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Paneer Makhani (Paneer cheese with spiced tomato and cashew cream)
Ingredients.
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2g Chilli Powder 5g Ginger 5g Tomato Puree 10g White Onion 15g Garlic 15g Whole Roasted Cashew 20g Shallots 30g Butter 60g Whipping Cream (with excess for garnishing) 260g Paneer Cheese |
450g Cherry Tomatoes 15ml Cooking Oil 1 Piece Whole Cinnamon Stick 2 Pieces Bay Leaves 4-5 Pieces Cardamom 3 Pinches Garam Masala To Taste Pepper Powder To Taste Salt To Taste Sugar To Garnish Coriander Leaves |
Methods.
1. Into your hand blender mixing beaker, add white onion, garlic, shallot and ginger, and blend together to form paste.
2. In a pot, lightly heat up cooking oil. Melt butter. Fry cinnamon, cardamom, bay leaves and blended paste for about 2 minutes.
3. Add chilli powder, and continue stirring until well mixed. Add cherry tomatoes and tomato puree, and fry until cherry tomatoes are softened, for about 8 minutes. Fully-ripened tomatoes make the gravy sweeter, while those not fully-ripened make it sourer. Add water to soften tomatoes more quickly.
4. Remove cinnamon, cardamom and bay leaves. Continue cooking for 10 minutes. Add cashew. With your hand blender, blend the mixture directly in pan until smooth. Cashew makes the gravy thicker and creamier. It could also be substituted with almond.
5. Add garam masala and paneer cheese. Season with salt, pepper and sugar. Add whipping cream and stir well.
6. Remove from heat. Top with excess whipping cream. Garnish with coriander leaves. Serve and enjoy.
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