How often do people come into a Multi-Cuisine Restaurant craving a dish of their favorite paneer meal, only to be perplexed by the large list of paneer variations? Isn’t it true that this happens quite frequently?
We explain the differences between the most popular Paneer recipes and how they differ from one another. The distinctions between these two Indian recipes will be discussed in this article, Kadai vs Shahi Paneer.
First things first, before we start with the differences, let us understand what these dishes actually are! Both these dishes are made from paneer, an Indian cottage cheese you buy in the store or make at home. Homemade paneer can be made by making paneer in an instant pot.
So, What is Shahi Paneer?
Shahi Paneer is a delectable meal made with pillowy soft paneer resting in creamy yogurt and nut sauce. This delicacy, which is created with Indian cottage cheese boiled in an onion-nut mixture and flavored with yogurt and light spices, is reminiscent of kings and royal kitchens. In less than 35 minutes, you can make this delectable restaurant-style Mughlai Shahi paneer. It goes well with butter naan, plain Basmati rice, Jeera rice, roti, or plain paratha.
What is Kadai Paneer?
Soft paneer cubes, precisely cooked bell pepper, and a beautifully aromatic, spicy tomato-based sauce make up Kadai Paneer, a famous Indian paneer gravy meal. Make a meal out of it by serving it with homemade naan or lachha paratha.
Kadai vs Shahi Paneer: Ingredients
Mughlai paneer, also known as Shahi paneer, is a thick paneer gravy influenced by Mughlai cuisine. In comparison to shahi paneer, kadhai paneer is a lighter dish with a completely distinct spice content. With its rustic spice profile, it’s more of a dhaba-style cuisine.
Both of these recipes are distinct, even though they are similar in color and texture. They have different ingredients too, which you can check out below:
Kadai Paneer Ingredients | Shahi Paneer Ingredients |
Tomato | Cardamom |
Tomato puree | Cinnamon |
Coriander powder | Cloves |
Dried fenugreek | Onion |
Kashmiri red chilli powder | Ginger |
Kadai masala | Garlic |
Paneer | Tomato |
Salt | Shahi Jeera |
Onion | Water |
Bell pepper or capsicum | Paneer |
– | Fresh Cream |
– | Saffron |
– | Garam Masala |
The ingredients for kadai paneer include kadai masala, bell peppers, tomatoes, kasuri methi, and paneer. Except for paneer, none of these ingredients are used in shahi paneer.
Kadai vs Shahi Paneer: Taste & Texture
Shahi paneer, which originates in Mughlai cuisine, is a popular dish in northern India. The richness, creamy texture, and exquisite flavor of Shahi Paneer Recipe are well-known. Most people enjoy this north Indian meal since it is a rich dish loaded with seasonings, paneer, and cream, making it thick, creamy, sweet, and spicy to taste. The saffron flavor and gravy’s creamy texture are a joy to the taste buds.
The spicy flavor and powerful flavor of this curry are well-known. This semi-dry meal with bits of paneer, capsicum, and onions is made with a specific spice blend called kadai masala. This dish has a lot of texture and flavor, and the paneer isn’t lost in the thick, creamy sauce. Kadai Paneer is a semi-dry dish, unlike Paneer Makhani or Paneer Butter Masala, which have fresh cream and a highly creamy sauce base. Check out our other articles to know the difference between shahi paneer vs paneer butter masala, or paneer makhani vs paneer shahi. Cooking Kadai Paneer or Karahi Paneer takes much less time than cooking Malai Kofta or Paneer Kofta.
The Kadai paneer is spicy rather than creamy or sweet.
Kadai vs Shahi Paneer: Calorie Content
Kadai Paneer has 248 calories per serving. Carbohydrates provide for 31 calories, proteins for 30 calories, and the remaining calories (187 calories) come from fat. A single dish of Kadai Paneer provides around 12% of the total daily calorie needs of a 2,000-calorie adult diet.
