavored spicy gravy (a bit rusty). The latter can be simply described as a spicy buttery gravy with tomatoes and garam masala.
To further add to this point, shahi paneer’s gravy will usually look and taste heavier due to the presence of almond and cashew paste. Not to mention, it is also more calorie-dense. Paneer makhani feels lighter and has a certain dropping consistency.
Shahi paneer
This is a popular Indian dish that has a thick gravy prepared from tomatoes, cream, and some mild spices. The ‘shahi’ in shahi paneer is a reference to the royal titles of ancient times, such as ‘shahenshah’, which means ruler.
You can also make a vegan version of this dish though. Furthermore, you can eat it using all kinds of Indian bread and rice and serve it with dal and phulkas to complete a full-course meal.
Fun fact: In India, the word ‘shahi’ translates to ‘of royal origin’. Here are a few shahi dishes you can look into :
Shahi paneer vs paneer butter masala
Paneer makhani vs paneer tikka masala
Paneer makhani
Paneer makhani is a dish that is similar in taste to paneer butter masala. It originates from the Indian subcontinent and uses roasted spices such as Kashmiri chili powder and garam masala powder to deliver a strong, pungent aroma.
As a matter of fact, a study also stated that paneer makhani is among the top 5 foods in India.
Here is a list of three similarities between paneer makhani and shahi paneer.
- Cottage cheese is the main ingredient for shahi paneer as well as paneer makhani.
- Indian herbs and spices like cumin, fenugreek, and bay leaves are present in both the curries.
- As mentioned earlier, both the delicacies come from the Mughal kitchens and are relished by Indians as well as Americans.
What is the difference between Paneer Makhani and Shahi Paneer?
| Shahi Paneer | Paneer makhani |
| Uses cottage cheese cut in the form of triangles | Uses cheese cut in shape of cubes |
| 1 tbsp chopped green chili is used | 5-6 green chilies are used |
| – | 2 inch ginger |
| – | 3 garlic buds |
| Any kind of cooking oil can be used | Unsalted butter is used |
| Onion is used in little quantities | 2-3 onions are used |
| – | Cinnamon sticks and cloves are used |
The two curries may look similar to beginners in the culinary field, but they are different in many aspects. One stands for richness and royalty, whereas the other represents authentic Indian flavors. Here is a list of paneer makhani and vs shahi paneer differences:
- Spices and tomatoes bring spicy flavors and piquant flavors to paneer makhani, while full cream and nuts like cashews bring sweetness to shahi paneer.
- The cream makes shahi paneer quite heavy, unlike the counterpart. Butter brings the makhani (read buttery) vibes in paneer makhani.
- The use of tomatoes is optional for shahi paneer. The same is not the case with paneer makhani.
- The use of chilies in paneer makhani is more pronounced as compared to shahi paneer, as the latter has a sweeter composition.
How to make garam masala for Paneer Makhani?
From Indian curries to lentils, garam masala is highly imperative for Indian cuisine. Garam masala adds extra flavors and aroma to the Indian curries. The preparation requires a few Indian spices such as cumin seeds, peppercorns, mace, coriander seeds, cinnamon, and cardamom pods.
Start with roasting all the ingredients together in a small pan. Once the aroma becomes easily distinguishable, you can take all the ingredients out and transfer them to a mixer or blender. The purpose is to convert all the ingredients into powder form. Freshly prepared garam masala is better for aromatic meal preparation, and it actually enhances the ‘hotness’ of the respective dish.
What can you eat with Paneer Makhani?
Paneer makhani is a versatile dish. You can go with Indian bread and rice to make a perfect meal. Furthermore, this dish can also be served with phulkas, basmati rice, and tandoori rotis.
Want a quick dish that can be prepared in an instant? Here’s how you can make paneer in an instant pot.
When to add cashew in shahi paneer?
Cashews are what bring out the sweet taste in shahi paneer. Therefore, they are used at the very beginning of preparation. All you need to do is grind cashew nuts and coriander seeds to make a powder. Then add this powder to the saucepan once you blanch the onion, along with some ginger garlic paste, turmeric powder, and coriander powder.
How much carb is in shahi paneer?
One cup of shahi paneer has about 17.3 grams of carbs. A lower concentration of carbs and higher amounts of protein are what makes this dish ideal for weight loss.
A 200-gram serving has about 41.3G healthy fats, 12g of protein, 17.3g of carbs and a total of 493 calories.
How to make Shahi Paneer using milk?
You can prepare shahi paneer in just 25 minutes with the help of milk and cream. Contrarily, you can also buy the ready-to-cook version from American stores that can be microwaved and eaten within 5 minutes.
For those who’d like to cook, the technique is to add cream followed by milk to get saucy and thick shahi paneer gravy. This is to be done gradually, or else your gravy will have lots of unappealing lumps.
- Take the right proportion of cream and milk. Make your onion, ginger, and garlic paste with the help of a blender. You can blend the nuts along with the onion paste. Now, it’s time to add the cream, followed by milk (one teaspoon at a time).
- Then take a saucepan and place the spices over medium heat, followed by adding some hot water.
- Do not forget to stir continuously. Allow the smooth paste to get cooked for 3 to 7 minutes. Top your simmering gravy with crushed fenugreek leaves ( kasuri methi) for that added punch.
- Indian chefs also use saffron and rose water to enhance the aroma. Cardamom would also help enrich the aromatic flavors of shahi paneer. The next and most important step is to add the core ingredient, i.e., cottage cheese. Finally, add some paneer cubes (I prefer not to fry for this one) to complete this highly appealing dish.
I hope the ‘paneer-o-philes’ have mastered the subtle art of differentiating between paneer makhani vs paneer shahi by now!
