2 green chillis, sliced

1 large onion, finely chopped

1 tablespoon garlic, crushed

1 tablespoon ginger, crushed

1 small tomato puree tin

1 teaspoon ground coriander

1 tablespoon curry powder

1 teaspoon salt, to taste

1 tbs paprika powder

Double cream (480 mL)

14 oz paneer cheese, 1 block, cubed (395 g)

Preparation

Melt the butter in a pot over medium heat.

Add chili, and cook for 2-3 minutes, stirring occasionally. Add the onion and saute about 5 minutes. Add the crushed garlic and ginger and cook for 2-3 minutes, until fragrant. Stirring occasionally. Reduce the heat to low, cover, and cook until the onion is completely softened, about 10 minutes. Stir occasionally to make sure bottom doesn’t burn.

Add the tomato puree. Stir well and cover again. Cook until tomato looks like it’s almost separating, and is reduced in volume by half, about 10 minutes as the butter is separated

Add the coriander and curry powder. Stir well. Add the paprika powder and cook about 5 minutes. Add the salt, cover again, and cook for another 5 minutes.

Add the double cream. Stir well, then add the cubed paneer and cover. Cook for 25 minutes all the ingredients are tender on low heat.

Bon appetite 😊 Enjoy
by
Parmjit Sohall
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