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
Ingredients
- 1tbsp of neutral oil
- 1onion, finely chopped
- 400g ofripe tomatoes, blended
- 4green cardamom pods, bruised
- 2cloves
- 1tspground turmeric
- 1tspKashmiri chilli powder, plus extra to serve
- 1tsp jaggery, grated
- 1tspfine sea salt
- 450g ofpaneer
- ¼tspsaffron threads
- 1tsp rosewater, (or use kewra/screwpine water)
- 125ml of double cream
Instructions
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 minutesStep 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)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 infuseStep 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