Indian Styled Feta Cheese - Ekadasi Paneer Makhani |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Simple, easy, yet delicious. This recipe is especially for Ekadasi, but if you aren't fasting, then add a teaspoon each of garam masala and turmeric as well. The full fat feta cheese/paneer and cream will work as well, just I don't like to see the fat floating in the sauce. Ingredients:
2 teaspoons ghee |
1 cinnamon stick (5cm) |
2 bay leaves |
1 curry leaf, chopped |
1 tablespoon gingerroot (grated) |
2 green chilies, slit |
1/2 cup light cream |
200 g reduced-fat feta cheese, rinsed (i prefer the greek-style) |
6 -8 large tomatoes (peeled, chopped and pureed) |
1/2 green bell pepper, chopped |
1 teaspoon brown sugar |
1 teaspoon salt, use fasting salt for ekadasi (or more to taste) |
fresh thyme, chopped |
fresh coriander, chopped |
Directions:
1. Heat ghee. Add ingredient 2-6 and fry for few seconds tilla romatic.
2. Add tomatoes and pepper and cook on medium-high for 10 minutes or so, till thick. Lower heat and stir in salt, sugar, cream, herbs and feta and cook for 2 or 3 minutes more.
3. Serve hot with baked potato for Ekadasi; Basmati rice for any other day.
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