The Guiltless Paneer
Ingredients
- 350 grams paneer, cubed about 12 ounces
- 2 tbsp unsalted butter
- 1 cup water
- 1 cup Pomi Strained Tomatoes Or you can use 4 small tomatoes, diced
- 1.5 tsp salt
- 1 large red onion, finely chopped
- 1/2 inch fresh ginger, minced
- 6 cloves garlic, minced
- 15 whole cashews, soaked in water for 15 minutes
- 1 whole bay leaf
- 2 whole green cardamom
- 2 whole black cardamom
- 8 whole black peppercorn
- 1 inch cinnamon stick
- 1 tsp Kashmiri red chili powder optional
- 1/2 can light coconut milk
- 1 tsp sugar
- 1 tbsp Kasuri Methi for garnish
Instructions
- In a medium to large size pan, heat butter and add onions, ginger, and garlic. Saute until the onions begin to become soft.
- Add green and black cardamom, peppercorn, cinnamon, bay leaf and cashews and saute for 3-5 minutes. On low heat, add water and let the spices simmer for another 5 minutes. This is where the magic happens!
- Turn the stove off and let the mixture cool. Blend once cool enough with the strained tomato.
- Add the blended mixture back into the pan and then add the paneer, red chili and salt as well. (See notes on paneer). Cook on low with a lid for 5-10 mins, stirring occasionally to prevent from sticking.
- Once the paneer has softened into the curry, add sugar and coconut milk. Let it cook for another 5 minutes and then top with kasuri methi for garnish. Enjoy with cumin rice, naan, or roti!
Notes
- To prep the paneer a little, you have two options - Either boil the paneer in water first, to soften it, or pan fry it a little on the stove before adding to the curry. In this recipe.
- After putting it in the fridge or freezer, the paneer may soak up some of the liquid. Simply add some water to it and a pinch of salt to make it the same consistency again!