• 2 tbsp black cardamom pods
• 7 bay leaves
• 5 cinnamon sticks
• 1½ cups water

For Masala Sauce

• 2 tbsp olive oil
• 1 tsp whole cumin
• ¼ cup ginger, minced
• ¼ cup onion, finely chopped
• 1 tsp coriander, ground
• pinch of ground turmeric
• pinch of ground cumin
• 2 cups crushed tomatoes
• ¼ cup water
• ½ tsp chili powder
• salt to taste

To Finish

• ¾ cup cream
• 1 tbsp fenugreek leaves
• 1 cup paneer (Indian fresh farm cheese), cut into ¾” cubes
• ¼ cup cilantro, chopped
• salt for seasoning (optional)
• basmati rice or naan for serving

Heat & Steep Spices

1. Place a small sauté pan over high heat. Toast cardamom, bay leaves and cinnamon sticks at last 20 seconds to release essential oils
2. Add 1½ cups water to pan and bring to a boil. Reduce to simmer and allow spices to steep in water while beginning sauce

Prepare Masala Sauce

1. Heat oil in separate medium sauté pan over medium-high
2. Add whole cumin to oil and stir. Add onions and sauté 1 minute. Add turmeric and coriander, stir
3. Add crushed tomatoes, ¼ cup water, chili powder. Season with salt to taste
4. With a fine mesh strainer, strain the steeped spice water into the sauté pan of sauce. Stir and allow to simmer and reduce, until the sauce coats the back of a spoon, about 5 minutes

Add Cream, Fenugreek & Paneer

1. Finish with cream, fenugreek leaves, and paneer
2. Allow to simmer 1 minute longer, then garnish with cilantro
3. Serve with basmati rice or naan

Note: Making paneer at home is a very simple process: bring ½ gallon of whole milk to a boil. Once it starts to boil and foam in saucepan, remove from heat and add 2 tbsp lemon or lime juice. Stir until the curds separate from the whey. Allow the mixture to sit (to develop the curds) for 10-15 minutes. Strain through a double layer of cheesecloth. When it is cool to the touch, form into a ball through the cheesecloth, and strain any remaining moisture. Flatten onto a plate into a disk with the help of a heavy-bottomed saucepan. The cheese can be cut and used immediately