Shahi Paneer - Paneer in rich creamy tomato gravy

Shahi Paneer is a favorite on any Indian buffet- the bright red sauce, the tangy taste- the creamy finish- yum!!
The prep takes a bit of time but the end result is totally worth it. And it's not at all complicated.

For the base sauce

5 Large tomatoes
1 medium onion
7-8 garlic cloves
1 TBS sliced ginger
2-3 red chilies
4-5 cardamoms
3 bay leaves
2-3 pieces of cinnamon
1/2 cup cashews
2 TBS butter
1 cup water

Put everything in a large saucepan and bring to a boil. Lower heat and let it simmer, covered for about 20 minutes. Then pick out the pay leaves and blend it to a smooth consistency.

1 package paneer - cut into cubes or slices
1 tsp ginger - peeled and cut into think matchsticks
2 green chilies sliced lengthwise
salt to taste
2 TBS honey
1/2 tsp red chili powder (or more if you like it spicy)
2 TBS oil
1 TBS butter
1/2 cup heavy cream (half and half will do)
1 TBS kasoori methi (dried fenugreek leaves)
fresh coriander leaves for garnish - optional

In a large saucepan, heat the oil, add the chilies and ginger, paneer cubes and red chili powder and fry for a couple of minutes. Then add the sauce and give it a stir. Add the salt and honey. Crush the kasoori methi (simply rub it between your hands) and add it to the sauce. Bring it all to a boil. Finish it with the cream and butter.
Just before serving garnish with fresh coriander leaves. (thats cilantro leaves)
The ubiquitous Naan is the best side dish with this regal dish.

Chicken and vegetable soup

Chicken soup for the soul...Comfort food at its best. And so easy to make.

Like all soups this one needs a good stock to start with. That is what will give the soup its true flavour. You can find  the recipe for chicken stock right here http://mykitchenbyswati.blogspot.ca/2014/11/learn-basics-chicken-stock.html
A good stock, with all the other vegetables and aromatics we add will make a really good soup.


2 litres chicken stock
1 cup cubed chicken (boneless) I usually use the thigh meat, it holds up better
1/2 cup celery diced
1/2 cup carrots diced
1/2 cup yellow onions diced
2 garlic cloves
1 sprig thyme
salt
pepper
lemon
1/3 cup pearl barley
2 tbs finely chopped onion
1 clove garlic finely chopped
olive oil

Use a big enough pot, so you don't crowd the ingredients.
Heat about 2 TBS of olive oil, add the 2 TBS chopped onion and 1  clove of garlic and saute till transparent. You do not want to brown the onion. Add the barley and saute well. You will notice a difference - the barley will feel sandy when its been sauteed well. This will take about 5 minutes.
Add the cubed chicken, Saute till chicken changes colour.
Add the celery, carrots and onions. Give it a quick stir and add the chicken stock. Drop in the whole garlic cloves, the sprig of thyme. Add salt and pepper. Bring to a boil. Lower to a simmer and cover and let it cook, till the barley is soft.
Fish out the thyme and the garlic cloves. Add a healthy squeeze of lemon. Check for seasoning.

A perfect meal for a winter evening.