History Of Shahi paneer

The origins of Shahi Paneer can be traced back to the Mughal emperors’ royal kitchens in historical India. The Indian subcontinent got a rich cooking heritage from the Mughals, who were also believers of art, culture, and wonderful eating. Shahi Paneer, which means “royal paneer,” was made by mixing rich ingredients with complex flavours to please the sophisticated palates of Mughal emperors. An adaptable dairy product, paneer, was the star of this meal. Its mild flavour and creamy texture made it the ideal canvas for the complementing thick and aromatic gravy. A combination of spices, nuts, and dairy products were used to make Shahi Paneer, which produced a luxurious and decadent dish. Shahi Paneer was first only served at royal banquets and special events, but it ultimately became well-known outside of the Mughal court. With the expansion of Mughal influence throughout India came the admiration for this royal meal. Shahi Paneer is still a basic of Indian cooking today, valued for its rich flavour and historical significance that symbolises the luxury and beauty of the Mughal Empire.

 Shahi Paneer

Introduction

A popular dish in Indian cooking, Shahi Paneer is a creamy and opulent preparation of paneer, or Indian cottage cheese, cooked in a thick gravy made with a mixture of cream, almonds, and aromatic spices. Its word “Shahi” means “royal,” suggesting that it is a luxurious and regal food. This dish, which allows a touch of luxury to any meal, is frequently offered on special occasions. Let’s examine the ingredients, methods, and cultural importance of Shahi Paneer as we go deeper into the complex recipe.

Check out other Recipe in my blog Mutton Curry

 

 Ingredients

 200g paneer (Indian cottage cheese), cubed

2 onions, finely chopped

2 tomatoes, pureed

1/4 cup cashew nuts, soaked in warm water for 30 minutes

1-inch ginger, grated

3-4 garlic cloves, minced

2-3 red chili

2 green chilies, finely chopped

1/2 teaspoon cumin seeds

5 green Cardamoms

2 black Cardamoms

1 cinnamon stick

2 bay leaves

1/2 black peppercorns

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 teaspoon garam masala powder

1/2 cup cream

2 tablespoons ghee or oil

Salt to taste

Fresh coriander leaves for garnish

Instructions:

Preparation:

chop the onions, grate the ginger, mince the garlic, and mix the tomatoes. To soften cashew nuts, soak them in warm water.

Fry paneer

In a pan, heat the oil add paneer till its fry. When you see that the texture has turned brown, take it off. 

Cooking Aromatics:

Add cumin seeds, red chili, green Cardamoms, black Cardamoms, cinnamon stick, bay leaves, black peppercorns to heated oil in a skillet.

Add chopped onions and cook till golden brown, until they begin to splatter. Next, add the chopped green chilies, minced garlic, and grated ginger, and cook until aromatic.

Making Cashew Paste:

Using a blender or food processor, crush the soaked cashew nuts into a smooth paste. The gravy will get creamier thick to this paste. Cook the cashew paste in the pan for a few minutes, or until it becomes somewhat thick.

Making the Gravy:

Once the oil separates from the masala, which indicates that the tomatoes are cooked, add the tomato puree and continue cooking.

Spice Infusion:

Mix the gravy with red chilli powder, turmeric powder, and salt, varying the amounts to suit your taste. To uniformly distribute the spices throughout the dish, give it a good mix.

Add the paneer

Gently add the paneer cubes to the gravy, mixing to ensure that they are uniformly coated. For a few minutes, let the paneer gently simmer in the gravy so that it may absorb the flavours.

 

Final Touches:

To make a rich and creamy texture, pour in the cream or card and mix thoroughly. Simmer the meal for a few more minutes, or until the gravy reaches the proper thickness.

Serving & Garnishing:

Add some fresh coriander leaves to Shahi Paneer to give it a pop of colour and taste. Serve it hot over rice, roti, or naan for a delicious meal.

Conclusion

Finally, Shahi Paneer, which comes from the lavish Mughal kitchens, is the pinnacle of Indian cooking. Its regal flavours, delicate spices, and creamy texture continue to entice palates around the globe. Shahi Paneer, a dish fit for a king or queen, defines the rich history and ageless charm of Indian cooking.

Expert Tips

The richness of Mughlai cuisine is embodied in the dish Shahi Paneer, a creamy and luscious North Indian dish. “Shahi” means royal, and this is a cuisine worthy of a king. Here are some professional cooking tips to help you make a tasty, restaurant-caliber Shahi Paneer at home.

