Shahi Paneer - Vegetarian Indian Curry

Ingredients

• 1 pouch Shahi Paneer
• 
1 can rinsed, cooked chickpeas
• 
2 cups cooked green peas

• ½ cup crushed cashews
• 
12 naan bread triangles

Preparation

Reheat the Shahi Panner and gently stir in the green peas and the chickpeas.  Place the mix into an oven-safe backing dish and sprinkle the crushed cashews over the top. Toast the dish under the broiler until the cashews are crispy and brown. Serve with the warm naan bread for dipping.


(Serves 4-6)

Ingredients

• 1 pouch of Cuisine Solutions Shahi Paneer
• 
2 cups cleaned baby spinach
• 
3 cups cooked basmati or jasmine rice
• 
2 tablespoons chopped cilantro
• 
1 tablespoon finely julienned ginger


Preparation

Steam or boil the rice and set it aside in a warm spot. Reheat the Shahi Panner in either the microwave or in the oven. In a large bowl, combine the hot Shahi Paneer and the baby spinach. Fold the spinach in gently and the heat of the Shahi Paneer will perfectly cook it. To plate up, portion the rice ½ cup in the center of each plate, spoon the Shahi Paneer along with some extra sauce directly over the top. Garnish with a pinch of chopped cilantro and some strands of ginger.

(Serves 6)

Convection Oven: 75–80 minutes at 350°F
Microwave Oven: 20–23 minutes (1100 watts)
Combi Oven: 70–75 minutes at 140°F / 25–30 minutes at 200°F                                                               Water Bath: 30 minutes at 180°F

Convection Oven: 40 minutes at 350°F
Microwave Oven: 12 minutes (1100 watts)
Combi Oven: 60 minutes at 140°F / 15 minutes at 200°F                                                                            Water Bath: 15 minutes at 180°F