Time to cook
A delectable Indian dish made with succulent paneer (cottage cheese) and caramelized onions, cooked in a flavorful blend of spices for a satisfying vegetarian delight.
Ginger Garlic Paste
Black Pepper Powder
Dried Red Chili Pepper
Peel and rinse the onions.
Boil water in a pan until it starts to boil and add the onions and tomatoes.
Let them cook for a minute or two, then turn off the heat.
Cover the pan and let the onions and tomatoes blanch in the hot water for about 20 to 25 minutes.
Drain and let the blanched onions cool.
Separate each onion layer and set aside.
If the onion layers are large, chop them in halves.
Peel the skin from the blanched tomatoes and finely chop them.
Heat butter in a pan and sauté blanched onions until lightly browned. Set aside.
In the same pan, heat oil and add whole spices (cinnamon, cardamoms, cloves, mace, bay leaf, and dry red chillies). Sauté briefly without burning.
Add chopped onions and cook until golden.
Stir in finely chopped tomatoes and ginger-garlic paste. Cook until tomatoes are soft.
Reduce heat and add ground spices (coriander, cumin, turmeric, black pepper, nutmeg, and garam masala).
Mix and sauté on low heat until oil starts to release from the sides.
Add sautéed onion layers, then paneer cubes.
Season with salt and stir.
Pour in light cream and cook for 30 seconds to a minute.
Garnish with coriander leaves, ginger julienne, or grated paneer.