Sunday, October 21, 2012

Fenugreek Scented Cheese with Cream

This is a quick and easy dinner option that comes together remarkably fast, but has a richness and depth to the sauce that tastes like you laboured away. I served this with rice, but I think naan would be an even better accompaniment.

One year ago: Cheddar Apple Bacon Strata
Two years ago: Celeriac and Lentils with Hazelnut and Mint
Three years ago: Bourbon Chicken

Fenugreek Scented Cheese with Cream (from 660 Curries)

2 tbsp canola oil
1 tsp cumin seeds
1 tbsp slivered blanched almonds
1 cup chopped fresh or frozen fenugreek leaves or 2 tbsp dried leaves soaked in water
1/2 cup heavy cream
2 tbsp tomato paste
1 tsp coarse salt
1/2 tsp Punjabi garam masala
8 ounces paneer, cut into 1" cubes and fried

1. Heat oil in a medium saucepan over medium-high heat. Add cumin seeds and cook until they are aromatic, 5 - 10 seconds.
2. Stir in almonds and stir-fry until golden brown, 1 - 2 minutes.
3. Add fenugreek leaves and cream. Stir in tomato paste. Add salt and garam masala.
4. Fold in paneer and heat to a boil. Reduce to medium-low, cover, and simmer until soft and spongy, 5 - 8 minutes.

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