From The Guardian's Feast Magazine: Shahi paneer (paneer with cashews)
Romy Gill’s shahi paneer, or paneer with cashews.
This dish of cubed paneer covered in a creamy, aromatic gravy is similar to butter chicken, and ideal for non-meat-eaters; if you follow a plant-based diet, you can switch the paneer for cubed tofu. The subtle sweetness of the cashews works beautifully with the tomatoes and spices, so every bite unfolds a symphony of flavours.
Prep 15 min
Marinade 1 hr
Cook 50 min
Rest 10 min
Serves 4
400g paneer, cut into 3cm cubes
2 tsp sunflower oil
For the marinade
1 tsp tandoori masala
1 tsp garam masala
1 tsp chilli powder
½ tsp salt
10g fresh root ginger, peeled and grated
2–3 large garlic cloves, peeled and grated
For the sauce
30ml sunflower oil, or 4 tsp melted ghee or 25g butter
1 large onion, peeled and roughly chopped
15g fresh root ginger, peeled and roughly chopped
3 large garlic cloves, peeled and roughly chopped
2 medium tomatoes, roughly chopped
25g cashew nuts
1 tsp salt
1 tsp tandoori masala
1 tsp garam masala
1 tsp ground turmeric
1 tsp red chilli powder
1 tsp caster sugar
5–6 green cardamom pods, crushed
First make the marinade. Put the spices, chilli powder and salt in a bowl with 20ml water. Mix well, then add the ginger, garlic and paneer, and toss so the paneeris well coated. Cover and put in the fridge to marinate for an hour.
Meanwhile, make the sauce. Put the oil in a frying pan on a high heat and, once hot, add the onion, ginger and garlic and cook, stirring continuously, for five minutes. Add the tomatoes and cashew nuts, cook, still stirring, for five minutes, then add the salt, tandoori masala, garam masala, turmeric, red chilli powder and sugar, and cook for a further two minutes. Take off the heat and leave to cool.
Once the sauce has cooled, tip it into a blender or food processor and blitz to a fine paste. Pour it back into the same pan and cook over a low heat, stirring regularly, for three or four minutes, to heat through.
Meanwhile, heat two teaspoons of sunflower oil in a second pan and, once hot, add the marinated paneer and cook, turning often, for three or four minutes, until lightly browned all over. Tip the fried paneer into the sauce and cook over a medium heat for another two minutes. Add 200ml water, bring to a boil, then turn down the heat to a simmer, cover the pan and cook for five minutes.
Take off the heat, sprinkle with the cardamom and leave to rest for at least 10 minutes before serving