Panir (paneer) Mukhanawala

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 1/2 lbs panir, from 1 gal milk
• 1 teaspoon gingerroot, grated
• 1/2 teaspoon turmeric
• 4 cloves
• 4 cardamom pods
• salt
• 1/2 cup cashews, soaked in water 25 minutes
• 1 teaspoon sugar
• 2 tablespoons butter
• 4 tablespoons ghee
• 2 cups tomato puree
• 1/2 teaspoon chili powder
• 1 cinnamon stick
• 2 teaspoons garam masala
• 1/4 cup cream
• 6 tablespoons fenugreek leaves, dry
• lemon wedge

Recipe

• 1 deep fry panir in oil until golden brown, then drain and set aside.
• 2 blend cashews into a smooth paste and set aside.
• 3 heat ghee in a heavy bottomed pot.
• 4 add cinnamon, cloves, & cardamom.
• 5 after they crackle, add ginger, fenugreek leaves, and cashew paste.
• 6 stir for 1 minute, then add tomato puree, chili powder, turmeric and garam masala.
• 7 cook 3 minutes, then add sugar and 2 c water.
• 8 cook for 5 minutes, add cream and mix well.
• 9 bring to a boil and add butter, panir and salt.
• 10 bring just to a boil and remove from heat.
• 11 serve with lemon wedges.