Thursday, November 12, 2009

Shahi Paneer

When I want to treat myself while not thinking about little things like fat content and such this is my favorite dish to order out in an Indian place. It is a saturated fat monster of a meal what with heavy cream, cashews, and tons of cheese. It's a treat for sure and not a dish to put in the regular cooking rotation. It was a fun experience to cook at home though because it turned out so well we pretty much have no need to go out for Indian anymore. We cooked little fried lentil and chickpea breads with this paneer and had a really great Indian feast.

After making this meal however I'm officially fed up with paneer. This is the hazard of bulk food shopping. We've made some really delicious curries out of it but the remaining 2 pounds are going in the freezer to be excavated in a couple months. I need a break from paneer.

Shahi Paneer

8 tablespoons vegetable oil (divided use)
1/4 cup chopped cashews, roughly chopped
1/4 cup golden raisins

1/2 pound paneer, cut in small cubes

2 medium onions, chopped
1 inch piece of ginger, peeled and roughly chopped
4 garlic cloves
2 green chillies, chopped

Salt to taste
1 teaspoon chili powder
1/2 teaspoon cubeb pepper
3/4 teaspoon turmeric
1 teaspoon garam masala

1/2 cup Milk
4 tablespoon heavy cream

Heat 1 tablespoon oil in large frying pan over medium heat. Saute the cashews and raisins until just barely browned. Remove from pan and reserve.

Add 5 tablespoons of oil to pan. Fry paneer until browned over medium heat. Remove from pan and reserve.

In food processor puree onion, ginger, garlic, green chili into a fine paste. Fry the mixture in the remaining 2 tablespoons oil until golden brown. Add salt, chili powder, cubeb pepper, turmeric powder, and garam masala. Saute for 1-2 minutes.

Add milk to make a gravy. Bring the gravy to boil then reduce the heat and cook until the gravy becomes thick. Put a most of the toasted cashews and raisins in the gravy while it is being cooked, reserving a small portion for decorating.

Add paneer cubes and cream, heating for 5 minutes. Garnish with extra cream, cashews and raisins.

Original recipe from Indian Food Forever.

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