Updated: Sep 11
Preparation Time: 20 min. Cooking Time: 30 min. Serves 4
500 grams Paneer (Cottage Cheese) 1 cups Fresh Tomato Puree 1 Onion Medium Size Chopped (preferably Indian Onions) 1½ inch Piece Ginger Chopped 3 Cloves Garlic Chopped 2 Green Chillies Chopped 1½ tbsp Oil 2 tbsp Butter 1 tsp Cumin Seeds ¼ tsp Asafoetida (Hing) 1 tbsp Honey 1½ tbsp Tomato Puree 1 tsp Turmeric Powder 1 tsp Red Chilli Powder 1 tbsp Kashmiri Chilli Powder 1 tsp Coriander-Cumin Powder (Dhana Jiru) 1 tbsp Garam Masala Powder 1 tbsp Kasoori Methi (Dry Fenugreek Leaves) Salt to taste ¼ cup Double Cream
Cut paneer into bite-size cubes, heat oil for shallow frying in a pan over medium heat, add the paneer cubes and sprinkle some salt and garam masala powder, fry on both sides with light brown colour, drain over kitchen paper.
Make a smooth paste of the onion, ginger, garlic and green chillies in a blend.
Heat oil in a pan, add cumin seeds, asafoetida and onion paste mixture, sauté it on medium heat until the raw smell goes away. It would take about 5-7 minutes.
Next add the butter, turmeric powder, chilli powder, kashmiri chilli powder, coriander-cumin powder, garam masala powder and kasuri methi, and sauté the masala for a minute.
Add the fresh tomato puree, honey, tomato puree and ¼ cup water, stir well and bring the mixture to a boil and simmer on low heat for 5-7 minutes till it gets slightly thick.
Now add the double cream and paneer, mix well and simmer for 5 minutes with the lid on, stirring occasionally.
Enjoy hot with Tandoori Naan or rice!
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