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Shahi Paneer and Cream of Asparagus Soup

Cream of Asparagus Soup, Seeded Batard, Romaine Salad

  • Heat the soup gently or serve chilled.

  • Warm the bread and serve with good olive oil.

  • Dress the Salad.

Shahi Paneer, Potato and Spinach Dal, Basmati Pilaf

  • Heat the potato dal very gently. In a dish in a microwave might be best. On the stovetop is fine but maybe add a little water.

  • Hat a little oil in a non-stick or well seasoned pan. When hot, add the rice. Stir and fry the rice to heat through and get a little crisp. When hot transfer to a serving bowl.

  • Cut the paneer into approximately 5/8" cubes.

  • Reoil and heat the pan. When hot but not smoking carefully add the paneer cubes. Brown them on at least 2 sides using a utensil to turn them. About 1 minute per side - they go pretty quick. When browned lower the heat and add the tomato curry sauce to the pan with the paneer. Simmer 1-2 minutes and serve.

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