Paneer Makhani

• 3 tablespoons oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons fresh ginger, minced
• 1 teaspoon ground cardamom
• 2 teaspoons ground fenugreek
• 1/4 teaspoon cayenne, or more to taste
• 1 28 oz can crushed tomatoes
• 1 tablespoon white sugar
• 1 teaspoon garam masala
• 300 grams paneer, cubed (about 1 1/2 cups)
• 1/2 cup plain yogurt, buttermilk or cream, or a combination of the 3, plus more as needed
• Salt, to taste

1. Heat oil in deep pan on medium-high. Add onion, and saute until translucent, about 5 minutes.
2. Add garlic and ginger, and continue cooking for another 5 minutes. Add cardamom, fenugreek and cayenne, cook until fragrant, about 2 minutes.
3. Stir in crushed tomatoes, sugar, garam masala and paneer. Bring to a simmer, when paneer is heated through, add yogurt/cream. Continue simmering until well incorporated, about 5 minutes.
4. Serve with rice, naan and enjoy!

oil, onion, garlic, fresh ginger, ground cardamom, ground fenugreek, cayenne, tomatoes, white sugar, garam masala, paneer, plain yogurt, salt

Taken from www.epicurious.com/recipes/member/views/paneer-makhani-50138103 (may not work)