Selecting Paneer

Quality Matters: Use premium, fresh paneer at all times. The best paneer is homemade, but if you must use store-bought, choose for a brand that is renowned for its freshness.
Making Paneer Softer: If purchasing paneer from the store, soften it by soaking it in warm water for ten to fifteen minutes. This process improves the paneer’s ability to absorb flavours.

Preparing the Base

Ingredients: The usual ingredients of Shahi Paneer are cream, cashews, onions, and tomatoes. For extra richness, some recipes additionally call for almonds or poppy seeds.
Onion Paste: Onions can be softened by boiling or sautéing them, then pureeing them into a paste. This aids in giving the gravy a smooth texture.

Chopped tomato: Make the cook with ripe, fresh tomatoes. Simmer them till tender, then puree them. For simplicity, you can alternatively use tomato purée from a can.

Creating the Cashew-Almond Paste

Soaking: Almonds and cashews should be soaked for at least half an hour in warm water. They become softer as a result, which facilitates blending into a paste.

Blending: To make a creamy paste, blend the soaked nuts with a small amount of water or milk. The rich, creamy texture of Shahi Paneer is largely due to this paste.

Spices and Seasonings

Whole Spices: Make use of entire spices such as green cardamom, cloves, cinnamon, and bay leaves. To bring forth their flavours, sauté them in oil or ghee.

Ground Spices: Turmeric, red chilli powder, cumin powder, and garam masala are examples of common ground spices. Gradually add these, tasting as you go to get the ideal balance.

Kasuri Methi: Dried kasuri methi, or fenugreek leaves, have a distinct flavour. Before adding, crush them between your palms to unleash their perfume.

Seasonings & Spices
Complete Spices: Make use of entire spices such as green cardamom, cloves, cinnamon, and bay leaves. To bring forth their flavours, cook them in oil or ghee.

Simmering: Turmeric, red chilli powder, cumin powder, and garam masala are examples of common ground spices. Gradually add these, tasting as you go to get the ideal balance.

Adding Cream: Dried kasuri methi, or fenugreek leaves, have a distinct flavour. Before adding, crush them between your palms to unleash their perfume.

Incorporating Paneer

Frying Paneer: Fry the paneer cubes gently in ghee or oil until golden brown, for a deeper flavour. Take care not to overcook the paneer, as it can get rough.

Simmering Paneer To help the paneer cubes soak up the flavours, add them to the sauce and cook for a short while. To keep them soft, don’t cook them for too long.

Finishing Touches

Garnish: For a truly royal presentation, garnish Shahi Paneer with a sprinkling of crushed kasuri methi, a drizzle of fresh cream, and slivers of blanched almond or pistachio.

Serving: Serve hot alongside rice, roti, or naan. These accompaniments go well with Shahi Paneer’s rich flavours and creamy texture.

Additional Tips

Balancing Flavors: All during the cooking process, taste the gravy. With a tinge of tang from the tomatoes and a hint of spice from the chilli powder, the sweetness of the nuts and cream are balanced.

Consistency: Water or milk can be added as needed to change the gravy’s consistency. A thick, creamy gravy that isn’t overly thick is ideal.

Fresh Ingredients: When feasible, use foods that are fresh. A dish’s flavour can be greatly improved by adding fresh herbs, garlic, and ginger.

This recipe, which captures the spirit of Mughlai regal food, may be made at home by you with the help of some expert advice. Appreciate this well-liked North Indian treat’s opulent, creamy texture and complex flavours.

Benefits of Shahi Paneer

A popular dish in Indian cooking, Shahi Paneer is prized for its flavorful spices and thick, creamy texture. In addition to being incredibly tasty, Shahi Paneer has a number of nutritional and health advantages, particularly when eaten in moderation as part of a balanced diet. Here is a thorough analysis of Shahi Paneer’s advantages:

Nutritional Benefits:

High Protein Content: The main protein source in Shahi Paneer is paneer, which has a high protein content. Protein is essential to the body’s processes of growth and repair, especially for muscles. The essential amino acids that the body is unable to create on its own are provided by paneer, which is an excellent source of high-quality protein for vegetarians.

