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.

Dahi Wale Aloo – Potatoes in Creamy Yogurt Sauce

December 04, 2011 By: Megabeth Category: Side Dishes

Indian food is so flavorful and is so easy to make. It’s win-win. These potatoes are so warm and savory on a chilly fall evening and you can get them from stove to plate in no time flat.

The secret to prepping Indian food is to measure out all your spices before you start cooking. That way, you aren’t scrambling over a sizzling pan trying to measure everything out while trying not to burn the house down.

These potatoes are a great “cabinet” recipe because I tend to have all these ingredients on hand at all times. If you can’t find fresh curry leaves try a bay leaf, instead.

Dahi Wale Aloo – Potatoes in Creamy Yogurt Sauce
by Show Me The Curry


  • Potatoes – 4 medium (boiled and cubed)
  • Oil – 4 tsp
  • Cumin Seeds – 1 tsp
  • Asofoetida (Hing) – pinch
  • Turmeric Powder – ½ tsp
  • Curry Leaves – 1 sprig
  • Green Chilies – 1 to 2 to taste (chopped finely)
  • Ginger – 1 tsp (finely grated)
  • Garlic – 3 cloves (finely chopped)
  • Tomatoes – 14.5oz can diced tomatoes or 3 medium (diced)
  • Dhaniya Powder (coriander) – 1 tbsp
  • Garam Masala – 1 tsp
  • Red Chili Powder – ½ tsp (to taste)
  • Paprika – ½ tsp
  • Salt – 1 tsp (to taste)
  • Yogurt – 1 ½ cups (well beaten)
  • Cilantro – finely chopped, for garnishing

Heat Oil in a non-stick pan on medium heat.Add Cumin Seeds and allow them to sizzle.
Add Asofoetida, Turmeric Powder, Curry Leaves, Green Chilies, Ginger and Garlic – allow to cook for 1 minute.
Add Tomatoes, stir and cook for 3-4 minutes until Tomatoes are soft.
Add Dhaniya Powder, Garam Masala, Red Chili Powder, Paprika and Salt – stir and cook for 1 minute.
Add Yogurt and cook while continuously stirring for 3-4 minutes. Water or Milk (1/2 cup) may be added if potato gravy is too thick or Yogurt is too sour.

Add Potatoes, stir and allow mixture to boil.

Garnish with Cilantro and serve hot with Pooris, Chappatis, Spinach Paranthas or Rice.

Stuffed Calabacitas: Squash Stuffed with Corn, Tomatoes, Green Chiles

October 31, 2011 By: Megabeth Category: Main Dishes

Fresh green chilies (from our garden), fresh corn, fresh zucchini, fresh tomatoes and manchego cheese – perfection. These calabacitas were whipped up for a potluck celebrating el Dia de los Muertos.

I thought that blending the cheese and tortillas was genius. The cheese melted evenly and didn’t overwhelm the bright flavors of the corn, chilies and tomatoes.

So very easy to make and perfect for feeding a crowd. I doubled the recipe and fed eight as a side dish. (You can make the stuffing and put in the zucchinis the night before if you want. Just bring them to room temperature before putting into the oven.)

By the way, I can attest that these hold up to travel. We strapped the baking dish (in its travel case) to the back of the In-House Taste Tester’s bike and rode three miles in a light rain down to the party. Even after tipping the bike to get into a teeny-tiny elevator, I just needed a bit of scootching them back into place and we were in business. I sprinkled the shredded cheese on top, popped them in the oven for the final five minutes and they were perfecto.

Stuffed Calabacitas (Squash Stuffed with Corn, Tomatoes, Green Chiles)
from Fête & Feast

  • 3 medium zucchini squash
  • 2 thin corn tortillas
  • 2 tsp. ancho chile powder
  • 3 oz. manchego cheese, cubed plus 1 oz. shredded manchego cheese
  • 1 Tbsp. extra virgin olive oil
  • 1 medium shallot, diced
  • 1 small red onion, diced
  • 1 c. fresh corn kernels
  • 2 roma tomatoes, seeded and chopped
  • 4 oz. chopped green chiles
  • Salt and pepper


Preheat the oven to 375 degrees.

