Time
Spice
Serves
1 Hr
Medium
Two
Calories
Carbs
Fiber
Fat
Protein
730
52g
3g
51g
17g
Ingredients
1/2 lb paneer
1/4 c cream
1/4 c yogurt
1 tbsp butter
8 sprigs cilantro
1 thai chili
3 garlic cloves
onion
1 c tomato puree
1/2 c basmati rice 
5 cashews 
1 clove 
1 cardamom 
1 tsp turmeric 
1/2 tsp garam masala 
1/2 tsp cinnamon 
1/4 tsp cayenne Equipment
blender
stockpotPreparation
Slice the onion.
Coat the bottom of a stockpot with olive oil and place on medium high heat. Once the oil is hot add the sliced onions and cook until the onions have caramelized and have become tender, approx. 15 minutes.
While the onions caramelize, cook the rice. Set a saucepan with a lid on high heat with 2/3 cup of water and 1/4 teaspoon of salt. While waiting for the water to boil, place the basmati rice in a bowl and fill it with water. Swish your hands in the rice until the water becomes cloudy, and then drain. Repeat two more times.
Once the water has reached a boil, add the rinsed rice, and cover. Stir the pot to ensure that the rice is submerged. Reduce the heat to low and cover. Cook the rice for 16 minutes, and remove from heat. Keep the lid on the pot until ready to serve.
While the onions cook, prep the paneer. Cut the paneer into 1/2" cubes. Sprinkle the cubes of cheese with a pinch of salt.
Transfer the browned onions to a blender.
Remove the stems from the thai chile and place in the blender along with the cashews, garlic, clove, cardamom, cinnamon, turmeric, 1/2 tsp of salt and 1/2 c of water.
Puree until completely smooth. This may require more water than 1/2 c.
Place the butter in a large skillet and place on medium high heat. Once the butter is hot, fry the paneer cheese on all sides until golden brown. Remove the paneer from the pan, and set aside for later use.
Add the puree to the pan. Sauté for 10 minutes, until the puree thickens and darkens.
Reduce the heat to medium. Add the tomatoes and cook for 10 minutes.
After the tomatoes have cooked add the greek yogurt, heavy cream, cayenne, and garam masala to the pan. Stir to incorporate. Add the previously browned paneer cheese. Stir to warm the cheese.
Plate the shahi paneer. Accent with cilantro. Serve with the basmati rice.
Share on
Twitter Facebook Google+ LinkedInYou May Also Enjoy
Melanzane alla Parmigiana
Chole Masala
Saag Paneer
Shakshuka
Leave a Comment
Your email address will not be published. Required fields are marked *