SHAHI PANEER
This is a Royal Curry - it is quick to make, but you might need to check the cupboard for a couple of spices! All in all nice and easy to make and it will taste better than any takeout you might grab on a cosy Sunday night.
Paneer is obviously the hero here but if you are looking to mix it up you could also make this recipe with chicken, fish or other veg!
2 x 200g packs paneer, cut into chunky cubes
Oil or ghee for frying
The Base of the Sauce
1 tbs ghee
40g unsalted cahsews (about 25 or so)
3 green cardamom pods
1 brown onion, sliced
3 cloves garlic, crushed
10cm ginger, peeled and sliced
2 green chili, stem removed, split (add as much or as little as you like)
1 stick cinnamon
1 large tomato, core removed, chopped
Salt, to taste
Water, if needed
The Finish of the Sauce
1/2 tsp turmeric powder
2 tsp Kashmiri chili powder
1 tsp garam masala
1/2 tsp fresh ground pepper
pinch of saffron threads
Salt, to taste
1/2 cup yoghurt
1/2 cup pouring cream
Coriander, chopped, for garnish
Rice, to serve
Your choice of breads, to serve
Step 1. Fry off the paneer in a non stick pan with a little oil or ghee. You want to cook until coloured on all sides. If needed, do this in batches. Set aside until ready to add into sauce (you can also skip this step and add the paneer fresh).
Step 2. In a large heavy based skillet or pan over medium heat add the ghee, cashews and cardamom pods and coat with melted ghee. Allow to cook for 1-2mins.
Step 3. Increase the heat slightly and add onion, garlic, ginger, chili and cinnamon and cook until the onion has softened and everything is becoming fragrant. Next, add the tomato and cook stirring until the tomato is softened and has lost its structure. If needed, you can add a little water at this stage and pop a lid on the pan to help everything get nice and soft ready for the blender.
Step 4. Allow the mix to cool slightly and add to a blender. Be careful here as blending hot items can cause some nasty (and painful) accidents. Remove the cinnamon stick and reserver to add back into the sauce. Blend until silky smooth and then pour back into pan. Bring to a gentle simmer. Add cinnamon stick back to sauce.
Step 5. To the sauce add; turmeric, chili, garam masala, pepper, saffron and season with salt. Mix will to incorporate all the spices and taste to ensure seasoned to your liking. Next add in the yoghurt and cream to loosen. Bring to a gentle simmer and return the paneer to the pan. Serve hot, garnished with coriander and served with rice and Indian breads. Enjoy.
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