Shahi Paneer
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Paneer – 14oz block (home-made or store bought), cubedOil – 3 tbspOnions – 2 small, finely coppedTomato Sauce – 1, 8oz canGarlic – 3 cloves, finely choppedGinger – 1 tbsp, gratedGreen Chili – to taste, finely choppedCumin Powder – 2 tspCoriander Powder – 2 tspGaram Masala – 2 tspCashew Pieces – ¾ cupLight Coconut Milk - 1.5 cupsWater – 1 cupSugar – 1 tbspSalt – to tasteCilantro – 5 sprigs, finely chopped for garnishing
Method:
1. Soak cashews in coconut milk for about 15 min or until ready to use over low heat.
2. Heat 2 tbsp Oil in a medium size non-stick wok on medium to high heat.
3. Add Onions and fry until they start to dry out.
4. Add Ginger, Garlic and Green Chili and cook for 2 to 3 minutes.
5. Add Tomato Sauce, stir well and cook until oil separates..
6. While Onions/Tomato Sauce is cooking, blend soaked Cashews and Milk in a blender until smooth.
7. Once Onion/Tomato mixture is ready, add Cumin Powder, Coriander Powder and GaramMasala – mix well.
8. Add Cashew and Milk mixture and mix well. There should be no lumps in the gravy.
9. Add Water, Salt and Sugar and bring to boil.
10. While waiting for the gravy to boil, sauté cubed Paneer in 1 tbsp oil, on medium to high heat in a non-stick pan.
11. Once Paneer is light gold/brown in color, take it out on a paper towel to drain excess oil.
12. Once gravy comes to a boil, add in Paneer and mix.
13. Garnish with fresh cilantro or with additional broken cashews.
14. Serves 6 (serving size is slightly less than 1 cup)
Tips:
1. Paneer is very delicate. Take care to handle it gently or it will break up very easily.
2. If you like thicker or thinner gravy, adjust the amount of water.
1. Soak cashews in coconut milk for about 15 min or until ready to use over low heat.
2. Heat 2 tbsp Oil in a medium size non-stick wok on medium to high heat.
3. Add Onions and fry until they start to dry out.
4. Add Ginger, Garlic and Green Chili and cook for 2 to 3 minutes.
5. Add Tomato Sauce, stir well and cook until oil separates..
6. While Onions/Tomato Sauce is cooking, blend soaked Cashews and Milk in a blender until smooth.
7. Once Onion/Tomato mixture is ready, add Cumin Powder, Coriander Powder and GaramMasala – mix well.
8. Add Cashew and Milk mixture and mix well. There should be no lumps in the gravy.
9. Add Water, Salt and Sugar and bring to boil.
10. While waiting for the gravy to boil, sauté cubed Paneer in 1 tbsp oil, on medium to high heat in a non-stick pan.
11. Once Paneer is light gold/brown in color, take it out on a paper towel to drain excess oil.
12. Once gravy comes to a boil, add in Paneer and mix.
13. Garnish with fresh cilantro or with additional broken cashews.
14. Serves 6 (serving size is slightly less than 1 cup)
Tips:
1. Paneer is very delicate. Take care to handle it gently or it will break up very easily.
2. If you like thicker or thinner gravy, adjust the amount of water.
Nutritional Info Amount Per Serving
- Calories: 471.1
- Total Fat: 36.1 g
- Cholesterol: 70.0 mg
- Sodium: 651.6 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 2.0 g
- Protein: 19.3 g
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