Royal saffron paneer

Royal saffron paneer

This simple yet luxurious recipe combines fresh paneer cheese with the perfume of saffron and a creamy tomato sauce.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Heat the oil in a pan and cook the onion until soft and golden. Add the tomatoes, cardamom, cloves, turmeric and chilli powder. Season with jaggery and salt. Bring to a simmer and cook for 15 minutes
  2. Step 2

    Meanwhile, cut the paneer into bite-sized cubes and put in a bowl. Pour over boiling water, cover and set aside for 10 minutes to soften. (There is no need to soak if you are using homemade paneer)
  3. Step 3

    Toast the saffron in a dry pan for just a few moments, you want to wake it up not scorch it. Tip into a small bowl and crush to a powder with the back of a spoon. Add a tablespoon of hot water and leave to infuse
  4. Step 4

    When you are ready to serve, drain the paneer and add it to the hot pan of spiced tomato. Simmer for 2 minutes. Stir in the saffron infusion, rosewater and all but a dribble of the cream. Warm through. Serve with the reserved cream, white dripped lacily on saffron yellow, and a red dusting of chilli powder