Another from
Manjula.
Shahi Paneer is a very festive main dish that is creamy and rich in flavor. It is usually a special occasion dish. Shahi paneer can be served with any Indian bread, such as naan or with rice.
Recipe will serve 4.*
Ingredients:
- 1/2 lb paneer (approx. 1-1/2 cups cubed)**
- 12 cashew nuts
- 2 tomatoes chopped
- 1 green chili chopped
- 1/4 inch of ginger
- 3 tablespoons oil
- 1 teaspoon cumin seeds (jeera)
- 1/8 teaspoon asafetida (hing) [I couldn't find this and left it out]
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 tablespoon coriander powder (dhania)
- 1/4 teaspoon turmeric (haldi
- 1/4 teaspoon red chili powder, adjust to taste
- 1/2 cup yogurt
- 1 teaspoon sugar
- 1 teaspoon salt, adjust to taste
- 1/4 teaspoon garam masala
- 2 tablespoons chopped cilantro (hara Dhania)
Method
- Slice paneer into 3/4 inch cubes. Keep aside.
- Grind cashews into powder-like consistency. Keep aside.
- Puree tomatoes, green chili and ginger. Keep aside.
- Add oil in a pan, over medium heat. Shallow fry paneer cubes till they turn slightly brown. Remove from pan and place over paper towels to absorb excess oil.
- Increase heat to medium-high and test the oil by adding one cumin seed. If it cracks immediately, the oil is ready.
- Add cumin seeds to the oil and as they crack, add asafetida and bay leaves. Stir for a few seconds.
- Add tomato puree, coriander powder, turmeric, red chili powder, and paprika. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.
- Add sugar, cashew powder and yogurt. Cook for another minute then add 1 cup of water*** and salt and bring to boil.
- Add paneer and cover the pan. Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency.
- Remove from heat, add garam masala and chopped cilantro. Mix gently, cover the pan and let it sit for a couple of minutes.
- Shahi paneer tastes best if it is served hot.
*It fed me, Sam, and Anna, not quite 4 adults.
** We used chicken instead of paneer.
***I'd suggest substituting chicken or veggie broth for the water. We liked the final dish, but it tasted watered down.