Slice the top ½ inch from the squash. Split in half horizontally and scrape out the seeds. Bring enough salted water to cover the squash halves to a boil. Drop the halves into the boiling water and cook for 2 minutes.

Remove shells from boiling water; nestle close together in a glass baking pan, and season with a little more salt and pepper.

Tear the corn tortillas into large pieces. Add them to the bowl of a food processor along with the chile powder and the cubed manchego cheese. Pulse until the mixture resembles very coarse cornmeal.

Heat the olive oil in a large sauté pan. Cook the shallot and red onion until soft and starting to become translucent, about 5 minutes. Remove the pan from the heat and stir in the corn, tomatoes, and green chiles. Let cool for about 5-10 minutes.

Combine the tortilla mixture with the sautéed vegetables. Check for seasoning; add salt and pepper to taste. Mound some of the stuffing into each squash half.

Cover with foil and bake for 30 minutes. Remove the foil, sprinkle with the shredded manchego cheese, and return to the oven. Cook for an additional 5-7 minutes or until the cheese is bubbly.

Quick Pesto with Broiled Tomatoes

October 16, 2011 By: Megabeth Category: Main Dishes, Side Dishes, Snacks/Appetizers

Quick Pesto with Broiled Tomatoes (5)This is truly one of the best pesto recipes I’ve ever made. The nutritional yeast adds a nutty flavor to the pesto that balances the sharpness of the pine nuts. I have few recipes actually memorized, this one has made the cut. And, especially now that my Aerogarden is growing basil like gangbusters I’ll need to “go to” recipe so nothing goes to waste.

I made the pesto a couple days before I used it on the tomatoes.  It held up nicely in the refrigerator. Just let it come to room temperature before putting it under the broiler otherwise you’ll have some burnt panko and cold pesto to bite into.

A couple thoughts about the rest of the recipe…the tomatoes can be made easily in the toaster oven. No need to heat up your whole kitchen just for a few tomato halves. I must also note, the tomatoes I used were a little too big which meant a lot of fork and knife action to get manageable pieces. I think next time I’m going to make these as little bite-sized versions using campari tomatoes. If you’re looking for a main dish, I’d suggest perhaps going for making a bunch of these using plum tomatoes or find actual medium-sized tomatoes.

Quick Pesto with Broiled Tomatoes
from Vegetarian Times, July/August 2011

Quick Pesto

  • 3 cups basil leaves
  • 2 cloves garlic, peeled
  • 1/2 cup pine nuts
  • 1/4 cup nutritional yeast
  • 1/2 cup olive oil

Broiled Tomatoes

  • 4 medium tomatoes, cored and halved crosswise
  • 5 Tablespoons plus 1 tsp panko breadcrumbs

To make quick pesto: Place basil and garlic in food processor and process until finely chopped. Add pine nuts and nutritional yeast.

Quick Pesto with Broiled Tomatoes (1)Process 1 minute, or until pine nuts are finely chipped and mixture is paste-like.

Quick Pesto with Broiled Tomatoes (2)With motor running, add olive oil in steady stream. Process 1 minute more or until smooth. Season with salt and pepper, if desired.

Quick Pesto with Broiled Tomatoes (3)To make Broiled Tomatoes: Preheat oven to broil. Place tomatoes cut-side up on baking sheet. Spread each tomato half with 2 tsp. quick pesto, and sprinkle with 2 tsp panko breadcrumbs.

Quick Pesto with Broiled Tomatoes (4)Broil 3 to 5 minutes, or until breadcrumps are browned and pesto is bubbly.

Quick Pesto with Broiled Tomatoes (6)

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