Paneer And Cauliflower Makhani

1. 1

   In a large blender, puree tomatoes, garlic, and chili. If your blender won't accommodate all the tomatoes at once, work in batches.

2. 2

   Add the ground spices and honey to the pureed tomato, garlic, and chili mixture.

3. 3

   Place a large pot on moderate heat. Add the puree, along with the water, and bring up to a boil. Lower the heat and simmer for about 1 hour.

4. 4

   After an hour, strain the mixture into a pot. Season and add the heavy cream, butter, julienned ginger, and crushed fenugreek. (This sauce can be prepped a couple of days in advance. At this point, store in the refrigerator until ready, or proceed to next steps for serving).

5. 5

   For serving: Add the cauliflower to sauce and bring the sauce up to a boil. Lower the heat, add the paneer and continue to cook for a few minutes. Stir in the cilantro (and garnish on top), and serve with Indian flatbread and/or long grain basmati rice.

* Per serving · 4 servings · Values may vary.