Shahi Paneer with Cumin rice

Shahi Paneer literally means ?Royal Paneer?, a dish fit for kings. It is of Mughlai origin. It is very widely popular and served in almost every Indian restaurant. The exotic cashew based sweet and spicy white gravy is a nice variation from the usual red and cream based gravies that are usually associated with paneer. Typical dishes require paneer to be fried in advance, but for this recipe there is no need to do that. Adding milk and cashew paste enhances the taste. This dish is indeed one of those easy ones that is exotic yet can be prepared in virtually no time. Some like to add tomato in the gravy but I don't to make it a little different from paneer butter masala otherwise they will look and taste almost the same. When served in restaurants, it is loaded with ghee and cream as well. I do not like to use cream in my version. 
It is often classically paired with jeera rice and optionally some tadka daal. Jeera rice is one of the simplest yet the most flavorful rice preparations. It is basically basmati rice seasoned with cumin, ghee and onions and goes very well with quite a few Indian curries.

For Shahi Paneer- Serves 4-6

Ingredients:

Paneer ................................ 2 cups big cubes

Cashew ............................... 1/2 cup

Milk .................................... 1 cup

Garam masala ....................... 1 tsp

Hing ................................... a pinch

Sugar ................................. 1/4 tsp

Turmeric .............................. a pinch

Coriander powder ................... 1 tsp

Ginger ................................. 1 inch piece

Garlic .................................. 2-3 fat cloves

Green chilli ........................... 2 - 3 or to taste

Onion .................................. 2 medium chopped

Oil ...................................... 1 tbsp

Cilantro ............................... for garnishing

Raisins ................................ a few

Method:

1. Soak the cashews in milk for 15 - 20 minutes and grind to a fine paste. Set aside.

2. In a microwave safe bowl, add the onion, green chilli, ginger and garlic with 1 cup of water and microwave on high for 4 - 5 minutes or till the onion gets tender. Let it cool slightly , drain and grind to a fine paste.

3. Heat oil in a non-stick pan on medium heat. Add in the hing and ground onion paste along with turmeric and salt and cook while stirring till oil starts separating from the mixture. Be careful as it may splutter.

4. Add the coriander powder, mix and add the cashew paste. Cook for 3 - 4 minutes while stirring. Add about 3/4 cup of water and bring to a boil. Add the garam masala and sugar and raisins. Cook for 2 - 3 minutes. Garnish with cilantro and serve.

For Cumin rice -

Ingredients:

Cooked rice ............................ 2 cups cooled to room temperature

Cumin seeds ........................... 1 1/2 tsp

Ghee or oil ............................. 2 tbsp

Onion ................................... 1 small sliced thin

Cilantro ................................ 1 tbsp chopped for garnishing

Green chilli ............................ 1-2 slit

Cashew ................................. 8 - 10

Fried onion ............................. 1/4 cup (optional)

Method:

1. In a large non stick pan heat the ghee or oil on medium heat. Add the cumin seeds and let it splutter. Add the onion and green chilli along with cashews and stir till the onions soften.

2. Add in the cooked rice along with the fried onion (if using). Mix and cover. Lower the heat and let it cook for 5 - 7 minutes stirring once in between.

3. Garnish with cilantro and serve along with Shahi Paneer. ENJOY!

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Combo meal event by Chaitrali