Paneer in Cashew Sauce – Shahi Paneer

December 14, 2011 By: Megabeth Category: Main Dishes, Side Dishes

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.

Matar Paneer Redux

August 11, 2011 By: Megabeth Category: Main Dishes


I wanted something easy, something comforting and something spicy for dinner. And, I found that in this recipe of peas and cheese in a spicy sauce. If you double this recipe, you won’t be sorry. In fact, the leftovers are twice as good as the original.

I borrowed the basics of this recipe from a wonderfully beautiful food blog IndianSimmer. I toned down the onion in this dish as the original recipe called for 1 cup onion paste.  You can saute some onions in the first steps but I opted to use onion powder instead. (I was looking for a no fuss dinner and wasn’t in the mood to cut onions.)

Dear reader, let me confess, I actually made this recipe a few months ago I but I spectacularly lost my camera on a cross country trip on an airplane. So, the pictures were lost forever (and hopefully enjoyed by the person that decided not to turn my camera in). In fact, I had this post all written up but I had no photographic proof of how good this really was. I had to recreate this recipe and I’m so glad I did. I was able to remember how good this was the first time I made it.

Matar Paneer
Adapted from IndianSimmer

  • 2 cups of cubed paneer
  • 24 oz frozen peas (1 1/2 16 oz bags)
  • 2 1/2 Tablespoons oil
  • 1 teaspoon onion powder
  • 1 Tablespoon ginger paste
  • 1 Tablespoon garlic paste
  • 1 1/2 cups diced tomatoes
  • 1 teaspoon turmeric powder
  • 1 teaspoon green chili paste
  • 1 teaspoon freshly ground pepper
  • 1 1/2 teaspoon garam masala
  • 1/3 cup non fat yogurt (or cream, or half and half)
  • Salt to taste

Put paneer in bowl and cover with hot water from the faucet. Add two teaspoons salt and stir to dissolve. Let paneer soak and set aside. (If using frozen paneer, defrost first before putting in water.)

Using a thick bottomed pan, heat oil on medium high heat. Add ginger, garlic paste and onion powder. Turn heat to medium low and cook paste until it turns light brown.

Add chili paste and turmeric powder and stir to combine. Add salt. Continue cooking the paste until the oil starts separating.

Add diced tomatoes and let cook at least five minutes. When the excess water evaporates, add garam masala and yogurt. Mix into the tomatoes.

Add peas, mix, and cover with a lid.

Let peas simmer on stove until cooked. Drain water from paneer and add to the peas.

Mix well and let simmer until you feel all the flavors are melded together in both the peas and the paneer.


 


Mutter Paneer – Peas and Cheese

April 19, 2009 By: Megabeth Category: Main Dishes

The longer this cooks…the better this gets. Let it simmer a while on the stove and all the spices really have a chance to permiate into the entire dish. My favorite part? The paneer sucks up all the flavors and become rather soft and delicious. Serve the mutter paneer with some naan, parathas or some other flat bread for easy scooping.

Mutter Paneer – Peas and Cheese
Inspired by: Route 79

1 8 ounce package frozen fried paneer cubes
2 T canola oil
1 medium onion chopped finely
1 14.5 ounce can chopped tomatoes
1 16oz package frozen peas
1 teaspoon crushed garlic
1 garlic clove, minced
1 teaspoon salt
3 (heaped) teaspoons garam masala
1 and a half teaspoon of turmeric
1 teaspoon of ground cumin

Defrost paneer cubes by placing in the microwave on defrost for about 2 minutes. Halfway through the defrosting, stir paneer. Drain off liquid, blot with paper towels.

Heat oil in a frying pan and add the paneer to the hot oil. Fry paneer until sides are brown.

browing paneer

browing paneer

Once browned, place on plate with paper towels to soak up excess oil.

browned paneer

In large pot, heat 1 Tablespoon oil over medium high heat. Add chopped onions. About three minutes into cooking the onions, add garlic and ginger. Let mixture cook an additional two minutes. Add the spices to the mixture and allow to saute for five minutes until the spices have a chance to be absorbed into onions.

onion and spice mixture for mutter paneer

Add the tomatoes and stir to heat the mixture through.

adding tomatoes to mutter paneer

onion and tomatoes for mutter paneer

Add three cups of water into the mixture and bring back to a simmer.

mutter paneer cooking

Add paneer into the pot and allow to simmer for a few minutes.

adding paneer into mutter paneer

Add the peas to the pot.

adding peas to mutter paneer

Turn heat down to low and partially cover the pot with a lid.

cooking mutter paneer

Simmer for at least 20 minutes but the longer you let it cook the better the flavors combine.

Palak Paneer (Spinach with Cheese)

January 05, 2009 By: Megabeth Category: Main Dishes

I find myself craving Indian food several times a week. However, most Indian restaurants tend to use a lot of ghee or oils in their dishes. This palak paneer recipe is a tasty, yet nutritious, version of one of my favorite dishes. You won’t miss that extra fat in the dish because it’s just that good.

If you’re not already cooking with paneer, go out and get some…stat. (I usually get mine at our local indian store in the freezer section but it’s also available at Whole Foods.) Paneer makes what could be just a side dish into a filling main dish.

Palak Paneer
from Lite and Luscious Cuisine of India by Madhu Gadia, MS, RD
(New editions are entitled: New Indian Home Cooking)

1 lb spinach, fresh or frozen
1 small onion, cut into 4 pieces
1 tsp fresh ginger, chopped
1 tsp salt
1/2 tsp turmeric
1/2 tsp cayenne pepper
1 cup water
1 1/2 cups paneer cubes
1 tsp vegetable oil
1/2 tsp cumin seeds

In a heavy skillet, mix the spinach, onion, ginger, salt, turmeric, cayenne pepper and 1/2 cup water.

Bring to a boil, reduce heat, cover with a lid and steam for 5 minutes or until greens are soft. Set aside to cool.

In a blender jar add the cooled spinach mixture and coarsely grind. (Megabeth Note; make sure all of the pieces of onions are chopped up into little pieces.)

Return the coarsely ground spinach to the skillet and stir in the remaining water. Cover with a lid and cook on medium heat until spinach is simmering. (Very important: Before stirring, remove the skillet from the heat and carefully remove the lid. The spinach tends to splatter and can burn.) Reduce heat and simmer for 20-30 minutes. A longer cooking time adds flavor to the spinach.

Remove spinach from the heat, add paneer and stir. (Megabeth Note: If using frozen paneer, defrost for a minute or two in the microwave prior to adding it to the spinach.) Cover with a lid and return to the stove. Continue to simmer for 8-10 minutes. Remove from the heat.

To prepare chounk (seasoning): In a separate small fry pan heat oil on medium heat, add cumin seeds and cook for a few seconds until seeds turn golden brown.

Carefully add the chounk to the spinach, stir and cover with a lid. Let stand until ready to serve.

 


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