Shahi Paneer
Tuesday, January 13, 2009
Ingredients:
14oz block - paneer (home-made or store bought), cubed
5 sprigs - cilantro, finely chopped for garnishing
2 - onions, small, finely copped
1, 8oz can - tomato sauce
3 cloves - garlic, finely chopped
1 tbsp - ginger, grated
green chili to taste, finely chopped
2 tsp - cumin powder
2 tsp - coriander powder
2 tsp - garam masala
¾ cup - cashew pieces
1 cup - milk
1 1/2 cup - water
1 tbsp - sugar
salt to taste
3 tbsp - oil
Method:
- Soak cashews in milk for about 15 min or until ready to use.
- Heat 2 tbsp Oil in a medium size non-stick wok on medium to high heat.
- Add Onions and fry until they start to dry out.
- Add Ginger, Garlic and Green Chili and cook for 2 to 3 minutes.
- Add Tomato Sauce, stir well and cook until oil separates..
- While Onions/Tomato Sauce is cooking, blend soaked Cashews and Milk in a blender until smooth.
- Once Onion/Tomato mixture is ready, add Cumin Powder, Coriander Powder and GaramMasala - mix well.
- Add Cashew and Milk mixture and mix well. There should be no lumps in the gravy.
- Add Water, Salt and Sugar and bring to boil.
- While waiting for the gravy to boil, saute cubed Paneer in 1 tbsp oil, on medium to high heat in a non-stick pan.
- Once Paneer is light gold/brown in color, take it out on a paper towel to drain excess oil.
- Once gravy comes to a boil, add in Paneer and mix.
- Garnish with fresh cilantro or with additional broken cashews.
Serves:6
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