Shahi Paneer is a popular Indian dish that comes from the Mughlai cuisine of North India. The word “shahi” means “royal” in Hindi, and the dish dates back to the Mughal Empire, which ruled India from the 16th to the 19th century.
This dish is a vegetarian gem from Mughlai cuisine and usually contains onions and garlic. I avoid eating onions and garlic on festival and religious days and therefore, I have created an allium-free version. It is so delicious and flavorful that I make it all the time, whether it is a festival or not!
Check the recipe card for full recipe, tips and notes.
1. Flavor: This curry is rich, creamy, and has mildly sweet notes that harmoniously blend together. The ginger adds pungency to balance the lack of garlic and onions. The nuts, seeds, and cream give the gravy a luxurious creaminess and the whole spices bring warmth and depth to the flavor profile.
2. Texture: A good shahi paneer recipe has a silky smooth and rich gravy. The paneer cubes stay soft and the luxurious creamy sauce coats them, creating a beautiful contrast and a pleasant play of textures in every bite.
3. Ease: This recipe was created for royalty, so it traditionally involves quite a few steps to bring out the flavor and the richness.in this version of the recipe, I have used many time-saving techniques that give the dish the same lusciousness that it is famous for.
Learn to make this incredibly delicious curry in your kitchen in under 1 hour.