Shahi Paneer
Source: Gina Mendolo
Ingredients:
* 2 T butter or ghee
* 2 sanam chili peppers, seeds removed, finely minced (Alternative: use one or two Anaheim chili peppers)
* 3/4 cup onion, finely minced
* 28 ounces tomatoes (canned is fine), pureed (use a food mill or a food processor)
* 3/4 cashews, ground (use a food processor)
* 3/4 t garam masala
* 1/2 t ground cumin
* 1/4 t turmeric
* 1/8 t hing
* 1/4 c fresh cilantro, chopped
* 3/4 c heavy cream
* 2 cups paneer, crumbled or cut into blocks (Paneer is a traditional Indian cheese made from cows milk. I make my own or you can buy it at an Indian grocery store.)
Directions:
1. Melt the butter in a skillet over medium high heat.
2. Saute the onion and peppers in the butter until just tender, about 3 – 5 minutes.
3. Add in the tomatoes, cashews, and spices.
4. Mix well and reduce heat to a simmer.
5. Simmer for 20 minutes without stirring.
6. Turn off heat and stir in cilantro, cream, and paneer.
7. Serve with rice and/or nann.