Shahi Paneer (Cottage Cheese In A Rich Cream Sauce)
|Cottage cheese||300 Gram (Cubed Or Cut In Diamond Shapes)|
|Cooking oil||2 Tablespoon|
|Onions||2 , finely chopped|
|Ginger||1⁄2 Inch, grated|
|Green chilies||2 , deseeded and sliced|
|Chopped coriander||2 Tablespoon|
|Tomatoes||2 Large, chopped (Pureed Or Blanched)|
|Tomato sauce||1 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Cream||1 Cup (16 tbs), lightly beaten smooth|
|Garam masala||1⁄2 Teaspoon|
Heat the oil.
Add the onions.
Fry till softened but not browned.
Add the ginger and chillies and fry for a few minutes, stirring and adding a few teaspoons of water if needed.
Add the turmeric, coriander and tomatoes and fry till the fat separates.
Add the sauce, salt, and pepper and keep on the fire for another few seconds.
Just before serving, add the cream.
Heat through but do not boil the mixture too much so the cream does not turn into ghee.
Add the cottage cheese.
It would be better if you left it to drain for about 1/2 an hour before adding it to the sauce.
The best way to do this is to put it on a tilted plate.
If you prefer, you may fry the cheese lightly before adding it, but I don't normally like to do this.