Quick Paneer Makhani

This is my go-to recipe when nothing else seems possible....as this one takes all of 20 mins cooking time!! I freeze paneer and when I need to cook I start the prep while defrosting the paneer and I can be really fast with this dish. Paneer is Indian cheese, sold in all Indian grocery stores. Serve this with hot naans...yummy!

Paneer Makhani

Paneer  1/2 lb
Tomato paste  1/2 small can mixed with water to make a smooth paste
Heavy cream ....about 3 tablespoons
Onions 2 small
Green bell pepper 1 big
Cilantro chopped fine for garnishing
Kosher Salt
Fresh ground pepper  a pinch
Red chilli powder       a pinch
Cumin powder            1/4 tsp
Coriander powder       1/4 tsp
Olive oil                      2 tbspns

Cut the paneer into cubes and set aside. Cut up the onions and bell peppers into cubes. Heat a teaspoon of olive oil and add onions and bell peppers. Let these veggies sweat (the veggies need to stay crunchy) and add the paneer cubes, stir carefully so as not to break up the soft paneer. Since paneer can brown really fast reduce the heat a bit and keep stirring gently. Add salt, pepper, cumin, red chilli  and coriander powder to taste. To this now add half the can of tomato paste which is mixed with hot water to make a smooth paste, and bring to a boil. Add about 3 tablespoons of heavy cream, mix and remove from heat. Garnish with chopped cilantro and serve with hot naans.