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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Use the full-fat, Balkan yoghurt, or the sauce is too watery. It is good served on a bed or jasmine rice, or perhaps with naan or some kind of dipping bread. Ingredients:
3 shallots, chopped |
1 cubic inch ginger, minced |
2 tablespoons ghee or 2 tablespoons butter |
1 teaspoon dried chili pepper flakes |
1 teaspoon garam masala |
1/2 teaspoon cardamom powder |
1/2 teaspoon ground coriander |
4 plum tomatoes, chopped coarsely |
1/2 cup cashews, chopped |
200 g paneer cheese (or pressed cottage cheese) |
1/3 cup yoghurt |
Directions:
1. Fry the ginger and shallots in 1 tbps of ghee, on medium heat, until it begins to brown slightly.
2. Add the masala, cardamom, coriander, chili flakes, and then add the tomatoes and cashews. Heat for one minute.
3. Pour mixture into a food processor, and blend until smooth.
4. Add remaining tbsp of ghee to the pan, pour the mixture back into the pan, along with the paneer, diced into 1/2 cubic inch pieces. Stir until heated through.
5. Add the yoghurt and blend.
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