Healthy Shahi Paneer

This recipe is shared by my sis in law, Sudha Vishwanathan. Its super easy, healthy and really really yummy curry... never lasts long enough to keep for another day!!!

The Red Gravy is very handy to make in bulk and keep in your freezer will help you with the days you don't want to cook but want to eat something healthy and home-made!

Check out the notes for more ideas... It can be converted in to a vegan dish with a little twist

INGREDIENTS

Red Gravy

• 1 cup chopped tomatoes 

• 1/2 cup sliced onions (1/2 of a big red onion )

• 7-10 pieces cashews 

• 2 whole dry kashmiri red chillies (I avoided the chilly all together as my daughter cant have even a pinch of heat)

• 1 spicy green chili (optional)

• 1 cup mixed vegetables – capsicum, carrot, corn (optional)

Other Ingredients

• 1 tsp jeera seeds

• 1/2 tsp garlic powder / paste 

• 1/2 to 1 stick cinnamon (dalchini)

• 2 cloves (laung / lavang)

• 2 cardamoms

• 1 bayleaf (tejpatta)

• 2 tsp dried fenugreek leaves (kasuri methi)

• 1 tsp garam masala

• 3 tbsp tomato puree / 1 and half tbsp Tomato paste

• salt to taste

• 2 tbsp whisked low fat curd

• 1/2 tsp Jaggery or sweetner of your choice (I used jaggery)

• 1 tbsp Almond milk (optional)

• 1 cup Low Fat paneer strips, cut into 1” cubes

METHOD

Red Gravy

In one spoon of oil , Combine all the ingredients listed under the red gravy tab along with 1 1/2 cups of water in a pan and boil on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally

Cool and blend in a mixer to a smooth paste. Keep aside Main Dish

• Blend 2 tablespoon of low fat curd - quick whisk - keep it ready 

• In a pan add 1 spoon of oil and jeera seeds once oil is hot enough

• Once jeera seeds are brown, add the grated ginger and garlic and sauté on a medium flame for a few seconds.

• Add the cinnamon, cloves, cardamom and bay leaf and sauté on a medium flame for a few more seconds

• Add the dried fenugreek leaves, garam masala, tomato purée and ground red gravy and sauté on a medium flame for another 2 to 3 minutes, while stirring continuously (tomatoes purée has to be cooked till the raw smell goes)

• Add the salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously

• Add the yoghurt mix well and cook on a medium flame for 1 more minute

• Add the jaggery, 1/4 cup of water, paneer and almond milk, mix well and cook on a medium flame for another 2 minutes

• Garnish with 2 pieces of finely chopped cashew & coriander leaves.

• Serve hot with roti or jeera rice!

VARIATION / NOTES

• For a vegan dish replace the paneer with firm tofu & the yoghurt with either non dairy yoghurt or coconut cream.

• You can use the same recipe use mushrooms and green peas for Matar Mushroom curry

• Replace the Paneer with veggies of your choice like capsicum, carrot, etc to make Shahi Vegetables.