Shahi Paneer

8 large tomatoes, cut into wedges
1/2 cup loosely packed cilantro, stems included
3 T peanut oil or ghee
1/2 cup pistachios or cashews
1/2 cup golden raisins
5 serrano peppers, punctured
3 T peeled and finely chopped fresh ginger
3 T coriander
1 T cumin
2 t dried fenugreek
1 t paprika
1 1/2 t garam masala
1 1/2 t salt, or to taste
1/2 cup nonfat plain yogurt, whisked
1 cup water
1 cup heavy cream or milk
1 pound paneer
cilantro for garnish

Puree the tomatoes and cilantro in a food processor and set aside. Heat the oil in a large nonstick saucepan over moderately high heat and fry the nuts and raisins, stirring, until the raisins start to puff up, 1 to 2 minutes. Remove to plate lined with paper towels and reserve for garnish.

Add the peppers and ginger and cook, stirring, until the ginger turns golden, about 1 minute. Add the pureed tomato mixture and cook over high heat for 3 to 4 minutes, then reduce the heat to medium and cook until all the liquid evaporates, 25 to 30 minutes.

Stir in the coriander, cumin, fenugreek, paprika, 1 teaspoon of the garam masala, and the salt, then add the yogurt a little at a time, until all of it is absorbed into the tomatoes.

Increase the heat to high, add the water, and bring to a boil. Then add the cream and simmer over medium heat for 7 to 10 minutes to blend the flabors.

Mix in the cheese and simmer for 5 to 7 minutes. Transfer to a serving dish, garnish with the remaining garam masala, cilantro, and reserved nuts and raisins.

Source: unknown

Prepared by: Frith for the March 2003 meeting