Paneer (Indian Cottage Cheese) with Spring Onions


200 grams Paneer (Indian Cottage Cheese) – Cut into 1 inch pieces
¼ cup milk or tablespoon fresh cream
¼ cup water
200 grams spring onions
1-2 green chilli, deseeded and sliced into halve
3 Table spoon Oil
8-10 finely chopped garlic cloves
¼ tea spoon turmeric powder
1 Cup Tomato puree
2 Medium sized ripe tomatoes finely chopped
½ Table spoon tomato ketchup
4-5 Cloves, slightly roasted and coarsely crushed
2 tea spoon coriander powder
½ to 1 tea spoon kashmiri chilli powder
½ tea spoon Indian garam masala
Salt to taste

1. Separate the spring onion bulbs and green part.
2. Roughly chop the onion bulbs.
3. Cut the green part diagonally into ½ inch pieces.
4. Heat oil in a heavy bottomed pan.
5. Add garlic, sauté for a minute or two on low-medium flame.
6. Add roughly chopped onions.
7. Fry till light brown.
8. Add ¼ tea spoon turmeric powder. Stir for a minute on low flame.
9. Increase the flame to medium, Add tomato puree and finely chopped tomatoes.
10. Fry for 8-10 minutes till the masala becomes almost dry.
11. Add tomato ketchup and stir for a minute.
12. Add crushed cloves, cook for a minute.
13. Reduce the heat.
14. Add kasmiri chilli powder, coriander powder, garam masala and salt to taste.
15. Cook on low heat for 2-3 minutes till the oil leaves from the masala and the pan turns glossy.
16. Add ¼ cup water and bring the gravy to a boil.
17. Saute the paneer pieces in butter or ghee (clarified butter) till the the skin becomes slight brownish, don’t over do it, otherwise the paneer will become chewy.
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18. Add Paneer, green part of onions, green chillies, mix it well.
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19. Keeping the heat low, add cream / milk and mix well.
20. Remove from heat and serve hot with Phulka/Chapati/Naan.
–Note: Don’t keep this dish for long time, consume it soon otherwise the green onion taste will overpower the taste of the dish.

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