Rupen's Paneer Makhani
Original Recipe

Ingredients

4 tbsp butter

1 tbsp ginger paste + garlic paste (equal amounts)

1 jalapeno, finely chopped

1/2 tsp cinnamon

1/2 tsp cloves

1/2 tsp cardamom

1 tsp paprika

1/4 tsp cayenne

2 tbsps full fat plain yogurt

1.5 cups tomato puree

1 tbsp finely ground fenugree leaves 

1 lb paneer cheese, chopped in 1 inch cubes

1 tsp sugar, or a little bit more

2 tbsps heavy cream

Salt to taste

Fresh, chopped coriander (optional)

Directions

    1) Melt the butter in a 3 quart pot over medium heat.

    2) Saute the ginger/garlic paste along with the jalapenos for a minute, stirring continuously. 

  

    3) Stir in the powdered spices, and saute for 30 seconds. If the powdered spices start to burn, take the pot off the heat and continue to stir.

    

    4) Stir in the yogurt. Cook for 3 to 4 minutes until the butter in the yogurt starts to separate.

    5) Add the tomato puree, ground fenugreek and a pinch of salt. Stir well and cover. Cook for about 4 minutes, stirring every couple of minutes.

EDITOR'S NOTE: If the puree becomes to thick before tomatoes can cook, stir in half a cup of water.  

   

    6) Add the cubes of paneer cheese, sugar and additional salt to taste. Stir gently.

    7) Stir in cream and bring to a boil.

    8) Serve with an optional garnish of fresh, chopped coriander.

Rupen Rao is an Indian chef, living in Washington, DC. For more of his original recipes, check out his Website!