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Shahi Paneer
July 28, 2013

This is amazing! For those of you who mentioned that your homemade paneer fell apart during cooking (make sure the paneer is refrigerated long enough), I fried my paneer cubes first which makes it hold up a bit better. I used coconut oil and fried them for just a few minutes, until they started turning nice and golden brown, and then took them out before adding the onions and garlic. I also followed the advice of others and added about a half teaspoon of garam masala and I also added about half a teaspoon of ground ginger. I used canned pureed tomatoes (about half the can) for ease. Since my favorite shahi paneer dish at a local restaurant uses cashew paste, I decided to make my own (just soaked a small handful of cashews in hot water, drained and pureed) and added it in with the sugar, water, salt and paneer. Delish!

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