Indian Series: Paneer Masala

Serves: 2-3

Prep: 5 min

Cook: 25 min

Total: 30 min

Paneer masala is a great vegetarian favorite of ours. Full of flavor and spice, this dish is cheesy-goodness in a well balanced gravy.

Ingredients

Gravy

½ tbs oil

1 cardamoms

½ cup onions, cubed

¾ cups tomatoes, finely chopped

⅛ tsp salt

⅜ tsp sugar

6 cashews

¼ tsp, or more, red chili powder

½ tsp garam masala powder

½ tsp coriander powder

Spices

1 bay leaf

½ inch cinnamon stick

1 green cardamom

1 to 2 whole cloves

Paneer Masala

¾ tbs butter

¾ tsp ginger garlic mix (¼ inch grated ginger, 1-2 garlic cloves, finely chopped & smashed)

⅛ tsp, or more, red chili powder

100 to 125 grams paneer (1 heaping cup)

¼ to ⅜ tsp fenugreek leaves

2.5 tbs heavy cream

1 tbs cilantro for garnish

Instructions

1. Heat 1 tbs of oil in a large skillet and add in 1 green cardamom.

2. Then add ½ cup of cubed onions and fry, stirring until transparent.

3. Throw in the ¾ cup of chopped tomatoes and ⅛ tsp salt. Cover the skillet and cook for about 3 minutes.

4. Add in ½ tsp of garam masala, ½ tsp coriander powder, cashews, ¼ tsp red chili powder and ⅜ tsp sugar. Turn off the stove and cool completely.

5. Transfer the mixture to a blender with 1 cup of water and puree. Set aside for later use.

6. In the same pan, heat 1 ½ tbs butter and saute the cinnamon, garlic cloves, cardamom, and bay leaf for about 1-2 min. Next, add in the ¾ tsp garlic ginger mix.

7. Pour the puree back into the skillet, and add ⅛ tsp red chili powder and mix.

8. If needed, you can add a little bit of water to the mixture. Up to ¼ cup of water.

9. Cover and cook until the gravy thickens. You can test this by using a wooden spoon and seeing how it clings onto the spoon.

10. Lower heat and add in the paneer and fenugreek. Cook on low for 2-3 min, and add in the cream.

11. Serve with rice, garnish with cilantro and enjoy!