Panir (Paneer) Mukhanawala

• 1 12 lbs panir, from 1 gal milk
• 1 teaspoon gingerroot, grated
• 12 teaspoon turmeric
• 4 cloves
• 4 cardamom pods
• salt
• 12 cup cashews, soaked in water 25 minutes
• 1 teaspoon sugar
• 2 tablespoons butter
• 4 tablespoons ghee
• 2 cups tomato puree
• 12 teaspoon chili powder
• 1 cinnamon stick
• 2 teaspoons garam masala
• 14 cup cream
• 6 tablespoons fenugreek leaves, dry
• lemon wedge

1. Deep fry panir in oil until golden brown, then drain and set aside.
2. Blend cashews into a smooth paste and set aside.
3. Heat ghee in a heavy bottomed pot.
4. Add cinnamon, cloves, & cardamom.
5. After they crackle, add ginger, fenugreek leaves, and cashew paste.
6. Stir for 1 minute, then add tomato puree, chili powder, turmeric and garam masala.
7. Cook 3 minutes, then add sugar and 2 c water.
8. Cook for 5 minutes, add cream and mix well.
9. Bring to a boil and add butter, panir and salt.
10. Bring just to a boil and remove from heat.
11. Serve with lemon wedges.

panir, gingerroot, turmeric, cloves, cardamom pods, salt, cashews, sugar, butter, ghee, tomato puree, chili powder, cinnamon, garam masala, cream, fenugreek leaves, lemon wedge

Taken from www.food.com/recipe/panir-paneer-mukhanawala-184194 (may not work)