AUTHOR’S NOTES
A royal curry that is traditionally made with nuts and cream. A lighter version with milk and no nuts.
INGREDIENTS (serves 4-5)
1.5 medium onions pureed
3 tomatoes pureed
2 thai chilies roughly chopped
1 inch ginger grated
14 oz. paneer cubed into bite size pieces
3 teaspoons oil
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
2 teaspoons coriander powder
2 teaspoons sugar
1/2 teaspoon garam masala
Salt to taste
1.5 cup whole milk
2 tsps. cream (optional)
Cilantro to garnish
DIRECTIONS
Take a deep pot and add oil to coat the bottom.
Heat oil and add the pureed onions.
Cook for 3-4 minutes.
Grate the ginger and mince the chillies.
Add the turmeric, chilli, coriander powder, salt, sugar.
Saute for 2-3 minutes.
Add the tomatoes, ginger and chillies.
Saute for 4-5 minutes.
Add the milk.
Add the paneer.
Cook and thicken.
Cook for 4-5 minutes
Add the garam masala
Garnish with cilantro
Optional finish with a dash of cream