Shahi Paneer

Shahi "Butter" Paneer
[Serves 4]

This is the vegetarian version of Butter Chicken, adapted from Tracy Brenner's meat-based recipe.

Ingredients:
1 pound paneer cut into roughly 1/2-inch cubes

6 Tbsp vegetable oil
2 inches of ginger, finely diced
12 cloves of garlic, finely diced
2 large onions, chopped
2 Tbsp turmeric
2 Tbsp Patak's Butter Chicken paste 
1 28-oz tin (796mL) of tomato sauce
1 500 ml carton of whipping cream 

Optional items:
Coriander Leaves

Accompaniment:
Basmati Rice

Preparation:

1. Heat the oil a big pot on medium-high heat, sauté the onion, ginger and garlic until onions are translucent.
2. Add the turmeric and Butter Chicken paste and cook for five minutes (it is essential to cook the Butter Chicken paste).
3. If the pan gets dry, feel free to add a little bit of water, but try to keep the pan temperature from dropping.
4. Add tomato sauce, whipping cream, and paneer pieces.  Simmer for 50 minutes.
5. If you are using cilantro, add at the end for 2 minutes.

Serve with rice, preferably Basmati