Paneer Makhani

Date: 11/7/2009
By Sunita Singh

Ingredients:

• 4 tblsp unsalted butter
• 1.5 cups tomato sauce
• 1/4 cup dried fenugreek leaves, soaked in a bowl of water and skimmed off before use
• 1.5 tsp ground red pepper
• 1.5 tsp sugar
• 3/4 tsp salt
• 12 oz paneer cut into 1 inch cubes
• 3/4 cup cashew puree (make a smooth puree in 1 cup water), or 3/4 cup heavy whipping cream
• 1.5 tsp cumin seeds, toasted and ground

Method:

• Melt 3 tblsp of the butter in a small saucepan over medium heat. As soon as the butter melts, pour in the tomato sauce. Then stir in the fenugreek leaves, red pepper, sugar, and salt. Reduce the heat to medium low, partially cover the pan, and simmer, stirring occasionally, until the butter starts to separate from the sauce, 12 to 15 mins.
• Add the cashew puree or cream, cumin, and paneer. Cover the pan and simmer, stirring occasionally but gently to make sure you do not break up the cheese cubes, until the cheese absorbs flavor from the sauce, 6 to 8 mins.
• Add the remaining 1 tblsp butter.