Butter Paneer Curry

In a large skillet, deep fry paneer cubes (in batches) in vegetable oil that is about 1/4-inch deep. Fry the cubes until they are golden brown and crisp on two sides, remove, and place on a paper towel-lined plate to allow the oil to drain. Set aside.

Using a handheld immersion blender (or blender or food processor), puree the tomatoes, jalapeño, and ginger.

Heat 2 teaspoons of vegetable oil in a saucepan or large skillet over medium heat. Add asafoetida (if using) and cumin seeds. Once the cumin seeds have cracked (you’ll hear them), add the tomato paste, tomato puree, coriander powder, turmeric, red chili powder, and bay leaves. Cook for about 4 minutes more, or until the tomato mixture reduces to about half its starting volume.

Dissolve the cornstarch in the heavy cream and add the mixture and the well-beaten yogurt to the tomato sauce. Cook for about 3 to 4 minutes over medium heat, stirring occasionally. Add the green peas and fried paneer cubes and let cook for a few minutes until the peas are tender. Add the garam masala, sugar and desired amount of salt.

Serve hot with rice, naan and some fresh cilantro.

Recipe adapted from 6 Bittersweets.