Summary

Ingredients

• 2 liters whole milk
• 1 large lemon
• 1 teaspoon, heaped salt
• 5 cm ginger
• 4 large clove (s) garlic
• 400 g natural yourt
• 2 bell peppers, green and red
• 14 cashew nuts
• 2 medium onion (s)
• oil

For the marinade:

• 2 tablespoon, heaped paprika powder
• 1 tablespoon, heaped tandoori masala
• 1 tablespoon, leveled cumin
• 1 tablespoon, heaped fenugreek
• 1 teaspoon, leveled cumin powder
• 0.5 ½ teaspoon, leveled turmeric powder
• 1 teaspoon, heaped coriander powder
• 1 teaspoon, heaped salt
• some rapeseed oil
• 1 teaspoon, heaped Garam Masala

For the sauce:

• 2 medium onion (s)
• 400 ml tomato (s), passed
• 200 ml cream
• 1 teaspoon, leveled cumin
• 1 bay leaf
• 1 teaspoon, heaped Garam Masala
• 0.5 ½ teaspoon, heaped cumin powder
• 2 teaspoons, heaped paprika powder
• 0.5 ½ teaspoon, leveled turmeric
• 1 tablespoon, heaped tandoori masala

For decoration:

• 1 bunch coriander

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Instructions

1. Prepare a large strainer for the paneer or cream cheese in the sink and insert a clean cheese or cheesecloth or tea towel. Bring the whole milk to the boil in a large saucepan with the heaped teaspoon salt and add the lemon juice. Stir gently and simmer for 2 minutes until the cheese has settled. Pour through the prepared sieve.
2. As soon as the water has drained, wrap the cloth over the cheese, put a large bowl on top and fill it with water so that it is weighed down. After about 2 hours or more, it is ready to be cut. It is best to cut into 2 x 2 cm cubes.
3. Drain the yogurt. So that it forms a kind of spice coating around the cheese and not a sauce, the yogurt should be firm rather than liquid. If this is not the case, hang a cloth in a sieve and let the yoghurt drain in it for about 2 hours. Like cheese, it falls out of the tea towel without sticking to it.
4. For the garlic-ginger paste, peel the garlic and ginger and chop them roughly. Process in a mixer or mortar to a paste or fine pieces. Divide into two portions. There is one part each for the sauce and one for the marinade.
5. For the cashew paste, soak the cashew nuts in approx. 100 ml water for approx. 10 minutes. Use half the water in a mixer or use a magic wand to make puree.
6. Add the yoghurt, the roughly diced paprika and onion pieces and the spices for the marinade and mix well. Carefully stir in the paneer and marinate for about 30 minutes.
7. In 2 - 4 pan loads, heat a coated pan with approx. 3 tablespoons of oil and add the marinated pieces individually at 3/4 heat. Be patient and only turn over one at a time when one side is golden brown, otherwise the marinade will fall off. Then draw them out with them.
8. Add salted water for the rice. If necessary, add a few cumin seeds, turmeric or saffron. Cook according to the package insert.
9. For the sauce, briefly fry the chopped onion in a little oil in the same pan. Add the garlic, ginger and cashew paste and fry for 1 minute. Stir well. Add spices and seeds for the sauce and fry for 2 minutes. Stir in the tomatoes and cream and simmer for about 5 minutes. It can be thick. Either mix with the fried paneer and vegetables and briefly reheat or serve both separately with the rice. Then the paneer stays crispier.
10. Pluck the leaves off the coriander and serve with the sauce. Naan, papadam and mangolassi go wonderfully with it.