Shahi Paneer Recipe
Shahi Paneer
Indian Cottage Cheese in Spiced Tomato Gravy
Submitted By: Taz

Ingredients:

½ lbs Paneer (Indian soft-bodied cheese) - cut into ¾ inch cubes
3 medium Tomatoes (Tamatar) - seeded and rough chopped
3 cloves Fresh Garlic (Leh-sun) - crushed
½ inch piece of Fresh Ginger (Adrak) - rough chopped
1 small Red Onion (Pyaz) - rough chopped
1 Red Bell Pepper (Simla Mirch) - small chopped
1 Tbs Cashew Paste (Kaju) - soak cashews in water for 1 hour then grind
½ cup Plain Yogurt (Dahi)
3 Tbs Oil - can use olive, vegetable, canola, safflower, or grape seed oil
1 tsp Cumin Seed (Jeera)
1 Bay Leaf (Tej Patta)
1 Tbs Coriander Seed (Dhania Patta) - roasted and ground into a fine powder
1 tsp Granulated Sugar (Chini)
½ tsp Turmeric Powder (Haldi)
¼ tsp Red Chili Powder (Lal Mirchi)
½ tsp Kashmiri Chile Powder -OR- Paprika (Kashmiri/Deghi Mirch)
¼ tsp Garam Masala
⅛ tsp Asafoetida (Hing)
⅛ tsp Dried Fenugreek Leaves (Kasuri Methi) - lightly crushed
Kosher Salt (Namak) to taste

Preparation:
  1. Place tomatoes, garlic, ginger, and onion into the work bowl of a food processor or blender and blitz into a smooth paste - Set aside until needed
  2. Heat oil in a medium heavy bottomed pan, wok, or kadahi with a tight fitting lid over medium heat until shimmering - Once oil is hot, add paneer and fry until slightly browned on all sides - Using a slotted spoon, remove the paneer from the pot and place on absorbent paper to drain until needed
  3. Increase heat to medium-high - Add cumin seeds and fry until they pop (apx 30-45 seconds) - Add Asafoetida and bay leaf and continue to cook for 1 minute
  4. Add ground coriander, turmeric powder, red chile powder, Kashmiri chile powder/paprika, and salt to taste (apx 1 tsp) - Thoroughly combine and continue to cook for 1 minute
  5. Add bell pepper and sauté for 2 minutes - Add tomato/onion mixture (from step 1) and allow to cook until liquid has reduced by at least half (apx 2-4 minutes)
  6. Add sugar, cashew paste, and yogurt to mixture and continue to cook for 1 minute - Add 1 cup of water and bring to a boil - As soon as a boil is achieved, reduce heat to medium-low - Fold in paneer
  7. Cover, and allow to simmer for 3-5 minutes or until gravy is desired consistency
  8. Remove from heat - Add garam masala and fenugreek leaves and thoroughly combine
  9. Adjust seasoning - Serve hot with basmati rice, chapatti, or naan
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