Shahi Paneer Curry
Recipe: #9971
July 02, 2013
Categories: Curries, Cheese, Tomato, Indian Sunday Dinner, Vegetarian, Spicy, more
"This is a curry made with paneer cheese, which is very meaty and a great vegetarian option. You can probably get away with using peanut butter instead of cashew butter, but I do recommend the cashew for the flavor."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (399.2 g)
- Calories 769.4
- Total Fat - 60.6 g
- Saturated Fat - 28.6 g
- Cholesterol - 127.2 mg
- Sodium - 886.5 mg
- Total Carbohydrate - 28.6 g
- Dietary Fiber - 10 g
- Sugars - 8.6 g
- Protein - 34.1 g
- Calcium - 1208.5 mg
- Iron - 6.3 mg
- Vitamin C - 18.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in a skillet; add onion, cumin, mustard seed and curry leaves; cook for about a minute or until spices sputter.
Step 2
Add ginger and garlic paste to pan along with turmeric, coriander, asafoetida, salt and pepper, stirring to mix well.
Step 3
Add chopped tomatoes and chopped chillies and a half cup water and cook over low heat, stirring, until tomato breaks down, adding more water as needed.
Step 4
When tomatoes get soft and curry is still slightly saucy, stir in the cashew butter. Add a little water if it is too thick.
Step 5
Then stir in the cream and paneer cubes and simmer over low heat about 5 minutes or just until hot; do not boil.
Tips
No special items needed.
0 Reviews
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