Paneer in Cashew Sauce
The literal translation of Shahi Paneer is ‘Royal Paneer’…very appropriate – A dish fit for a king. The richness of the sauce comes from the cashews.
- Serves 6.
- 14 oz block paneer (home-made or store bought), cubed
- 3 tbsp oil
- 2 small, finely chopped onions
- 1 x 8 oz can tomato sauce
- 3 cloves, finely chopped garlic
- 1 tbsp, grated ginger
- green chili, to taste, finely chopped
- 2 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp garam masala
- ¾ cup cashew pieces
- 1 cup milk
- 1½ cups water
- 1 tbsp sugar
- salt, to taste
- 5 sprigs, finely chopped cilantro, for garnishing
- Soak cashews in milk for about 15 minutes 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 garam masala – 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.