serves 3 to 4
ingredients
Paneer Marinade
1 1/2 pound paneer block
2 tablespoons melted butter
1/2 cup plain thick yogurt
1 tablespoon minced garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1 1/2 teaspoons sea salt
Sauce
3 to 4 tablespoons butter
1 tablespoon minced garlic
2 tablespoons ginger puree
1 teaspoon chili powder
1 teaspoon sea salt
1 cup tomato purée, canned
1 cup heavy cream
2 tablespoons dried fenugreek leaves
1 teaspoon garam masala
1 to 2 tablespoons butter for finishing (optional)
instructions
Cut the paneer into 1-inch cubes and marinate in butter, minced garlic, yogurt, chili powder, cumin, and salt for 2 to 3 hours or overnight.
Preheat the oven to 425°F, and on a greased baking sheet, spread the marinated paneer chunks and place in the oven to roast for 10 to12 minutes.
In a heavy-duty wide saucepan, heat the butter, then add the minced garlic and ginger purée. Fry for a few seconds or until the garlic turns white, then add the chili powder, salt, tomato purée, and heavy cream, bringing the mixture to a boil. Lower the heat and let the mixture simmer for 10 to 12 minutes.
Add the fenugreek, garam masala, and 1/2 to 1 cup of water as the mixture continues to simmer.
Add the paneer chunks gently to the simmering sauce and continue cooking it for another 5 to 6 minutes. Turn the heat off and let the curry rest for 10 to 15 minutes before serving. Add more butter if desired.
notes & variations
The additional butter at the end is optional – it makes for a creamier curry.
If using tofu instead of paneer, use extra firm tofu.
When starting the curry, be sure to move fast or the butter will burn.
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