Saturday, May 12, 2012

Cashew Cheese with a Bell Pepper Sauce

You know your freezer is out of control when homemade paneer gets lost inside it for long enough that you can't remember when you made it. This dish requires a bit of simmering but very little attention. It's a bit on the sweet side, but very good.

One year ago: Thai-inspired Tacos
Two years ago: Vegetable Lasagna

Cashew Cheese with a Bell Pepper Sauce (from 660 Curries)

1/4 cup cashews
2 large red bell peppers (450g), stemmed, seeded, and cut into 1" pieces
6 green or white cardamom pods
2 - 4 fresh green Thai, cayenne, or serrano chiles, coarsely chopped
1 1/2 tsp coarse salt
1 tsp cayenne
8 ounces paneer, cut into 1" cubes and fried
2 tbsp finely chopped cilantro

1. Pour 2 cups water into medium saucepan and add cashews, bell peppers, cardamom pods, and chiles. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook until fork-tender, 20 - 25 minutes.
2. Blend ingredients until smooth using immersion blender.
3. Stir in salt, cayenne, and paneer. Cover and simmer over medium-low heat, stirring occasionally until warmed through, 5 minutes.
4. Sprinkle with cilantro and serve.

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