Sikh parade inspires recipe

Inspired by all of the delicious food I ate Sunday at the Sikh parade, I decided to recreate one of my favorite treats, Paneer Tikka Masala.

PANEER TIKKA MASALA

Ingredients

2 tablespoons vegetable oil

1 cup chopped onion

1 tablespoon fresh grated ginger

1 tablespoon fresh chopped garlic

1 cup chopped tomato

1 cup cashews

1 tablespoon tandoori paste

1 teaspoon masala seasoning

1 cup water

2 cups plain yogurt

Salt and pepper, to taste

1 pound paneer cheese (use queso fresco if paneer is not available)

1⁄2 cup chopped cilantro

Putting it together

In a large sauté pan over medium heat, add the oil and the onion and cook until the onion is golden brown. Add the ginger and garlic and cook for one more minute. Add the tomato, cashews, tandoori paste, masala and water and bring to a boil. When boiling, turn the heat to low and cook for about five minutes.

Add the yogurt, season with salt and pepper and cook for about five more minutes. When the mixture starts to thicken, add the cheese and the cilantro and cook for about five more minutes. Adjust seasoning, if needed, by adding salt and pepper — or even some cayenne pepper if you like it spicy.

Serve your Paneer Tikka Masala while still hot with some steamed basmati rice and naan and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.