Shahi paneer

This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these messages) This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Shahi paneer" – news · newspapers · books · scholar · JSTOR (October 2016) (Learn how and when to remove this message) Some of this article's listed sources may not be reliable. Please help improve this article by looking for better, more reliable sources. Unreliable citations may be challenged and removed. (September 2023) (Learn how and when to remove this message) (Learn how and when to remove this message)

Shahi paneer

Shahi paneer (left) and Butter Naan (right)
Alternative names	Paneer Rajwadi, Chhena Rajwadi
Type	Gravy
Place of origin	Indian subcontinent
Main ingredients	Paneer, cream, tomatoes, spices

Shahi paneer or Paneer Rajwadi^[1] or Chhena Rajwadi or Raajsi Chhena is a preparation of chhena or paneer, native to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes and Indian spices.

This dish is prepared by emulsifying tomatoes, onions, ground cashews, clarified butter and cream into a curry, with the addition of chhena/paneer cubes and a variety of spices.

It is mainly eaten with traditional Indian flat-breads like tawa roti or tandoori roti, rice and bread. Chhena and Paneer are terms for Indian cottage cheese, and Rajwadi and shahi are terms for royal.

Similar dishes include paneer butter masala and Kadai paneer. The subtle difference between paneer butter masala and shahi paneer is that more of whole spices are used in paneer butter masala, whereas shahi paneer has a sweeter taste when compared to paneer butter masala.^[2]