Butter Paneer , as this dish is more commonly referred to is a scrumptious , rich and deeply fulfilling dish . It is an Indian cheese , very much like Italian rikotta , just compressed into a cube , so a lot of the moisture is extracted . it is then cubed and fried slightly to take waay the raw taste . The cheese is really there to compliment this amazing sauce , made with tomatoes and spices that are cooked down and thickened with heavy cream and butter …o yum !
12 oz store bought or home made paneer, lightly pan fried
1 tbs vegetable or canola oil
4 tbs butter , divided
4 garlic cloves , grated
1 inch piece grated fresh ginger
14 oz crushed canned tomatoes ( about 1/2 of a 28 oz can ) Plus water to dilute
1/2 tsp each corriander powder , garam masala , paprika , ground cardamon and red chili powder
1 tbs dry fenugreek , crushed between palms
salt to taste
1/2 cup heavy cream , divided
Heat oil and butter in a heavy based saucepan . Add ginger and garlic and saute on a very low heat for a few minutes .
Add spices and dried fenugreek.
Add in tomatoes and water about 1/2 a cup . Cook , on low flame , stirring occassionally , till thick and oil seperates . ( this could take about 15 minutes ). Add in a little sugar to adjust the tartness of the sauce .
Add in 1/4 cup heavy cream and fried paneer . Allow to simmer for a few minutes . Check for seasoning and adjust with salt , as needed. Off the heat.
Stir in the last 2 tablespoons of butter . Serve hot drizzling on the rest of the cream.