Rara Paneer

Ingredients

• 4 tbsp oil
• 1 tbsp butter
• 2 black cardamom (badi elaichi)
• 1 tsp shahi jeera
• 4 cloves
• 1 inch cinnamon stick
• 1 star anise
• 1 tbsp coriander seeds
• 250 g onion, sliced
• 3 green chillies, slit
• 1 tsp sugar
• 2 tbsp ginger garlic paste
• 300 g tomato puree
• 50 g cashews, soaked and blended into a paste
• 150 ml milk
• 250 g paneer, diced
• 150 g paneer, grated
• 100 g green capsicum, diced
• 75 ml fresh cream
• 1 tbsp kasoori methi, crushed
• 2 tbsp fresh coriander, chopped
• 12 g salt, or to taste

Steps

1. Heat the oil in a heavy-bottom pan.
2. Add black cardamom, shahi jeera, cloves, cinnamon, star anise, and coriander seeds; sauté for 30 seconds until aromatic.
3. Add the sliced onions and slit green chillies; cook on medium heat until golden brown.
4. Add the sugar and cook for 1-2 minutes to develop a rich caramelized colour.
5. Stir in the ginger garlic paste and sauté until the raw aroma disappears.
6. Add the tomato puree and cook for 8-10 minutes until the oil starts separating.
7. Add the cashew paste and cook for another 3-4 minutes.
8. Pour in the milk and mix well to form a smooth, creamy gravy.
9. Add the diced capsicum and cook for 2 minutes.
10. Add the diced and grated paneer; mix gently and simmer for 4-5 minutes.
11. Finish with fresh cream, crushed kasoori methi, chopped coriander, and adjust the salt.
12. Rest for 2 minutes before serving.

The reel

via @chefsougata

Tips

• Sear paneer until the edges color, then take it out. It turns rubbery if it sits.
• Add it back at the end so it warms through without boiling.
• If a batch crumbles, soak the next block in hot water for five minutes.

Questions