Recipe courtesy of amaranthinepoetry 

Ingredients:

● 4 tablespoons unsalted butter, 1/2 stick

● 2 green chilies, finely chopped

● 1 large onion, finely chopped

● 1 tablespoon garlic, crushed

● 1 tablespoon ginger, crushed

● 1 ½ cups tomato puree/finely chopped

● 1 teaspoon ground coriander

● 1 tablespoon paneer masala (OR use peppercorns, cinnamon sticks, bay leaves and cloves)

● 1 red bell pepper, sliced lengthwise

● 1 teaspoon salt, to taste

● 2 cups heavy cream (480 mL)

● Cube one medium block of paneer (Indian Cottage Cheese)

Cooking:

● Melt the butter in a saucepan or a wide pot over medium heat.

● Add chilies (along with the whole spices- if no paneer masala) and cook for 2-3 minutes. Stir occasionally. Add the onion and saute until translucent or light brown for about 5 minutes. Add the crushed garlic and ginger and cook for 2-3 minutes, until fragrant. Stir occasionally.

● Add the tomato puree, once the onions start changing color. Stir well and cover again. Cook until the tomato looks like it's almost separating, and is reduced in volume by half, about 10 minutes. Let it simmer.

● Add the coriander powder and paneer masala (if no whole spices). Stir well for about a minute. Add the red bell pepper and cook until the pepper is half-cooked, about 5 minutes. Add the salt, cover again, and cook for another 5 minutes.

● Add the heavy cream. Stir well, then add the cubed paneer and cover. Cook for 25 minutes until all the ingredients are tender.

● Garnish with cilantro or a dash of double cream. Best served with Roti.

NOTE:

● If you can get your hands on paneer masala, you can add it after you add the tomatoes.

● If you do not have paneer masala, make sure to add the mentioned whole spices in the oil at the beginning.

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Author's Note:

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