Updated: Mar 8
Preparation Time: 20 min. Cooking Time: 30 min. Serves 4
500 grams Paneer (Cottage Cheese)
1½ cups Fresh Tomato Puree
1 Onion 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
1 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 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!