Prawn and Paneer Masala

Ingredients

• Paneer - 250 g
• Prawns - 100 g
• Onion - 2 whole
• Tomato puree - 1/4 cup
• Ginger - 1 piece
• Garlic - 5 clove
• Cloves - 4 clove
• Cardamom pods - 3 whole
• Cinnamon stick - 1 piece
• Cumin seeds - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Kashmiri red chili powder - 1 tsp
• Ghee - 1 tsp
• Salt to taste
• Oil
• Coriander leaves

Instructions

1. 1Peel and roughly chop the 2 onions, then grind them into a smooth paste and set aside.
2. 2In a grinder, combine the 1-inch piece of ginger, 5 garlic cloves, 4 whole cloves, 3 cardamom pods, the 1-inch cinnamon stick, 1/4 tsp cumin seeds, 1/4 tsp turmeric powder and 1 tsp Kashmiri red chili powder, and grind to a coarse masala paste.
3. 3Heat 1 tsp ghee in a wide pan over medium heat and fry the 250 g paneer cubes until they are lightly browned on the edges; remove and reserve.
4. 4Add a little oil to the same pan, add the onion paste and sauté until the raw smell disappears and the paste turns slightly golden.
5. 5Stir in 1/4 cup tomato puree and the prepared masala paste, and cook until the spices lose their raw aroma and the mixture becomes fragrant.
6. 6Add the cleaned prawns, season with salt, stir to coat, then add 1/2 cup of water and simmer until the prawns are cooked through and the sauce has reduced.
7. 7Once the gravy is thick, return the fried paneer cubes to the pan and cook for another few seconds so the paneer warms through and soaks up the masala.
8. 8Turn off the heat and garnish with coriander leaves.
9. 9Serve hot with steamed rice or roti. Optional: finish with a squeeze of lemon for brightness.