December 23, 2015
Shahi paneer is, without a doubt, one of my favorite dishes. The curry of the dish has a smooth sunny flavor that combines well with the mellow taste and texture of the paneer. Paneer is a type of un-aged cheese that can be made at home in about half an hour. The texture of paneer is reminiscent of tofu. (Just remember, it doesn’t taste like tofu.) The Indian name for this dish is Shahi Paneer, but if you want, you can call this recipe The Royal Cheese. Shahi means royal, so it is a very appropriate English translation.
You could pair this dish with basmati rice, but I really recommend eating it with a parathe or naan, which are types of Indian flatbreads.
Cut your onion in chunks and add to blender to make an onion paste. If you do not have a blender, julienne the onion instead.
Turn your stove top burner to about medium heat.
Place the pot on your heated burner. Add your oil just to coat the whole bottom of your small pot. Oil amounts will vary, as the surface area of everyone’s pot bottom will be different so I did not indicate a specified amount of oil.
Once the oil is heated, add your onion paste and stir it into the oil. Saute the onions lightly.Add your shahi paneer masala, salt and a small amount of water. The water is added just to keep the mixture from burning in the pot.
Stir these together and let the mixture cook for about 30 seconds. Add in the tomato paste and the same amount of water as in the previous step. Stir these and let it cook for about 30 seconds.
Add in your raw almond butter and the same amount of water as in the previous two steps. Stir these and let cook for about 1-2 minutes. Keeps stirring and add water if you see that the food starts to stick to the pot.
Once you see that the curry is well blended and cooked, pour about a cup of water, stir it in. Bring it to a simmer.Add in your paneer, stir it in and bring it back to a simmer. Stir only occasionally, as you do not want to break the paneer up.
Simmer for about 5 minutes or longer until your desired curry density. (I prefer my curry to be more dense/dry than you generally find in Indian restaurants, so I cook mine a bit longer.)
You are done! Serve your tasty Shahi Paneer with parathe or naan.