Indian stew with paneer cheese
4 servings
120 minutes
South Asian fresh paneer cheese in spicy Indian masala sauce is a popular part of lunches and dinners in India and is simply a good snack for companies.
1
Heat a tablespoon of melted butter in a pan.
- Clarified butter (ghee): 2 tablespoons
2
Add two pieces of cardamom, heat for 30 seconds, then add diced onion and sauté, stirring until the onion becomes translucent.
- Cardamom pods: 4 pieces
- Onion: 350 g
3
Add diced tomatoes, mix, and fry covered over medium heat until the onions and tomatoes soften. This will take about 10 minutes.
- Tomatoes: 1 kg
- Onion: 350 g
4
Then add garam masala.
- Garam masala: 1 tablespoon
5
Add ground coriander, chili, sugar, and cashews. Mix, remove from heat, and let cool.
- Ground coriander: 2 teaspoons
- Chili powder: 1 teaspoon
- Sugar: 0.5 teaspoon
- Cashews: 50 g
6
Blend the tomato-onion mixture in a blender until smooth puree.
7
In the same pan, reheat the ghee, sauté cinnamon, cloves, remaining cardamom, and bay leaf for a minute. Then lower the heat and add ginger-garlic paste, sautéing while stirring for 30 seconds.
- Clarified butter (ghee): 2 tablespoons
- Cinnamon sticks: 1 piece
- Cloves: 3 pieces
- Cardamom pods: 4 pieces
- Bay leaf: 1 piece
- Ginger-garlic paste: 2 teaspoons
8
Then pour in the tomato puree, cover again and cook on medium heat for another 5-10 minutes. To achieve the desired consistency, you can add a little water or, conversely, reduce the sauce without a lid.
- Tomatoes: 1 kg
9
Add diced cheese and fenugreek leaves, mix and simmer on low heat for another 2 minutes.
- Adyghe cheese: 250 g
- Fenugreek leaves (methi): 1 tablespoon
10
Then remove from heat and serve, drizzled with cream and garnished with cilantro.
- Cream: to taste
- Cilantro: to taste
