Recipe by ashwebster
this is an amazing paneer dish given to my by my indian friend. again you can adjust the quantities and the gravy for your liking. i like it quite rustic but you can make it smoother like in the restaurants. also i used frozen fenugreek as i couldn't find dried fenugreek leaves.
Top Review by Mia in Germany
This was truly amazing! I've never had paneer before and decided to give some home made paneer from goat's milk a try. Worked like a charm and tasted awesome. I loved the flavour of the fenugreek leaves, it's what makes this taste really special. Thanks for sharing!<br/>Made for PAC Spring 2014
- 2 medium onions, grinded
- 400 g chopped tomatoes
- 14.79 ml dried fenugreek leaves
- 9.85 ml coriander powder
- 4.92 ml cumin powder
- 4.92 ml turmeric
- 4.92 ml chili powder
- 4.92 ml garam masala
- 300 ml double cream
- 4 garlic cloves
- 500 g panir, cubes
- 236.59 ml frozen peas
Directions See How It's Made
- Shallow fry the paneer in a pan with 1 cm of oil until it is golden brown all around and set aside on a kitchen paper covered plate.
- Grind the onion in the blender until pureed.
- Heat a 2-3 tablespoon of oil in a wok and fry minced garlic for 1 minute.
- Add the blended onion and continue frying on medium heat until the smell of raw onion goes, about 10-15 mins.
- Add the coriander, cumin, chilli and turmeric powder and continue frying for 3-4 mins.
- Blend the tin of tomato and fenugreek leaves in the blender until pureed.
- add the tomato mixture to the onion mixture in the wok and continue frying for 3-4 minutes until the mixture is cooked.
- add the grama masala and continue frying for another minute or two.
- Add the frozen peas and add salt to taste.
- add the double cream and bring it to boil and simmer for 3-4 minutes.
- for a more creamy liking, add more double cream. If not add water if you prefer more gravy.
- add the paneer and cover the wok and let it simmer on a very low heat for about an hour. Take care to not let the sauce stick to the bottom.
- For best results, make it the previous day, as it gives the paneer time to soak up the flavour.