Using a paring knife, create a 2-inch incision in
the whole chile pepper. Remove the seeds if you
like the dish less spicy. Heat the canola oil in
a pan and fry the cubes of paneer until they are
golden brown.Transfer to a paper towel, leaving as
much oil as possible in the pan. Set the paneer
aside.
In a large deep saucepan, heat the oil. Fry the
onion in the oil, stirring frequently to prevent
it from burning, until the color is evenly golden
brown. Add the coriander. Cook for another 1-2
minutes, then add the remaining yogurt, stirring
frequently. Transfer to a mini-blender and blend
until the sauce is smooth. Add the heavy cream.
Set aside.
In the same saucepan, add 2 tablespoons of ghee.
Add garlic, cumin seeds, jalapeño pepper and red
chili powder. Cook until fragrant. Add the
coarsely diced fresh tomatoes, turmeric powder,
the masala sauce and about 1-½ cups of water.
Bring to a full boil then lower the heat to
medium-high. Cover with a dome-shaped lid to
enable the steam to fall back in the saucepan.
Cook for about 5 minutes, stirring often. Add the
tomato paste and the tomato sauce. Season with
salt. Add the fried paneer. Cook for another 8-10
minutes. Thicken the sauce with flour for a thick
texture.
Originally Submitted
6/28/2012
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