Paneer in Cashew Sauce – Shahi Paneer

December 14, 2011 By: Megabeth Category: Main Dishes, Side Dishes Print This Post Print This Post

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You ever go to a restaurant, eat your meal, and wish you could recreate what you just ate at home? Shahi Paneer has been that elusive dish for me. Until now. This recipe nails it on the head.

This paneer in a creamy creamy cashew sauce with that oh-so-good flavor will keep you going back for more.

Shahi Paneer (Paneer in Cashew Sauce)
from Show Me the Curry

  • Paneer – 14oz block (home-made or store bought), cubed
  • Oil – 3 tbsp
  • Onions – 2 small, finely copped
  • Tomato Sauce – 1, 8oz can
  • Garlic – 3 cloves, finely chopped
  • Ginger – 1 tbsp, grated
  • Green Chili – to taste, finely chopped
  • Cumin Powder – 2 tsp
  • Coriander Powder – 2 tsp
  • Garam Masala – 2 tsp
  • Cashew Pieces – ¾ cup
  • Milk- 1 cup
  • Water – 1 1/2 cup
  • Sugar – 1 tbsp
  • Salt – to taste
  • Cilantro – 5 sprigs, finely chopped for garnishing

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, sauté 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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