Royal saffron paneer

• 总时间: 20 minutes

配料

1 tbsp of neutral oil

1 onion, finely chopped

400g of ripe tomatoes, blended

4 green cardamom pods, bruised

2 cloves

1 tsp ground turmeric

1 tsp Kashmiri chilli powder, plus extra to serve

1 tsp jaggery, grated

1 tsp fine sea salt

450g of paneer

1/4 tsp saffron threads

1 tsp rosewater, (or use kewra/screwpine water)

125ml of double cream

步骤

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 minutes

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)

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 infuse

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