Akbari Paneer

Ingredients

• Paneer - 250 g
• Onion, medium - 2 whole
• Bell pepper (capsicum) - 1 whole
• Ginger - 1 whole
• Garlic cloves - 8 whole
• Cardamom pods - 3 whole
• Cashew nuts - 1/2 oz
• Cinnamon stick - 1 whole
• Ghee - 4 tbsp
• Tomato, medium - 3 whole
• Red chili powder - 1 tsp
• Milk - 2 cup
• Salt to taste
• Coriander leaves
• Fresh cream for garnish

Instructions

1. 1Grate the paneer, slice the onion into long thin pieces, cut the bell pepper into bite-size pieces, slice the ginger and garlic lengthwise, and roughly chop the cashew nuts and coriander; quarter the tomatoes.
2. 2Heat 4 tbsp ghee in a pan over medium heat, add the onion, ginger, garlic, cinnamon stick, and cardamom pods, and sauté until the onions turn brown and fragrant.
3. 3Remove the pan from the heat, transfer the sautéed mixture to a blender, add the tomatoes, and blend to a smooth puree.
4. 4Return the pan to the stove, add the puree, and fry in ghee again for 5 minutes, stirring so it does not stick.
5. 5Stir in salt to taste, the diced bell pepper, cashew pieces, and 1 tsp red chili powder, and cook briefly so the peppers soften slightly.
6. 6Add the grated paneer and fry for 3 minutes, stirring gently so the paneer warms through and soaks up the flavors.
7. 7Pour in 2 cups of milk and simmer, stirring occasionally, until the gravy becomes thick and creamy.
8. 8Taste and adjust the seasoning, then garnish with chopped coriander leaves and a drizzle of fresh cream.
9. 9Serve hot with rice or naan.
10. 10Optional: Finish with an extra drizzle of fresh cream or a squeeze of lemon for brightness.