FODMAP Friendly shahi paneer
Serves 4-6 people with rice
Ingredients
For the shahi paneer:
- 200-400 g paneer cubed (see notes)
- 200-400 g firm tofu cubed (optional, see notes)
- 3 tablespoons (60ml) plain tasting oil I used vegetable
- 1 bunch of spring onion greens chopped
- Greens of 1 leek thoroughly washed and finely chopped (optional, see notes)
- 1 bunch of coriander roots thoroughly washed and chopped (optional, see notes)
- 150 g 1 medium/large carrot, grated
- 4 common tomatoes OR 2 common tomatoes and 150g grated Kent pumpkin see notes
- 50 g ginger grated
- 1-2 green chillies de-seeded and chopped (see notes)
- 1 tablespoon + 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 15-20 cardamom pods crushed, husks discarded, seeds reserved
- 2-3 teaspoons garam masala
- 1 cup (250ml milk) of choice (I used full cream lactose free)
- 1 cup (250ml) lactose free cream
- Seasoning to taste
- Juice of up to 1 lime to taste
To serve:
- Remaining 50g cream from a 300g/ml tub
- Coriander
- 1 red chilli very finely chopped (optional)
Instructions
- In a dry pan over a medium high heat, dry fry the paneer and/or tofu cubes until golden.
- In a large skillet over a medium heat, heat the oil. Once warmed, add the spring onions and optional leeks and coriander roots. Cook for 3-4 minutes or until softened and fragrant, then add the carrot and tomatoes (as well as the pumpkin if you are using it).
- Cook until completely soft, about 10-15 minutes. Once it is, transfer the mixture to a blender with a steam valve. Blend until smooth, about 3 minutes. If you are using a Nutribullet or anything with a hole for steam to escape, wait until the mixture is cool. The pressure will be too much and you will probably explode the blender and hurt yourself. Once silky smooth, set aside.
- Combine the ginger, chilli and spices in a small food processor until smooth. You can also use a mortar and pestle. You might need to add a little water to make a paste consistency.
- Add a tablespoon extra oil to the (currently empty) skillet and add the ginger spice paste. Cook for a minute or so until fragrant, then add the blended vegetables back into the skillet. Stir thoroughly to combine and cook for a few minutes.
- Add the milk and cream and stir to combine. Season to taste and adjust for anything you think is missing. Add the lime juice to taste. Finally, add the paneer and/or tofu cubes to the pan and cook for a few minutes until they are heated through. Serve with a drizzle of cream (tubs are generally 300ml in Australia, so you will have 50g left) some finely sliced red chilli and the remaining coriander. Goes very well with the gluten free flatbread linked in the body of the post.
Notes
NOTES
You can use as little or as much paneer as you would like. If you’d like to keep make this vegan or keep the lactose down, use tofu or half paneer and half tofu.
Leek greens add another layer of onion flavour to this dish. They’re often really dirty, so give them a good wash before use and slice them finely. They are optional.
If you are topping your dish with coriander, chop the roots and add them in with the spring onions. They add another layer of flavour.
Monash recently updated common tomatoes as being higher in fructose than they were previously. If you have no issues with tomatoes, use 4 tomatoes. If tomatoes don’t work for you, use 2 tomatoes, 150g of grated Kent pumpkin and some extra lime juice. See the body of the post for more information.
Add chilli to your taste. If you prefer more spice, add 2 chillies.
Tried this recipe?Let us know how it was!