Origin: India

Ingredients:

1. Paneer – 200 grams
2. Onion – 2 medium
3. Tomato – 4 small
4. Ginger – 5 grams
5. Garlic – 3 cloves
6. Green Chillies – 2 medium
7. Coriander – 1 tablespoon
8. Oil – 1 tablespoon
9. Butter – 10 grams
10. Cream – 1/2 tablespoon
11. Turmeric Powder – 1/4 teaspoon
12. Kashmiri Chili Powder – 1/2 teaspoon
13. Garam Masala Powder – 1/4 teaspoon
14. Salt – 1/2 teaspoon
15. Sugar – 1/4 teaspoon
16. Black Pepper – 1/4 teaspoon

Recipe:

1. In a saucepan, bring water to a gentle boil and blanch the tomatoes for five minutes.
2. Peel and cut the onion into small dices, and finely chop the garlic and ginger.
3. Cut the block of paneer into inch-sized cubes and give them a light sauté, if preferred.
4. Add oil of choice in a frying pan and let it smoke gently at medium heat.
5. Add the diced onion and the chopped garlic and ginger and sauté them to remove the raw edge.
6. Peel and add the blanched tomatoes and sauté for another minute at medium-low heat.
7. Add the sautéed vegetables and green chilies to a blender and blend them to a paste.
8. Sieve the paste with a strainer or cloth to get a smoother mix to work with.
9. Add half of the butter to the frying pan and sauté the mix for a minute.
10. Add the turmeric, chilli and garam masala powder along with salt and sugar.
11. As the paste turns semi-dry, add the cubes of paneer and fold it in the mix.
12. Turn off the heat as the paste stops bubbling out water and add rest of the butter.
13. Add chopped coriander and fold it in with cream to give it a luscious finish.
14. Transfer the contents into a bowl and garnish with a splash of cream.
15. Sprinkle some chopped coriander and freshly ground black pepper on top.
16. Serve hot with warm roti, paratha, or even rice.

Extras:

1. Do not add too much water to the paste as it increases cooking time.
2. Squeeze in some lemon if interested to give the dish some acidity.