Shahi paneer
Cubes of paneer covered in creamy, aromatic gravy; this is a dish similar to butter chicken, but it’s perfect for those who aren’t meat-eaters. You can switch the paneer for tofu, if you follow a plant-based diet. The subtle sweetness of the cashews works beautifully with the tomatoes and spices. Every bite will unfold a symphony of flavours.
This recipe is an extract from Romy Gill’s India by Romy Gill
If you like this recipe, why not try some of our other vegetarian curry recipes from the House & Garden archive?
What you'll need
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Yield
Serves 4-5
Ingredients
For the marinade
For the sauce
Step 1
To make the marinade, place the spices, chilli powder and salt in a bowl along with 20 ml (1 1/2 tablespoons) water. Mix well, then add the ginger, garlic and paneer. Gently toss the paneer in the marinade to ensure it is well coated, then leave to marinate for an hour in the fridge.
Step 2
Meanwhile, make the sauce. Heat the oil, ghee or butter in a frying pan (skillet) over a high heat. Once hot, add the onion, ginger and garlic and cook for 5 minutes, stirring continuously. Add the tomatoes and cashew nuts and cook for a further 5 minutes. Add the salt, tandoori masala, garam masala, turmeric, red chilli powder and sugar and cook for a further 2 minutes. Remove from the heat and set aside to cool.
Step 3
Once cooled, place the mixture in a blender or food processor and blitz to a fine paste. Pour it back into the same pan and cook over a low heat for 3–4 minutes, stirring regularly.
Step 4
While the sauce is cooking, heat the 2 teaspoons sunflower oil in a pan and, once hot, add the marinated paneer. Cook for 3–4 minutes or until light brown. Add the paneer to the sauce and cook over a medium heat for 2 minutes. Add 200 ml (7 fl oz/scant 1 cup) water, bring to a boil then lower the heat, cover the pan with a lid and cook for 5 minutes. Once cooked, sprinkle with the cardamom seeds and leave to rest for at least 10 minutes before serving. Enjoy with rice or Indian flatbread. (I prefer mine with a crispy naan.)
