Month of September: “660 Curries” Recipe: Cashew Cheese with a Bell Pepper Sauce (Simla Mirch Paneer)

“Loneliness is a sign you are in desperate need of yourself” Rupi Kaur

I am surprisingly in love with the exquisiteness of Indian curries. Tonight I took the homemade paneer that I made last evening and transformed it into this beautiful dish with a rich orangey red sauce. It was perfectly scented with cardamom and just about the easiest recipe in the world to make. Heaven on earth.

Ingredients: 1/4 cup raw cashew nuts, 2 large red bell peppers (stemmed, seeded and cut into 1 inch pieces, 6 green cardamom pods, 2 to 4 fresh thai, cayenne or serrano chilies (stems removed, seeds removed if you want less heat), 1.5 teaspoon sea salt, pinch cayenne, 8 ounces of paneer cut into 1 inch pieces and pan fried, cilantro for garnish

1.Pan fry the paneer by putting about 1/4 cup of oil (I used olive because I don’t like canola) in a non stick skillet. Fry paneer in a single layer for about 7-10 minutes until they are honey brown in color on all sides. Place on a paper towel to drain.

2.Pour 2 cups of water into a medium sauce pan and add the cashews, bell peppers, cardamom pods and chilies. Bring to a boil over medium heat and then reduce to low, cover the pan and cook, stirring occasionally until peppers are fork tender for about 20-25 minutes. Transfer the contents into a blender and puree until smooth. Return contents back to the saucepan. Stir in salt, cayenne and paneer and simmer for about 5 minutes on medium low heat until paneer is warmed. Sprinkle with cilantro and serve with naan.

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