Shahi Paneer

Before leaving Asheville I was quite sad about leaving our favorite restaurants and micro brewers behind. Mela was my favorite indian restaurant, and the Shahi paneer with Spinach and goat cheese Naan is my favorite meal at any restaurant. Before leaving I made sure to get my fix of Shahi as much as I could. Alas, that wasn't enough to keep the heartache at bay and there was a need to replicate this favorite dish of mine.

When traveling Europe Logan and I ate indian food in many of the countries we visited. While in germany we went to two different Indian restaurants and made multiple meals with our Indian friends including celebrating their holiday the festival of lights. We also had indian food in Amsterdam, the Czech Republic, Belgium, Canary Islands, Ireland, Rome, Vienna... Now that we are in Tallahassee and not supposed to be spending much money, its time to roll up the sleeves and roll out that Naan dough.

We have had much success with mimicking 3 dishes from Naa's Thai food in Chanhassen Minnesota, so why wouldn't we be able to make good Indian food? Armed with the gift Logan's parents gave us, Indian spices and cookbooks, we set out to make all scrumptious Shahi Paneer and Naan we could handle.

Shahi Paneer is dish where Indian cheese (paneer) and vegetables are simmered in a rich tomato sauce. The sauce was made by pureeing the heck out of onions, garlic, and ginger and adding it to tomato paste and other tasty spices. Paneer is often described as a homemade Indian cottage cheese. Uh no. I do not like this description as I am repulsed by cottage cheese, and Paneer is up there with Goat cheese in my books.

The other part of this meal is the Naan, an Indian flat bread. The Indian restaurant Mela, does an amazing job with the bread, fresh and chewy. Naan is easy enough to make if you plan a little ahead. All it is is flour, baking soda, yogurt, yeast, water, salt. After some good ol'fashion kneading it needs to rise for 3-4 hours. Throw it in a broiling oven and you have perfection.

I have made Naan probably 5 times now, dabbled with stuffing it and have made it as a meal in itself. As for shahi paneer, I believe this was our third outing with the dish and I want some more.

Namaste

Ps logan ate all the Shahi paneer and naan left overs. Im not a happy camper.


Due to Popular Demand Here is the recipe for the shahi paneer as seen from the blog Sunada's Kitchen
sunandaskitchen.blogspot.com/2009/08/shahi-paneer.html

I adapted this Naan Recipe from the cook book "From Mom with love, Complete guide to Indian cooking & Entertaining" by Pushpa Shargava

Ingredients
3 c flour
1/2 t baking soda
1 t. dry active yeast dissoved in 2 Tablespoons warm water
2 t. salt
7 Tablespoons yogurt
4 teaspoons of oil
6 ounces of warm water
Goat cheese (optional)
Sauteed Spinach (optional)

Method
Mix flour, salt, oil and baking soda in one container while combining the water yeast and yogurt in another. Combine them both and knead until dough is not too sticky. Set aside for 3-4 hours. Knead again and divide into 8 equal balls. Roll until flat. If making spinach and goat cheese naan add the cheese and spinach to center and fold over. Spread aluminum foil in oven rack and preheat to broil. Cook 4 naans at a time and flip when golden brown and cook the other side. Each side only takes a few minutes so watch carefully.