Panir (Paneer) Mukhanawala

Creamy fresh panir with a rich sauce. Be sure to see my panir recipe, too!

• Ready In: 35 mins
• Serves: 12

Ingredients

• 1 1⁄2 lbs panir, from 1 gal milk
• 1  teaspoon gingerroot, grated
• 1⁄2 teaspoon turmeric
• 4  cloves
• 4  cardamom pods
•  salt
• 1⁄2 cup cashews, soaked in water 25 minutes
• 1  teaspoon sugar
• 2  tablespoons butter
• 4  tablespoons ghee
• 2  cups tomato puree
• 1⁄2 teaspoon chili powder
• 1  cinnamon stick
• 2  teaspoons garam masala
• 1⁄4 cup  cream
• 6  tablespoons fenugreek leaves, dry
•  lemon wedge

Directions

1. Deep fry panir in oil until golden brown, then drain and set aside.
2. Blend cashews into a smooth paste and set aside.
3. Heat ghee in a heavy bottomed pot.
4. Add cinnamon, cloves, & cardamom.
5. After they crackle, add ginger, fenugreek leaves, and cashew paste.
6. Stir for 1 minute, then add tomato puree, chili powder, turmeric and garam masala.
7. Cook 3 minutes, then add sugar and 2 c water.
8. Cook for 5 minutes, add cream and mix well.
9. Bring to a boil and add butter, panir and salt.
10. Bring just to a boil and remove from heat.
11. Serve with lemon wedges.