Shahi Paneer (Butter Paneer Masala)

I have been craving a substantial dinner lately despite the hot and humid weather we are currently experiencing in Ontario. Having a taste for something spicy and Indian, I could resist the block of paneer cheese in the refrigerator no longer and transformed it into one of my favorite classic paneer dishes, paneer butter masala or "shahi paneer". Punjabi in origin, tender lightly fried paneer cheese cubes are smothered in a rich spicy tomato, butter and cream gravy. A staple on the menu at most Indian restaurants, along with mattar paneer, this is very easy to prepare at home.

Serve with lightly buttered basmati rice or an Indian flatbread for a taste of India.

Shahi Paneer (Butter Paneer Masala)

Recipe by Lisa Turner Cuisine: Indian Published on July 8, 2008 Simple but rich and delicious curry of fried tender paneer cheese pieces simmered in a spiced tomato, butter and cream sauce Print this recipe Paste: 1-inch piece fresh ginger, chopped or grated 1 clove garlic, chopped or crushed 6 to 8 green or red chilies, seeded and chopped Curry: 4 tablespoons ghee, butter or oil 14 oz (400 g) paneer cheese, cut into 1-inch cubes 1 onion, finely chopped 2 tablespoons dried grated unsweetened coconut 1 teaspoon dried fenugreek leaves (kasoori methi) 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric pinch of asafoetida (optional) pinch of cayenne (optional) 3 medium tomatoes, chopped and puréed (1 1/2 cups) 1 heaping teaspoon garam masala 2 tablespoons butter 3 tablespoons heavy cream 1 teaspoon sea salt, or to taste handful of fresh cilantro, chopped Instructions: Using a mortar and pestle or a small food processor, make a paste with the ginger, garlic and chilies. Heat 2 tablespoons of the ghee, butter or oil in a large non-stick frying pan. When hot, add the paneer cheese cubes and fry, turning often, until golden brown. Remove with a slotted spoon, drain on paper towel, and set aside. Add the remaining 2 tablespoons of ghee, butter or oil to the frying pan. Add the onion and stir for 5 minutes or until softened and just beginning to brown around the edges. Now add the ginger, garlic and chili paste and continue to stir for another 2 to 3 minutes. Now add the coconut, fenugreek leaves, chili powder, ground coriander, ground cumin and turmeric as well as the asafetida and cayenne if using. Stir once, then pour in the puréed tomatoes. Simmer, stirring occasionally, for 5 minutes. Add the fried paneer cheese cubes to the pan, along with the garam masala. Simmer for 10 minutes, adding a little water depending on how thick you want the curry to be. Add the butter, remove from heat and stir in the heavy cream and salt. Taste for seasoning, then cover and let stand for a few minutes to allow the flavours to blend. Serve hot, garnished with fresh chopped cilantro. Makes 4 to 6 servings