| Shahi Paneer |
Servings: 6
Ingredients:
| • Onion, yellow | 1 medium | |
| • Chili, Serrano | 1 | |
| • Garlic | 3 cloves or 2 Dorot cubes |
|
| • Ginger, grated | 1 inch or 1 tsp | |
| • Tomato sauce | 1, 8 oz. can | |
| • Milk, low-fat | 1 cup | |
| • Cashew pieces, raw | 3/4 cup | |
| • Paneer | 1, 14 oz. block (400 gms) | |
| • Water | 1 cup | |
| • Cumin powder | 2 tsp | |
| • Corriander powder | 2 tsp | |
| • Garam masala | 1 tsp | |
| • Sugar | 1 Tbsp | |
| • Salt | 1 tsp or to taste | |
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Directions:
- Soak the cashews in the milk for 15 minutes to an hour.
- Chopped the onion as fine as possible or use a processer to make a paste.
- Zest about 1 inch of ginger root to get about 1 tsp of ginger paste.
- Cut the paneer into 3/4" by 1/2" cubes.
- Heat 3 tbsp oil to a medium heat (4) in a large pot. Add in the onions and sauté until translucent.
- Add in the garlic, ginger and chopped chili and sauté briefly.
- Add in the tomato sauce, cumin, coriander and garam masala. Reduce the heat (3) and cook until it makes a paste and the oil separates. About 5 min. Add some water if needed to keep from sticking.
- Blend the milk and cashews in a blender until smooth. Add to the onion/tomato paste and bring to a boil.
- Optionally, brown the cheese by frying in a non-stick pan at a low heat (3) with a little oil. Empty onto a plate lined with paper towels to absorb excess oil. Personally, I skip this step.
- Add in the paneer, sugar and salt. Stir frequently to keep from scorching and cook a little more until thoroughly mixed.
- Thin with water as needed to get the right thickness of the sauce.
Notes:
Serve with brown basmati rice or chapatti/roti/nan and another subji (vegetable curry). Pictured below is an aloo mutter curry made from potato and peas.
Shahi is the Indo-Persian term for royal (in reference to the Mughal court). This is a delightful and rich dish with a creamy tomato and cashew sauce. To give it that rich flavor, this recipe is generous with the cashews compared to other similar Shahi recipes. Low fat milk is used instead of cream or yogurt. It has less saturated fat than the cream and is not as tart as the yogurt. The extra cashews give it a creamy texture.
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