Rich in Calcium: Calcium, which is necessary for keeping strong bones and teeth, is also abundant in paneer. Consuming enough calcium can aid in the prevention of osteoporosis and other conditions affecting the bones. Frequent ingestion of foods high in calcium, such as paneer, promotes bone strength and density.

Vitamins and Minerals: Shahi Paneer has a number of different minerals and vitamins. B vitamins including riboflavin and B12, which are necessary for the neurological system and energy production, are found in paneer. Shahi Paneer’s dairy content also provides fat-soluble vitamins, such as A, D, E, and K, which are necessary for a number of body processes, such as immunological response, skin health, and vision.

Healthy Fats: Although Shahi Paneer contains a lot of fat, when eaten in moderation, these fats are mostly healthy. The body needs fats to produce energy, promote cell division, shield vital organs, and maintain body temperature. They help in some vitamins’ absorption.

Health Benefits:

Supports Bone Health: Shahi Paneer is good for preserving bone health because of its high calcium content. Frequent calcium intake can lower bone loss and fracture risk. The dish’s vitamin D content increases calcium absorption, which contributes to its bone-strengthening properties.

Aids in Weight Management: Shahi Paneer, with its rich and creamy texture, has the potential to help with weight management. Foods high in protein, such as paneer, encourage feeling full, which lowers total caloric intake. Incorporating paneer into a well-balanced diet can aid in weight management as it can suppress appetite and lessen the propensity to overindulge.

 

Good for Heart Health: Shahi Paneer can be included in a diet that promotes heart health when it is cooked with moderation in the use of cream and butter. Conjugated linoleic acid (CLA), found in paneer, has been demonstrated to help lower body fat and enhance heart health. In addition, the anti-inflammatory qualities of the dish’s spices, like cardamom and turmeric, are beneficial to cardiovascular health.

Boosts Immune System: Zinc, selenium, and vitamin B12 are just a few of the vitamins and minerals that can be found in Shahi Paneer. These nutrients are essential for keeping the immune system strong. The body’s defences against infections are strengthened by these nutrients, which aid in the development of immune cells and antibodies.

Culinary Benefits:

Versatile Dish: Shahi Paneer is a flexible dish that goes well with pulao and biryani as well as a range of Indian breads including naan, roti, and paratha. It’s a popular choice for meals and special events because of its rich gravy, which goes well with these everyday foods.

Rich Flavor Profile: The dish is renowned for both the depth of flavour derived from its aromatic spices and its opulent, creamy texture. Its distinct flavour is enhanced by ingredients like cashews, saffron, and cardamom, which makes it a favourite in Indian cooking.

Customizable: Shahi Paneer can be made to accommodate a variety of dietary requirements. Reduce the amount of cream and butter used, or use healthy substitutes, for a lighter version. It can be made more healthful and nutritious by adding vegetables like spinach or peas.

Considerations:

Though Shahi Paneer has several health benefits, its high fat and calorie content means that it should be consumed in moderation. It can be healthier to choose a preparation that is lighter and uses less butter and cream. It can also be used with whole grains and an abundance of veggies to create a balanced meal that will deliver you the advantages without adding extra calories.

In conclusion, Shahi Paneer has significant nutritional and health advantages in addition to being a culinary delight. Its high protein and calcium content promote the health of muscles and bones, while its vitamins and good fats enhance general wellbeing. You can successfully include Shahi Paneer into a balanced diet by consuming it in moderation and choosing healthier preparations.

Nutrition Value 

The following nutritional values for a 100-gm Shahi Paneer :

Approximately 300–350 kcal of calories
About 10–15 grammes of protein
Approximately 10-15 grammes of carbs
Fat: 20 to 25 grammes
Remember that these figures can change based on the particular recipe and portion size. The primary component of Shahi Paneer, paneer, is a good source of calcium and protein, both of which are necessary for maintaining healthy bones and muscular structure. But moderation crucial, especially for individuals limiting their fat consumption or trying to control their weight, as it is also heavy in calories and saturated fat.

Cashew nuts, which include protein, healthy fats, and some vital vitamins and minerals like copper, magnesium, and phosphorus, are frequently added to Shahi Paneer gravies. But they’re also high in calories, so watch your portion sizes.

In general, Shahi Paneer must be eaten in moderation, especially for those with specific dietary issues like weight management or cardiovascular health, even though it can be enjoyed as part of a balanced diet. You may improve the nutritional profile of the meal and help balance it by serving it with sides that are high in fibre, such as whole grains or vegetables.