Bihari Subzi - Shahi Paneer

I always dream of making an entire thali for Regional Cuisine of India (RCI). Managed somewhere close for Odiyan Cuisine but sadly failed this month. The best I could do last weekend was this typical Bihari dish - Shahi Paneer. I am a paneer lover and like it in almost any dish. This is my first attempt at Bihari Cuisine and I must say I am a fan now.

Shahi Paneer


What I Used:

Paneer - 200gm, defrozen and cubed
Onions - 3 medium
Tomatoes - 2 large
Capsicum - 1 small
Ginger garlic paste - 1 tbsp
Garam masala - 2 tsp
Coriander powder - 1/2 tsp
Cashew nuts - 10
Oil - 2 tbsp
Salt - to taste

How I Made It:

1. Fry cubed paneer lightly in little oil and keep aside.

2. Saute onions in oil till golden brown. Add masala, ginger-garlic paste and coriander powder and fry for 2 mins.

3. Add cashew nuts and chopped tomatoes and fry for another minute. Remove from fire, let it cool and grind with very little water.

4. Heat the kadai, add this ground mixture and bring to boil. Slowly tip in the paneer pieces and cubed capsicum. Let it boil for another minute and remove from fire.

5. Garnish with coriander leaves and serve hot with parathas or phulkas.

This is the first time my gravy came out as thick as I like it. Adding cashewnuts was the best way I could think of. Is there any other healthier, less expensive method to make gravies thick? Please do share your thoughts if you have any.



My shahi paneer goes to Sangeeta of Ghar Ka Khana who is hosting RCI - Bihar in November.


NB: Any thoughts and suggestions on my new template are also most welcome. I had got sick of the plain white three-column template I was initially using.