How I make Shahi Paneer, Paneer Makkhani, Paneer Butter Masala?

What is the difference between Shahi Paneer, Paneer Makkhani and Paneer Butter Masala?

If you check out the recipe for preparing Shahi Paneer, Paneer Makkhani and Paneer Butter Masala, you would find that all of the three are cooked almost in a similar way using similar ingredients. All of three also look same after preparation.

Paneer Makkhani and Paneer Butter Masala are one and the same. Makkhani in Hindu is nothing but Butter in English. We all know.

The major difference between Paneer Makkhani and Shahi Paneer is that we use 'Kasuri Methi' for cooking Paneer Makkhani unlike for Shahi Paneer. Also, use of Cashewnuts is ideally a way to cook Shahi Paneer. But people tend to use it while cooking Paneer Makkhani as well. Dry fruits play important role in royal dishes - Shahi.

Less significance difference between these two is that, due to the use of 'Kasuri Methi' renders, Paneer Makkhani a slightly deep color compared to Shahi Paneer. And of course it adds a slightly bitter flavor.

Shahi Paneer

1. Cut Onion length wise.
2. Fry them along with three four cloves, eight nine cashewnuts, small stick of Dalchini, two Cardamon using little oil.
3. When onion turns light brown and starts spreading a nice aroma full of cashews not spices, turn off the stove and let the mixture cool down.
4. Grind it to paste.
5. On the other side, cut the Paneer loaf into small cubes.
6. Deep fry them till light brown and keep them in hot water for half an hour. This makes them soft.
7. Now take cooking pan, heat butter. Three table spoon.
8. Add the paste we prepared.
9. Add ginger-garlic paste.
10. Add turmeric, Kashmiri Red Chilly powder, salt to taste, tomato puree.
11. Stir and heat till the oil starts separating from the Masala.
12. Add the Paneer cubes. Stir and let it heat for next five minutes.
13. Now add water as per required consistency and cook it till the gravy doesn't start separating oil.
14. This is the time to off the stove. Put some fresh cream and it is ready to serve after five minutes.

Paneer Makkhani

We cook Paneer Makhanni/Paneer Butter Masala, exactly the same way as we did for Shahi Paneer with a slight difference.

For Paneer Makkhani We will add a pinch of Kasuri Methi when we add tomato puree.

NOTE:
In both the recipes use of cummin-Coriander powder, Garam Masala powder, sugar is absolutely as per your taste buds.