Ingredients
1cupplain yogurt,thick
1tsplemon juice
1tspfresh ginger paste,from tube
1tspfresh garlic paste,from tube
¾tspgaram masala
¼tspturmeric
1tspfresh hot chili paste,from tube
1tsphot paprika
2tbspvegetable oil
¼tspkosher salt
250g*homemade paneer,(see Recipe Notes for recipe) cut into 1-inch wide and 2-inch long
1tbspunsalted butter
1½tspfresh garlic paste,from tube or diced
1½tspfresh ginger paste,from tube or diced
16oztomato puree
2tspgranulated sugar
1tspgaram masala
1tspground cumin
¾tspground coriander
½tspred chili powder
¼tspturmeric
⅓cupwater
2tspdried fenugreek leaves
¼cupheavy whipping cream
kosher salt,to taste
fresh cilantro leaves,torn, for garnish
4cupcooked rice
Preparation
Combine all ingredients except the paneer cubes in a bowl and whisk together.
Add the paneer cubes and gently spoon the marinade over to cover them.
Cover the bowl and place in the refrigerator for at least 2 hours.
In a large saucepan, melt the butter over medium heat. Add the garlic and ginger and sauté for 1 to 2 minutes.
Add the tomato puree, sugar, garam masala, cumin, coriander, red chili powder, and turmeric; stir to fully combine.
Bring to a simmer over medium-low heat and allow to simmer, stirring periodically for 15 to 20 minutes.
While the sauce is simmering, remove the paneer cubes from the marinade and place them on a baking sheet lined with parchment paper or a silpat and place them underneath the broiler for 1 to 2 minutes. Set aside.
Add the water and simmer for 5 additional minutes.
Stir in the cream and fenugreek, add the paneer cubes and simmer for 10 minutes.
Salt to taste.
Serve over rice with a garnish of cilantro leaves. Enjoy!
