Paneer Makhani

Ingredients for 2 servings:

• 2 tbsp ghee
• 4 cardamom pods, green
• 1 chili pepper(s)
• 4 cloves garlic
• 2 cm ginger
• 1 m.-sized onion(s)
• 5 m.-large tomato(s)
• 1 tbsp tomato paste
• 12 cashews
• 1 tsp turmeric
• 1 pinch of salt
• 300 ml water
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp cayenne pepper
• 1 tsp fenugreek leaves
• 1 tsp honey
• 1 tsp coriander
• 400 g paneer (Indian cream cheese)
• 1 cup crème fraîche
• 150 g jasmine rice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

simple, vegetarian, Indian

The hardest part of this dish is getting the ingredients; the rest is kept as simple as possible. Put the rice in the rice cooker. I usually use a ratio of 2 parts rice to 3 parts water. For the sauce, add the following to a pan and heat: half the ghee, cardamom, half the chili and ginger, chopped garlic cloves, onion and tomatoes, chopped tomato paste, cashews, turmeric, and salt to taste. Then add the water and let everything simmer for 15 minutes. Then put it in a blender and puree it, and the sauce is ready. Cut the paneer into 1cm cubes. If you don’t have paneer, just use tofu. Add the other half of the ghee, chili, and ginger to the pan. Add the paneer, cumin, cayenne pepper, fenugreek leaves, and honey. Lightly fry, stir in the sauce and crème fraîche, and garnish with coriander. Enjoy with rice.