Shahi Paneer, Indian Cheese Curry - 4, With Cashew Nuts

Name: Shahi Paneer, Indian Cheese Curry - 4, With Cashew Nuts
Ingredients: 250 gm. Paneer cheese, cut into pieces. Use Tofu if vegan.; 1 cup raw (not toasted) cashew nuts; 2 tbsp. butter; 10-12 cloves of garlic, crushed in a mortar (grate if you don't have a pestle-mortar). You can omit garlic, if you like; 2 cups (400 gm) pureed tomatoes or a small carton of tomato puree/passata; Chilli powder to taste; Salt to taste; 1 tsp. garam masala; 1 tbsp. dry methi leaves (Kasoori methi); A small handful of coriander leaves (optional).

Shahi Paneer - 4

Bhawna Goel Gupta

IndianMainSideVegetarian

Shahi paneer is made all over northern India, both at home as well at most restaurants. It is a rich and tasty dish, whenever you want to make your meal special. Shahi means fit for the Kings. This version is easy to make and it is suitable for people with milk allergy; they just need to replace butter with oil and use Tofu cubes, in place of paneer cubes.

Note from Mamta: This is basically a tasty, creamy but mild curry sauce. You can add ingredients other than Paneer/Tofu. For example; cooked, leftover roast chicken, peas and pre boiled-diced potatoes, corn kernels or any other vegetables that you like.

Serves 6

Edited September 2023

Ingredients

250 gm. Paneer cheese, cut into pieces. Use Tofu if vegan.
1 cup raw (not toasted) cashew nuts
2 tbsp. butter
10-12 cloves of garlic, crushed in a mortar (grate if you don't have a pestle-mortar). You can omit garlic, if you like
2 cups (400 gm) pureed tomatoes or a small carton of tomato puree/passata
Chilli powder to taste
Salt to taste
1 tsp. garam masala
1 tbsp. dry methi leaves (Kasoori methi)
A small handful of coriander leaves (optional).

Instructions

Soak cashew nuts for an hour in warm water. Blend to a paste with a little water.
Heat butter in a pan. Add crushed garlic. Fry lightly, not letting it get brown. Otherwise, it will taste bitter.
Add cashew paste and stir-fry on medium heat, until lightly pink, no more.
Add tomato paste/passata, salt, chilli powder and simmer for 5 minutes.
Blend to a smooth paste. If you don't have a blender, do not worry, just crush is with a masher as much as you can.
Add fenugreek/methi leaves, stir in.
Add paneer cubes and simmer for a further 5 minutes. Cubes swell up a little and soften.
If the gravy looks too thick, add a little water, to make it as you would like it.
Taste and adjust seasoning.
Transfer to a serving dish, garnish with coriander leaves or crushed dry fenugreek leaves.
Serve hot with Nan or Tandoori Roti 2 or Paratha.

Notes

If you like the sauce to be a little sweeter, as it often is in restaurants, add 1 tsp.sugar and 1 tbsp tomato ketchup to it, before adding paneer cubes.