Ingredients
4tbspunsalted butter,(½ stick)
2green chillis,sliced
1large onion,finely chopped
1tbspgarlic,crushed
1tbspginger,crushed
1½cupstomato puree
1tspground coriander
1tbsppaneer masala
1red bell pepper,sliced lengthwise
1tspsalt,to taste
2cupsheavy cream
14ozpaneer cheese,(1 block) cubed
fresh cilantro,to garnish
naan bread
rice,cooked
Preparation
Melt the butter in a 5-quart pot over medium heat.
Add the chili, and cook for 2 to 3 minutes, stirring occasionally.
Add the onion and saute for about 5 minutes until translucent.
Add the crushed garlic and ginger and cook for 2 to 3 minutes until fragrant, stirring occasionally.
Reduce the heat to low, cover, and cook for about 10 minutes until the onion is completely softened.
Stir occasionally to make sure the bottom doesn’t burn.
Add the tomato puree. Stir well and cover again.
Cook for about 10 minutes until the tomato looks like it’s almost separating, and is reduced in volume by ½.
Add the coriander and paneer masala. Stir well.
Add the red bell pepper and cook for about 5 minutes until the pepper is half-cooked.
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 and serve with naan or rice.
Enjoy.
