Butter Paneer with Peaches and Bananas
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 liters whole milk, fresh
- 3 lemon (s), juice it
- 3 teaspoon cashew nuts, unsalted
- some milk to soak
- 2 teaspoons sunflower oil
- 2 onion (s), red
- 1 piece (s) ginger, approx. 2 cm
- 3 clove (s) garlic
- 4 tomato (s), diced
For the sauce:
- 4 tablespoon butter
- 3 cardamom pods
- 2 bay leaves
- 0.5 teaspoon ½ cinnamon powder
- 6 carnation (s)
- 100 ml water
- 2 tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 2 teaspoons honey
- 3 tablespoon heavy cream
- 1 can peach (s), in sugar
- 1 banana (s)
Print Recipe
Pin Recipe Instructions
- It is best to prepare the paneer in the morning of the cooking day.
- Bring the milk to a boil in a saucepan. As soon as the milk boils, add the lemon juice and stir gently. The fat begins to separate. After approx. 3 - 5 minutes, pour the liquid through a pasta sieve lined with a towel. Carefully twist the towel together and press lightly from above so that the water is squeezed out. Place something heavy on top and continue to drain. After about 20 minutes, take the cheese out of the towel, place on a plate and place in the refrigerator for at least 2 hours.
- Pour the milk over the cashew nuts and set aside so that they become nice and soft. Place the paneer in a bowl of cold water.
- Roughly dice the red onions and fry them with a little oil in a pan over medium heat for about 10 minutes. Now add the diced ginger and garlic and fry briefly. Then add the diced tomatoes and the soaked cashew nuts and cook for about 10 minutes with the lid closed. Then take it off the stove and let it cool down briefly.
- Process the cold mass into a smooth cream with a hand blender.
- Melt the butter in a pan and then briefly fry the bay leaves, cardamom, cinnamon and cloves. Add the cream and bring to the boil with 100 ml of water. As soon as it boils, add the tomato paste to the sauce. Season with salt, chilli, garam masala and turmeric and let simmer briefly.
- Take the paneer out of the water, cut into large cubes and add to the sauce. Add the honey and cream and simmer for another 5 minutes. Finally, add the sliced banana and the diced peaches.
- Tip: The dish can be eaten with rice or Indian naan bread.
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