Ingredients for Paneer

• 2l full cream milk
• 60ml lemon juice

Method

Add milk to a pot and bring to a boil, then add in lemon juice  and reduce heat to low. Stir in and wait till it curdles.

Use a sieve lined with a muslin cloth (or any clean cloth ) to separate the curd and whey. Allow the curd to drip for 10 minutes. Thereafter fold the cloth over to cover the curd. Place on a flat surface and then place a chopping board on top of it. You may place  a bowl of water on top of  the board to weigh it down to allow more of the whey to be expelled  (for 1-2 hours). Afterwards  remove the paneer gently from the cloth and place into an air tight container. Store in fridge overnight.

Ingredients for sauce

1 onion (sliced)
4 tbsp ghee
1 tsp whole jeera
1 tsp garlic and ginger paste
1tsp salt
1 tomato (diced)
1 tin (410g) tomato puree
1 cup water
1 tsp chili powder
1 tsp garam masala
½ tsp turmeric
2 tbsp cashew nuts
1 hand full of coriander (keep some for garnish)
3 green chillies (cut in half)
3 tbsp fresh cream
2 green cardamom pods
2 black cardamom pods
1 stick cinnamon
1 sprig of curry leaves
1 tsp kasuri methi

Method

Sauté onions in 2 tbsp of ghee along with the salt, cashew nuts and whole jeera until soft and translucent, then add in garlic and ginger paste, diced tomatoes, tomato puree, chilli powder, turmeric, garam masala, coriander and water. Cook on high for 5-10 minutes stirring occasionally, adding water if needed. Then pour into a liquidiser and blend until smooth.

To the same pot add in 2 tbsp ghee, cinnamon, black cardamom, green cardamom, curry leaves and green chillies and toast in the ghee for 1-3 minutes, then add in fresh cream. Mix it in. Then pour in your puree, add  paneer and kasuri methi. Mix in and allow it to boil.

Serve with some freshly chopped coriander and a drizzle of cream. Enjoy with rice or roti.