Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons neutral oil (or ghee)
  • 1 teaspoon salt
  • ½ teaspoon turmeric powder
  • ¼ teaspoon cayenne powder
  • 16 ounces paneer (cubed)
  • 2 tablespoons ghee (or butter, ¼ cup)
  • ½ of one medium white onion (diced)
  • 1 serrano chile (seeded, minced)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 1 ½ teaspoons garam masala
  • ½ teaspoon paprika
  • 1 8-ounce can tomato sauce
  • 1 green bell pepper (seeded, sliced into strips)
  • 1 tablespoon dried fenugreek leaves
  • 1 teaspoon salt (plus more to taste)
  • 1 tablespoon neutral oil
  • 1 ¼ - 1 ¾ cups heavy cream (see Notes for vegan)
  • 1 lemon (quartered)
  • basmati rice (or cauliflower rice)
  • naan
  • fresh cilantro (chopped)

Instruction

  • In large bowl, thoroughly combine oil and spices for paneer. Place paneer in bowl and coat completely with oil-spice mixture. Set aside.
  • Heat ghee in large skillet over medium heat. Add onion and cook until softened, approximately 5 minutes.
  • Add serrano chile, garlic, and ginger. Reduce heat to medium-low. Cook, stirring occasionally, until mixture achieves a nice toffee color, approximately 20 minutes. Add drops of water periodically as needed if mixture starts to dry out or stick.
  • Add garam masala and paprika. Stir well. Cook until fragrant, approximately 3-5 minutes. Add more water as needed to reduce sticking.
  • Stir in tomato sauce, then transfer mixture to blender. Blend until smooth, then return sauce to skillet.
  • Add sliced bell pepper, fenugreek, and salt.
  • Simmer mixture until caramelized and paste-like, approximately 5-10 minutes on medium-low heat. Mixture will be thick and pepper slices will be softened.
  • While mixture simmers, heat 1 tablespoon oil in another large skillet over medium heat.
  • When oil is hot, add cubed paneer to oil and sprinkle a big pinch of salt on top. Pan-fry until golden brown on a couple of sides, approximately 3-5 minutes. Homemade paneer will need less time, store-bought paneer can handle 5 minutes. Transfer cooked paneer to plate.
  • Add cream to sauce mixture and stir until smooth. Taste and adjust seasonings as needed.
  • Add paneer to sauce and squeeze juice of one lemon quarter on top. Stir well. Add more lemon juice to taste.
  • Serve over basmati or cauliflower rice with naan. Top with plenty of chopped cilantro.