Shahi, Makhani, Kadai: Paneer Dishes Explained, in Ballabgarh
Shahi paneer, paneer makhani, kadai paneer, matar paneer: what makes each paneer gravy different, which is sweeter or spicier, and what to order at our Rasoi.
By Laxman Bikaner · · 3 min read
Open any North Indian menu and there's a whole column of paneer: shahi, makhani, butter masala, kadai, matar, lababdar, tikka masala. Same paneer, same price range, and most people end up ordering the one they ordered last time.
So here's a plain guide to what's actually different, written from our Rasoi on 100 Ft Road, Ballabgarh. Pick by the gravy, not the name.
Shahi paneer: the rich, slightly sweet one
Shahi means royal, and this one comes from the Mughlai kitchen. The gravy is tomato, onion, ground cashews, ghee and cream, cooked smooth and rich. Compared with other paneer gravies it's usually a little sweeter, and very mild on spice.
Good for: kids, anyone who "doesn't do spicy", and the person at the table who always orders something creamy.
Paneer makhani: the buttery one
Makhani comes from makhan, butter. This gravy is butter, tomato and cashew, finished with kasuri methi and garam masala. It's tangier and more tomato-forward than shahi paneer, with that unmistakable buttery finish.
The dish goes back to the 1950s and Moti Mahal in Delhi, where fresh butter was stirred into a tomato curry. Paneer makhani is often called paneer butter masala too, but on our menu you'll see both listed separately, so ask the Rasoi which one suits you.
Kadai paneer: the one with a bite
Kadai paneer is cooked in a kadai with capsicum and freshly ground spices, so it's chunkier, more rustic and a bit spicier than the creamy gravies. Ours is paneer in a tomato, onion, capsicum and cashew gravy.
Good for: people who like their paneer with some texture, and a proper tandoori roti to scoop it up.
Matar paneer: the home-style one
Paneer and green peas in a lighter tomato-onion gravy. This is the paneer dish closest to what gets cooked at home, which is exactly why some people order it when they're out: it's comforting and never too heavy.
And the rest of the column
Paneer Tikka Masala brings tikka-style paneer into a masala gravy, smokier and more robust. Paneer Lababdar and Paneer Bhujiya are also on our menu; ask the Rasoi team about them.
Paneer at our Rasoi
- Shahi Paneerhalf₹190full₹280
- Paneer Makhnihalf₹190full₹280
- Paneer Butter Masalahalf₹190full₹260
- Kadai Paneerhalf₹190full₹280
- Matar Paneerhalf₹190full₹280
- Paneer Tikka Masalahalf₹190full₹280
- Paneer Lababdarhalf₹190full₹280
- Paneer Bhujiya₹280/ plate
Quick guide: which paneer for you
| If you want… | Order |
|---|---|
| Creamy, mild, a little sweet | Shahi Paneer |
| Buttery and tangy | Paneer Makhni or Paneer Butter Masala |
| Chunky, spicy, with capsicum | Kadai Paneer |
| Light and homely | Matar Paneer |
| Smoky and robust | Paneer Tikka Masala |
| No onion, no garlic | The Vaishno versions of shahi, makhani or matar paneer |
That last row matters on puja days and through Navratri. We make Vaishno versions of three paneer dishes, cooked without onion and garlic. Here's what Vaishno bhojan means.
Two tips from the table
- Order two different gravies, not two of the same. One creamy (shahi) and one spicy (kadai) makes the meal far more interesting for the whole table.
- Match the bread to the gravy. Creamy gravies love a soft butter naan; chunky kadai paneer is better with a crisp tandoori roti. More in our roti and naan guide.
पनीर एक, अंदाज़ अनेकPaneer is fresh chhena that's been pressed firm; if you're curious how it differs from the chhena in a rasgulla, read khoya vs chhena. The full menu, with half and full plates, is on the Rasoi menu.
