Panner Masala

Recipe from Jaipur

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut all into slices, mix with 1 cup water, then mince in a mixer

Step 2

Heat the pan and add a spoon of peanut oil. Let it heat for 10 seconds.

Step 3

Add your onion, ginger, and garlic paste (prepared in advance), while standing a bit away as it may splatter. Stir for a few seconds.

Step 4

Add all whole spices (nutmeg, star anise, cinnamon, bayleaf, black pepper, cardamoms, cloves, mace). Stir in the pan for 10 seconds until aromatic

Step 5

Add two large spoons of tomato paste and stir well.

Step 6

Add: Pinch of turmeric Red chili Salt (½ tbsp) Coriander powder (1 tbsp) Garam masala (1 tbsp) Kasuri methi (1 tbsp) Stir well to combine.

Step 7

Add 3 cubes of butter and melt it into the mixture.

Step 8

Add mawa (condensed milk), smash it into the pan to ensure it's smoothly mixed in

Step 9

Add 2 spoons of fresh cream. Add salt to taste. Stir well

Step 10

Add paneer slices to the curry and mix gently so they don’t break. Let it heat for another 10 seconds

Step 11

Finish by adding fresh coriander