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Shahi Paneer (Cheese and Tomato Curry)
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Recipe calls for paneer, an Indian cheese. You may substitute cottage cheese (or even ricotta cheese) but the result will be different.

Serves: 6

Prep Time:
Cook Time:
Total Time:

North Indian Vegetarian-Dairy Main Dish

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8-10 ounces (250g) paneer
3 tbsp. ghee or butter
1 onion, sliced
1/2 inch. piece ginger, chopped fine
2 green chilies, chopped fine
2 cardamom seeds, crushed
4 tomatoes, chopped
1/4 cup beaten curd (or plain yogurt)
1/2 tsp. red chili powder
1/2 tsp. garam masala (spice mixture)
Salt to taste
2 tbsp. tomato sauce
1/2 cup milk
2 tbsp. grated cheese (could use paneer), for garnish
1 tbsp. chopped coriander, for garnish


  1. Slice the paneer into narrow 2 inch long sections
  2. In a skillet heat 1-1/2 tablespoons of ghee (or butter, if using). Add the onion, ginger, green chili and crushed cardamom and fry for 3-4 minutes.
  3. Add tomatoes, cover, and cook over medium-high heat for an additional 7-8 minutes.
  4. Add curd and continue cooking for 5 minutes.
  5. Add 1/2 cup of water to skillet to cool.
  6. Transfer to a food processor and blend until smooth to complete the gravy.
  7. Heat the remaining ghee in the skillet and add gravy and all the remaining ingredients except for the milk and paneer and boil until mixture thickens.
  8. Add milk and paneer sections and boil for 3-4 minutes.
  9. Serve immediately and garnish with chopped coriander and grated cheese.

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