Paneer Makhani with a Twist Recipe

Description:

A vibrant, richly colored dish. The paneer cubes are a soft, creamy off-white, nestled within a deep red-orange sauce speckled with green cilantro. The sauce itself has a glossy sheen from the cream, and the aroma is rich with warm spices. The overall visual effect is one of warmth, comfort, and deliciousness. The dish is presented in a shallow bowl, allowing the vibrant colors to pop. The cilantro garnish adds a touch of freshness, contrasting beautifully against the rich sauce.

Ingredients:

• - 250g paneer, cubed
• - 1 large onion, finely chopped
• - 2 cloves garlic, minced
• - 1 inch ginger, grated
• - 1 tbsp tomato paste
• - 1 tsp garam masala
• - 1/2 tsp turmeric powder
• - 1/4 tsp red chili powder (adjust to taste)
• - 1/2 cup heavy cream
• - 1/4 cup butter
• - 1/4 cup chopped cilantro
• - 1/2 cup crushed tomatoes
• - 1 tsp cumin seeds
• - 1/2 tsp coriander powder
• - Salt to taste
• - 1/4 cup water

Instructions:

1. 1. Heat butter in a large pan or kadai over medium heat. Add cumin seeds and let them splutter for 30 seconds. Add the chopped onions and sauté until golden brown, about 5-7 minutes.
2. 2. Add minced garlic and grated ginger to the pan and sauté for another minute until fragrant. Stir in the tomato paste and cook for 1 minute, stirring constantly to prevent burning.
3. 3. Add turmeric powder, red chili powder, coriander powder, and garam masala. Stir well and cook for 30 seconds, allowing the spices to bloom. This step enhances the flavor profile of the dish.
4. 4. Stir in the crushed tomatoes and salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the sauce thickens slightly. Add 1/4 cup of water to adjust the consistency if the sauce becomes too thick.
5. 5. Gently add the paneer cubes to the sauce. Ensure that the paneer is evenly coated with the sauce. Cook for 5 minutes, being careful not to break the paneer.
6. 6. Reduce heat to low, and stir in the heavy cream. Cook for another 2-3 minutes, allowing the sauce to simmer and the flavors to meld together. Do not boil.
7. 7. Garnish with chopped cilantro.
8. 8. Serve hot with naan bread, roti, or rice. The creamy, rich sauce perfectly complements the soft paneer.