This Moghul influence of using dairy products in cooking is obvious in dishes like this from Hyderabad. This is a deliciously piquant, hot, and creamy curry.
1 large plum tomato, coarsely chopped
3 tablespoon vegetable oil
1 tablespoon corn starch
2 Black cardamom pods
1 teaspoon cumin seeds
4 garlic cloves
1 onion finely chopped
2 Green chilies finely chopped
1 tablespoon tomato paste
2 tablespoons plain yogurt, whisk
1 teaspoon sugar
1/3 teaspoon salt
A pinch chili powder
18 ounces paneer, cut into bite-size cubes
2 inch piece ginger root, peeled and grated
A pinch garam masala
2 tablespoons heavy cream
A few cilantro leaves
Put the tomatoes and the juice into a blender and blend until smooth, then set aside. Include the corn starch in a small bowl and stir in 2 tablespoons water to make a smooth paste, then set-aside. Heat the oil in a large saucepan over medium heat. And the cardamom pods and cumin seeds and fry 30 seconds, stirring constantly or until they splutter.
Add the garlic, onion, chilies and continue frying, stirring frequently, 6 to 8 minutes until the onion turns golden brown. Include the tomatoes and simmer, uncovered, 4 minutes or until the sauce thickens. Stir in the yogurt, then the cornstarch paste. Add the tomato paste, sugar, chili powder, Salt and ¼ cop cold water and bring to a boil, stirring.
The heat to low. Add the paneer and gently stir it into the sauce, then simmer, uncovered, 2 to 3 minutes until droplets of oil appear on the surface. Stir in the ginger. Swirl in the cream and sprinkle with the garam masala. Tear the cilantro leaves and scatter them over the paneer.
