The nuts in my Shahi Paneer gravy did not blend smoothly, leaving a gritty texture. What is the correct way to process them?

Question

Did the nuts in your Shahi Paneer gravy not blend smoothly? Discover the correct way to process them, such as soaking, to avoid a gritty texture.

Answer 1

To achieve a smooth Shahi Paneer gravy, soak the nuts in warm water for at least 30 minutes before blending, and use a high-powered blender or food processor.

Detailed Explanation:

The gritty texture in your Shahi Paneer gravy is likely due to insufficiently processed nuts. Here's a step-by-step guide to ensure a smooth result:

1. Soaking: Soak the nuts (cashews, almonds, or a combination) in warm water for at least 30 minutes, or preferably 1-2 hours. Soaking softens the nuts, making them easier to blend into a smooth paste. For even better results, soak them in hot water for 15-20 minutes.
2. Draining: Drain the soaked nuts and discard the soaking water. This water contains phytic acid, which can inhibit nutrient absorption.
3. Blending: Use a high-powered blender or food processor. Add a small amount of fresh water or milk (about 1/4 cup per cup of nuts) to aid in the blending process. Blend until you achieve a completely smooth and creamy paste. If using a regular blender, you may need to blend for a longer duration and scrape down the sides occasionally.
4. Straining (Optional): For an ultra-smooth gravy, you can strain the nut paste through a fine-mesh sieve or cheesecloth to remove any remaining tiny particles. This step is particularly helpful if your blender isn't very powerful.
5. Adding to Gravy: Add the smooth nut paste to your Shahi Paneer gravy as per your recipe instructions.

Pro Tip:

To prevent the nut paste from splitting or curdling when added to the hot gravy, temper it first. Take a spoonful of the hot gravy and mix it into the nut paste before adding the paste to the entire pot. This gradually raises the temperature of the nut paste and helps it blend seamlessly.