Dhaba Angaara Paneer Curry

Ingredients

• 500 g paneer, cut into 2.5 cm cubes
• 180 g onion, finely chopped or ground to a coarse paste
• 250 g ripe tomatoes, pureed
• 15 g ginger-garlic paste
• 25 g neutral cooking oil
• 15 g butter or ghee
• 45 g Dhaba Angaara Paneer Masala
• 120 ml lukewarm water or milk, for making the premix paste
• 120-180 ml hot water, for adjusting the gravy
• 4 g salt, then adjust to taste
• 1 green chilli, slit (optional)
• 10 g fresh coriander, chopped
• 5 g butter, for finishing (optional)

Instructions

1. 1Whisk Dhaba Angaara Paneer Masala with 120 ml lukewarm water or milk until completely smooth. Rest the paste for five minutes.
2. 1Heat the oil and 15 g butter or ghee in a heavy pan over medium heat. Add the onion and cook, stirring regularly, until evenly golden; do not burn it.
3. 2Add the ginger-garlic paste and optional green chilli. Cook for one to two minutes until the raw aroma disappears.
4. 3Add the tomato puree and about half the salt. Bhuno for eight to ten minutes, or until the mixture is thick, glossy and the fat begins to separate.
5. 4Reduce the heat to low. Add the premix paste gradually while stirring continuously. Cook gently for three to four minutes so the gravy thickens without catching on the base.
6. 5Add 120 ml hot water and simmer gently for five minutes. Add more hot water in small amounts until the gravy is thick but pourable.
7. 6Add the paneer and remaining salt. Simmer for only two to three minutes so the paneer stays soft. Taste and adjust salt, water and heat.
8. 7Turn off the heat, fold in the coriander and optional finishing butter, cover and rest for five minutes before serving with naan, tandoori roti or jeera rice.