Shahi Paneer, Take Two

By mirandavoegeli

Ingredients

• 1 lb paneer
• 24 cashew nuts, soaked in water (or ground to a powder)
• 2 TBS white poppy seeds, soaked in water
• 4 medium tomatoes
• 1/2 inch piece of ginger
• 4 cloves garlic
• 2 TBS ghee
• 2 tsp cumin seeds
• 1/2 -1 tsp asefedita
• 1 bay leaf
• 1 cup finely chopped onion
• 4 TBS Mawa/Khoa
• 1/2 tsp tumeric
• 1/2 - 3/4 tsp red chili powder
• 2 tsp garam masala
• 2 TBS ground coriander
• 1 tsp paprika
• 2 tsp salt
• 1 cup plain yogurt
• 2-4 TBS sugar
• 2 tsp feneugreek
• 1/2 cup whole cashew nuts
• 1/2 cup golden raisins
• 1/4 cup chopped cilantro
• 8 pieces naan
• 2 cups basmati rice (soaked for 1 hour and prepared as directed with 1/4 tsp turmeric, 1 tsp cumin seeds, cinnamon stick, 3 cardamom pods, bay leaf, and 1 tsp salt)

Details

Servings 8

Preparation

Step 1

Prepare paneer: Cut into cubes and boil for 5 minutes to soften. Strain

Prepare tomato puree: Puree tomatoes with garlic and ginger

Prepare cashew puree: Puree soaked cashew nuts and white poppy seeds with a little of their soaking water.

Heat pan. Add ghee. Fry paneer until golden. Remove paneer from pan.

Add more ghee if necessary. Add cumin, asafetida, and bay leaf and heat until fragrant. Add onion and sautee until softened.

Add cashew puree, tomato puree, and mawa/khoa. Cook on high for several minutes.

Add turmeric, red chili powder, gram masala, coriander, paprika, and salt. Cook several minutes until the oil starts to separate.

Add yogurt and turn down heat. Add paneer and cook on low for 3-4 minutes. Add sugar and fenugreek and take off heat. Add whole cashew nuts, golden raisins, and cilantro.

Serve with naan and prepared basmati rice.