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Shahi Paneer and Spicy Cabbage Soup



Shahi Paneer, Fingerling Potatoes w. Fresh Turmeric, Basmati Rice Pilaf


  • Heat a little butter or oil in a sauté pan. When hot add the rice. Toss. Allow to heat through and become fragrant. Transfer to a serving platter.

  • Heat the potato curry gently on the stovetop.

  • Cut the paneer into cubes about 3/4" square. Heat a little oil in a well seasoned or non-stick sauté pan over medium heat. When hot, but not smoking, add the cubes. Brown them on at least two sides each using tongs to turn the pieces. I know, it's a little tedious, but worth it!

  • Shake up the jar of the shahi paneer sauce ( bright red-orange one ). When the paneer is browned to your liking, add the sauce to the pan using a spatula to get it all out of the jar. Stir or toss allowing the sauce to coat the paneer. Simmer 1 minute. Serve.

  • Serve the curries side by side atop the rice.


Spicy Cabbage Soup w. Silken Tofu, and Noodle Pancakes



  • Turn the noodle mixture out into a mixing bowl. Stir carefully to combine evenly. Add a tiny amount of flour if needed to bind any excess moisture.

  • Heat a little oil over medium high in a nonstick or well seasoned pan. When just about smoking hot, add a 2-3 oz dollop of noodle mixture to the pan and cook a 'test' pancake. Flatten the noodle batter out with a spatula after adding it to the pan into a pancake about 1/4" thick and about 3 " around. When the edges are browned and the middle appears to be somewhat set, move the pancake with the spatula - it should readily move as one cohesive piece - about 2 minutes. If it doesn't seem to want to move cohesively, give it another minute, then flip and brown the opposite side. The turned side should be golden brown. If the pancake is pale and did not set readily turn up the heat - it is critical to cook these hot enough to make them set and brown.

  • Add oil as needed and cook the remaining pancakes in batches 3 - 4 at a time in your pan. Transfer them to a paper towel line plate to drain after cooking both sides.

  • Serve with a sprinkle of soy sauce or salt on top. Best warm - not piping hot.

  • Transfer the soup gently to a sauce pan. Do not let the large cube of tofu plop out and make a mess.

  • Heat the soup to a simmer. Simmer gently 2-3 minutes. Use a knife or other utensil to easily cut the tofu into 1" cubes whil;e the tofu is still suspended in the soup ( don't attempt to take it out and cut it on a surface.) A butter knife should pass through it easily. Serve in bowls.


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