Grilled Paneer in a Rich Tomato Gravy

Grilled Paneer Ingredients

• 500 gm paneer, cubed (in Switzerland, use Sérac cheese)
• ½ tsp chilli powder
• 1 tbsp dhania powder
• 1 tbsp jeera powder
• 1 tsp amchur
• Salt to taste
• 1 tsp red food colouring (optional)
• 2-3 tbsp oil

Grilled Paneer Method

1. Make a paste of the masalas, salt and food colouring with oil.
2. Coat the paneer pieces with the masala and grill on high for about 20-25 mins, turning every now and then, until paneer is golden brown.

Gravy Ingedients

• 1 large onion
• 2 tbsp dessicated coconut
• 7 cloves garlic
• 3 green chillies
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 2 tsps poppy seeds
• 3 tbsp cashew nuts
• 1 inch piece ginger
• 2 tbsps coriander leaves
• 1 large tin crushed tomato
• 100 gms fresh cream
• 4 tbsp ghee
• salt to tast
• 1 tbsp sugar

Gravy Method

1. Make a paste of all ingredients in the list about from onions to coriander leaves using minumum water.
2. Heat ghee and fry the paste until oil floats and the paste rolls of the bottom of the pan.
3. Add crushed tomato, sugar, salt and cream and bring to boil. Reduce heat and simmer for 10 mins.
4. Add grilled paneer to the gravy and heat through before serving.