Pratima’s “Paneer”

January 1, 2024. Mommy and Daddy are still covid isolating. My mom said she would make Pratima’s “paneer” recipe with some slight modifications. Mom’s version is much more cashew-heavy, so less cream is necessary for a rich and creamy feel. I was feeling something warm and soupy so decided to just make it. This was a big hit with cc2, we enjoyed it with some ham and basmati rice.

SHC Update March 28, 2024: I was happy that CC1 made and uploaded the recipe but when I tried to make it today, I realized that CC1 and I may have taken much liberty with the recipe to suit our own tastes. I am putting up Pratima’s original recipe below for reference.

Ingredients:

• 2 onions. Roughly chopped

• 5 cloves garlic. Roughly chopped

• 2 inches ginger (I like ginger heavy). Peel and minced.

• 28oz can crushed tomatos

• 1/2 cup cashew

• cumin (2 tablespoons?)

• 2 bay leaves

• tumeric

• coriander powder

• dried fenugreek leaves (I like a lot, around 4 tablespoons)

• 1/8 cup cream

• Half “loaf” Costco paneer - They sell in a 2-pack, use the whole pack. Cut into small cubes.

• 1 tablespoon brown sugar

salt to taste

Ingredients in Pratima’s Original Recipe:

• 2-3 onions, medium size

• 6-8 cloves of garlic

• Small piece of ginger

• 4-5 tomatoes, medium size

• 10-12 cashews

• 1/2 cup cream

• 1 tbsp Kasuri Meethi (fenugreek leaves)

• Spices, salt, turmeric powder, sugar, coriander power, cumin seeds, oil)

Instructions:

• Fry garlic and ginger until well-browned. Add onion and fry until soft. (can also add cashews now if using immersion blender)

• Add tomato and bring to a boil. Salt to taste.

• Let mixture cool. If using immersion blender, blend in place. If using Vitamix, add cashews and liquify.

• Either get new pot or wipe original one clean. Fry cumin in and bay leaves in the pot until sizzling.

• Add blended puree into pot, then tumeric, sugar, and corriander powder.

• Adjust for water and salt at this point (should be at desired constancy). Bring to a boil. According to Pratima’s original recipe, this is the only time the flame should be on high — heat should usually be kept at a simmer.

• After mixture boils, turn down heat and add paneer cubes and fenugreek leaves. Let simmer for 10 more minutes so flavor absorbs into paneer.