Indian Styled Feta Cheese - Ekadasi Paneer Makhani

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: 20 mins
• 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.