These I had in Tucson Az at a fabulous restuarant called Sher E Punjab....the two recipes I am looking for are for chicken Shahi Korma...it's cooked in cashews and yogurt sauce...and the other was soo good it is palak paneer aloo and it fresh spinach with homemade cheese, spices and garlic and ginger , it was very orange red and so great...anybody know how to make those so I can make them at home, I can' afford to fly to arizona to eat or i would! thanks

You will not get restaurant style cooking on this site, those are far too rich for every day cooking. Here are the dishes though;

Palak Paneer: www.mamtaskitchen.com/recipe_display.php?id=10225 They probably added potatoes to this, very well known and traditional, north Indian dish. Potatoes are often added to make a dish go further, when the main ingredients are expensive. Some families just love potatoes so much that they add them to everything. Palak Paneer does not normally have potatoes.

Red-orange colour; The red colour could be food colouring or sweet paprika added as a 'tarka'; heat oil/butter/ghee in a ladle, add chillies/sweet paprika, stir for a couple of seconds and pour over the dish just before serving. Restaurant food often has a lot of butter/ghee (clarified butter), sometimes even MSG. This does make a difference to food in an Indian or any other restaurant.

Chicken dish you mention could be something like this;Chicken Korma Curry with Nine Nuts: www.mamtaskitchen.com/recipe_display.php?id=10306 Pictures here are not very good, I will take some more when I make it next time. If it was the usual reddish curry coloured where you had it, they probably added turmeric and paprika etc. There are so many ways of making any particular dish, every chef probably has their own version. You may not get the same one as you ate in the restaurant from this recipe, but it will be pretty good. You don't have to add 9 nuts as asked in the recipe, just two, like almonds and cashews, will give a pretty good taste.

Links are playing up :-)

Palak Paneer

Chicken Korma Curry with Nine Nuts

Steve

Thanks Steve for providing both the links.

Mamta

I live in Tucson and have been a long time fan of Sher e Punjab. They have the best Indian food I have ever had. I have been also trying to duplicate some of there dishes. Mainly there Chicken Tikka Masala.

Sher e Punjab's chicken tikka masala is like heaven and all recipes ive tried online, just dont even come close.

Please Please.. If anyone knows their secret !! I will forever be in your debt

you may not have noticed but this is not an American website/forum, and I doubt if anyone here knows the restaurant you are on about. And chicken tikka masala is not an Indian dish, although I believe people in India are curious about it.

The nav ratan does indeed mean 'nine jewels', but these in turn refer to the nine courtiers of Akbar's court, including the now infamous Mr. Dopyaz! It also applies to the top 9 companies on the Indian stock exchange (I didn't think they made stock in India, let alone exchange it!!!! (yes I know about yakni)

"(I didn't think they made stock in India, let alone exchange it!!!! (yes I know about yakni) "

LOL!!

It is difficult to duplicate restaurant taste at home, I wouldn't even want to Euryale. Their style of cooking, amount of fat/spices/creams they use, oven temperatures etc. are different from home. I would suggest you eat it there when you feel the urge. In UK, there are some Indian cookery books available that claim to cook like curry houses, but I have never had the desire to try them.

On Friday, we went with some friends to a nice Indian restaurant here, known for it's authentic Indian/Hyderabad cuisine. Two of use do not eat meat. Between the 4 of us, we ordered a Lamb Saag, Prawn curry, Tilapia Masala and Spinach kofta, thinking that the spinach koftas will be vegetable koftas in a spinach sauce, like they usually are in a restaurant. They were koftas, made with spinach rolled around a paneer cheese ball, then served in a curry sauce. Though all the dishes were delicious individually (including lamb I am told), the sauces was EXACTLY the same. By the end, our taste buds were fed up! So, curries from restaurants have advantages and disadvantages.