Growing up at my home, any dish that used rich ingredients such as nuts, Mava (milk solids) or cream was usually saved for special occasions. Shahi Paneer is one such rich dish prepared for special occasions and is best enjoyed with Naan. The sauce in Shahi Paneer, (called Moghlai sauce) is often confused with the sauce in Butter Chicken, (called Makhani sauce). Although, Moghlai sauce has a resemblance to Makhani sauce, there are a few key differences between the two. You will find some recipes call for nuts in Makhani sauce but that is not the traditional recipe. Makhani sauce has a thinner consistency than Moghlai sauce and it does not have any onions or nuts. On the other hand Shahi Paneer calls for onions and cashews, the addition of water is kept to a minimum to keep the sauce thick. The recipe below may seem daunting because of the long list of ingredients and multiple steps involved. However, you have the option to replace the whole spices with pre-prepared Garam Masala, which makes it easier to strain the sauce.