Spice mix for Indian cheese (paneer) curry Instructions:
Cut 500g Paneer into triangular pieces (base about 4cm)Separately make a paste of 100g onions and 120g tomatoes.
Also, blanch, peel and grind 10 almonds into a fine paste by adding 1/2 cup of water (alternatively, cashews can be used)
In a flat pan, heat 50g of cooking oil and cook the onion paste until pink for 10 minutes. Add the tomato puree and 15g of Shahi Paneer Masala. Cook for 5 minutes.
Add the almond paste, 1 cup of water, and the paneer pieces. Simmer for 5 minutes until the desired consistency is reached.
Serve with 1 teaspoon of cream poured on top.
(Tip: The paneer pieces can be fried, drained, and separated from the oil before cooking the onion paste and added at the last stage)
