Paneer makhani

Based on this recipe. I made paneer earlier in the day then decided to make this not realizing that I had neither tomatoes nor fresh ginger. I improvised by using a cup of homemade salsa instead of the tomato puree and a teaspoon of dried ginger instead of fresh. It turned out well. (I don’t think I’d use store bought salsa, but who knows? Maybe it would work, too.)

• 2 generous cups Paneer cubes
• 1 large Onion,chopped coarsely
• 3 tbsp Butter
• 1/2 – 3/4 cups Tomato Puree (or 1 cup homemade salsa)
• 2-3 Green Chillies, as per taste (or 1/2 tsp. crushed chiles)
• 3-4 cloves Garlic
• 2 inch Ginger, peeled and chopped (or 1 tsp dried ginger)
• 1 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 1/2 tsp Coriander powder
• 1 tsp Garam Masala
• 1/4-1/2 cup heavy cream (as needed for consistency)
• Salt to taste
• small handful cilantro, chopped

In a skillet in the butter, add the onion, chillies, garlic and ginger with a little salt. Saute until soft.

Add all the spices and cook for a few minutes to cook the spices.

Add the tomato puree. Stir well and cook for another 5-10 minutes or until the raw smell of the puree disappears. Taste and see if you require additional salt. If yes, add more.

Drop in the paneer gently and give it a toss. Cook for another 2-3 minutes for the paneer to absorb the flavors.

Lower the heat to a simmer. Then add the heavy cream and chopped cilantro. Mix well. Heat through and serve.