Indian Styled Feta Cheese - Ekadasi Paneer Makhani

Submitted by Sudika

"Simple, easy, yet delicious. This recipe is especially for Ekadasi, but if you aren't fasting, then add a teaspoon each of garam masala and turmeric as well. The full fat feta cheese/paneer and cream will work as well, just I don't like to see the fat floating in the sauce."

 

• Ready In: 20mins
• Ingredients: 14
• Serves: 4

ingredients

• 2 teaspoons ghee
• 1 cinnamon stick (5cm)
• 2 bay leaves
• 1 curry leaf, chopped
• 1 tablespoon gingerroot (grated)
• 2 green chilies, slit
• 1⁄2 cup light cream
• 200 g reduced-fat feta cheese, rinsed (I prefer the Greek-style)
• 6 -8 large tomatoes (peeled, chopped and pureed)
• 1⁄2 green bell pepper, chopped
• 1 teaspoon brown sugar
• 1 teaspoon salt, use fasting salt for ekadasi (or more to taste)
• fresh thyme, chopped
• fresh coriander, chopped

directions

1. Heat ghee. Add ingredient 2-6 and fry for few seconds tilla romatic.
2. Add tomatoes and pepper and cook on medium-high for 10 minutes or so, till thick. Lower heat and stir in salt, sugar, cream, herbs and feta and cook for 2 or 3 minutes more.
3. Serve hot with baked potato for Ekadasi; Basmati rice for any other day.