How to Make Kesar-E-Paneer Recipe

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Paneer – 700 gms, cut into 1/2 inch cubes
Tomatoes – 1 kg, chopped
Ginger – 1 tbsp, chopped
Garlic – 2 tbsp, chopped
Red chilli powder – 5 tsp
Green cardamoms – 2 gms
Ghee – 3/4 cup
Mace – 1 tsp, powdered
Salt to taste
Black Pepper Powder to taste
Garam Masala – 5 tsp
Butter – 5 tbsp
Cream – 1/2 cup
Saffron – a few strands, soaked, blended in 2 tsp water

1. Boil the tomatoes with ginger, garlic, red chilli powder and green cardamoms.
2. When the tomatoes turn soft, remove and keep aside to cool.
3. Squeeze out the pulp, strain the tomato mixture.
4. Heat the ghee in a pan.
5. Add the tomato puree and paneer.
6. Let the mixture simmer for 30 minutes.
7. Add mace powder, salt, black pepper powder and garam masala.
8. Cook for 4-5 minutes.
9. Add the butter and when it begins to melt add the cream.
10. Mix well.
11. Add the saffron water and blend thoroughly.
12. Serve hot with a swirl of cream.

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