Shahi Paneer’s calorie content differs from recipe to recipe. Shahi Paneer Mutter has 103 calories per serving. Carbohydrates account for 62 calories, proteins for 23 calories, and fat accounts for the remaining calories (18 calories).
Kadai vs Shahi Paneer: Method Of Preparation
To make the kadai gravy, follow the steps below:
- Dry roast the red chilies and coriander seeds for 30 seconds on a hot tava (griddle).
- Remove from the oven and set aside to cool. To make a fine powder, combine all ingredients in a mixer. Set aside for now.
- In a kadhai, heat the oil, then add the garlic and cook for a few seconds over medium heat. Add the prepared powder and cook for a few seconds over medium heat. Sauté for another 30 seconds on medium heat with the green chilies.
- Add the tomatoes, stir well, and simmer for 10 to 12 minutes, or until the oil separates, on a medium temperature, stirring occasionally.
- Mix in the tomato puree, dried fenugreek leaves, garam masala, salt, and about 2 tablespoons water, then simmer for 1 to 2 minutes over a medium temperature. Use as needed.
- Deep-fry the paneer slices till light brown.
- In a pan, heat the oil, then add the onions and cook, stirring occasionally, until transparent, about 3 to 4 minutes.
- Sauté for another minute on a medium burner with the kadhai gravy.
- Add the capsicum and 1 cup water, stir well, and simmer for 2 to 3 minutes over a medium temperature, stirring once in between.
- Cook for another 2 to 3 minutes on a moderate heat with the paneer and salt.
- Serve the kadai paneer hot, garnished with coriander, after adding the cream.
Shahi Paneer
- In a medium-sized saucepan, melt the ghee. Add the prepared onion paste once the pan is heated. Cook, stirring periodically, until it thickens. It could take up to 5-6 minutes. Toss in the tomato puree and season with salt. Mix and simmer until all the moisture has evaporated and the mixture has thickened into a paste. So whisk in between and make sure it doesn’t stick to the pan’s sides or bottom. You can partially cover the pan if it is spluttering excessively. Add spices. Cook for a minute after thoroughly mixing. In a separate bowl, combine the cashew paste, water, and sugar. Cook for 5-6 minutes on low heat. Stir every now and then.
- Now add the garam masala. Mix thoroughly. Toss in the paneer cubes. Simmer for 1-2 minutes after mixing. Mix in the saffron-cream mixture now. Allow to come to a simmer after mixing. Finally, sprinkle in the cardamom powder and turn off the heat.
- The shahi paneer is now ready to serve.
Kadai vs Shahi Paneer: Preservation Techniques
Keep the leftover Shahi Paneer in the fridge. It lasts a few days in the fridge. Before serving again, reheat the dish.
Extra Kadai paneer can be kept in the refrigerator for up to two days in an airtight container. This can easily be reheated in the microwave. You can also freeze paneer in a freezer-safe glass jar.
Make careful to use glass containers that can be microwaved. Take out the Kadai paneer from the freezer, thaw on the kitchen counter, and reheat when ready to serve.
Is Kadai Paneer Healthy?
Yes. Kadai paneer is nutritious because it contains paneer, which is high in proteins and calcium, an onion, which boosts immunity, ginger, which relieves colds, coughs, and sore throats, and garlic, which lowers cholesterol and regulates blood pressure. Capsicum, tomatoes, and a variety of other Indian spices are also included. All of these have their respective health benefits, making kadai paneer a healthier dish altogether.
Is Shahi Paneer Healthy?
Shahi Paneer is healthy as it contains fresh cream.
Fresh cream is high in nutrients that are necessary for the growth of red blood cells in the body. Fresh cream also contains phosphorus, which is necessary for a child’s brain growth.
Paneer is high in selenium and potassium, two minerals that keep the body healthy and protect it from diseases like cancer.
Read on to find out everything about paneer.