Paneer - ellen's fresh cheese curry

4 Servings

Ingredients

QuantityIngredient
2eachesOnions, chopped
6eachesGarlic; cloves, crushed
1tablespoonCoriander seeds
½cupGhee
½poundsPaneer
1tablespoonGinger; grated
4eachesBay leaves
2tablespoonsGaram masala
1teaspoonTumeric
cupCurrants or sultanas
½poundsNuts; raw (almonds, cashews
¾cupYogurt
2eachesChilies; green, chopped
½poundsTomatoes; peeled & sliced
1xSalt to taste
1eachGarnish
1xGaram masala
3tablespoonsCoriander leaves; chopped

Directions

Fat grams per serving: Approx. Cook Time: 1:15 Mix raw nuts with 1 tablespoon of ghee and roast in microwave for 5 minutes, stirring often to brown even. Make a paste by grinding together half the onions, the garlic and coriander seeds. Heat the ghee in a frying pan and cut the paneer into 1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate. Add the remaining onion and the ginger to the ghee in the pan, add the bay leaves and fry until the onion is golden brown. Add the tumeric, garam masala and the paste mixture and fry until the ghee starts to separate. Add the cheese and currants along with the yogurt, chili,tomato and salt. Stir for 5-6 minutes over a low heat. Pour in water and simmer gently until reduced, about 20 minutes. Sprinkle with garam masala and coriander before serving. Serve with fresh naans or Pappads.