I love the eclecticness of this wonderful Shahi Paneer. I had such an abundance of paneer
in my fridge so another delicious meal of paneer had to be created.
The word shahi refers to royal. This may be due to the richness of the sauce with the cream and in
some versions saffron is used. In any case, the cashews are a nice addition to this already decadent
sauce. I prefer to leave the cashew nuts to be a bit chunkier rather than smoother.
In a previous blog, my usual go to recipe is for matar paneer. This incredible Indian cottage cheese can
be used in so many ways to entice our appetite. For some of us tofu is a nice alternative and can be
just as versatile in our recipes.
3 T oil
2 small finely chopped onions
1 can 8 oz tomatoes
3 chopped garlic cloves
1 T grated ginger
pinch Indian chili powder
2 t cumin
2 t gr coriander
2 t garam masala
3/4 c cashews
1 c cream or milk
1 1/2 c water
1. In a bowl, soak cashews in the cream for 15 min.
2. Heat the oil in a medium pan over med high heat.
3. Add the onions, fry until dry.
4. Add the ginger, garlic and indian chili powder, cook for 2 min.
5. Add the tomato sauce, stir well until the oil starts to separate.
6. Puree the cashews and cream to smooth or less smooth.
7. Next add the cumin, coriander and garam, mixing well.
8. Add the nut mixture, combining well.
9. Add the water and salt, bring to a boil.
10. In a pan, heat a bit of oil and brown the paneer cubes.
11. When the gravy thickens, add the paneer and combine well. Heat through.
12. Garnish with cilantro.
Adapted from showmethecurry.com