Butter Paneer
Serves 4-6 | Intermediate
2 pounds of paneer* cut into 1/2-inch cubes
3 small onions, peeled
6 large fresh garlic cloves, peeled
2-inch knob of fresh ginger, peeled
3 green Thai chilis, deseeded or not depending on how spicy you like them
3 small tomatoes, seeds removed
3 tablespoons butter
1 tablespoons of olive oil
1 teaspoon ground coriander
1 1/2 teaspoon cumin seed
1/2 teaspoon mustard seeds
1 1/2 teaspoon of turmeric
2 teaspoons of sweet paprika
1 tablespoon tomato paste
1 1/4 cup heavy cream
1 1/2 teaspoons kosher salt
2 1/2 tablespoons granulated sugar
1/3 cup cilantro, chopped
Heat a dry, non-stick sauté pan over medium-high heat then toast the paneer in batches of 2 or 3 until the pieces are evenly toasted. Transfer to a plate.
Place the onions, garlic, ginger, and chilis into a food processor and process until very finely chopped. Transfer to a bowl and set aside.
Place the tomatoes into the food processor with 1/4 cup of water and puree until smooth. Set aside.
Heat the butter and olive oil in a heavy bottomed pot over medium heat. Add the coriander, cumin and mustard seeds and toast for a minute then increase the heat to medium-high and add the pureed onion mixture. Sauté, stirring occasionally, for 5-7 minutes then add the turmeric and paprika and stir to combine. Add 1/4 cup water, stir to combine and cook for 3-5 minutes, stirring occasionally.
Add the tomato paste, cook for one minute, then add the pureed tomatoes and cook for about 10 minutes, stirring often. Once the mixture has reduced, add the paneer back into the pot and thoroughly coat each piece. Add the heavy cream, 1/2 cup of very hot tap water and the kosher salt and thoroughly mix. Bring the mixture to a boil then reduce to a simmer and simmer for 10-15 minutes until some of the liquid has reduced.
Turn the heat to medium-low and add the sugar and cilantro. Stir and cook for another minute then turn off the heat and allow to sit for a few a bit before serving hot.