Serve with lightly buttered basmati rice or an Indian flat bread for a taste of India.
Paneer Butter Masala
400 grams of paneer cheese, cut into 1-inch cubes and fried in a few tablespoons of butter until golden brown
1 onion, finely chopped
1 tablespoon of ginger, finely minced
1 clove of garlic, crushed
a mixture of 6 - 8 green and red chilies, finely minced
3 medium tomatoes, chopped and pureed
1 teaspoon of chili powder
1 teaspoon of coriander powder
1 teaspoon of ground cumin
dash of cayenne
1 teaspoon of methi leaves (dried fenugreek leaves)
pinch of asafoetida
1/2 teaspoon of turmeric
1 teaspoon of sea salt
2 tablespoons of coconut
1 generous teaspoon of garam masala
2 tablespoons of butter
2 - 3 tablespoons of whipping cream
2 - 3 teaspoons of fresh coriander, chopped, for garnishing
Using a mortar and pestle, make a paste with the ginger, garlic and chilies.
In a large frying pan or wok, heat a few tablespoons of ghee or a mixture of butter and oil. When hot, add the onion and fry until it is softened and just begins to turn brown. Now add the ginger, garlic, chili paste and stir and fry for a few more minutes.
Now add the chili powder, methi leaves, coriander, cumin, cayenne, turmeric, asafoetida, coconut and salt. Stir and pour in the tomato puree. Simmer over medium heat for roughly 5 minutes.
Add the fried paneer cubes to the pan, along with the garam masala. Simmer for 10 minutes, adding a bit of water depending on how thick you want the gravy to be. Add the butter, remove from heat and stir in the whipping cream. Cover and let sit for a few minutes or so to allow the flavours to blend.