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This paneer dish combines a slow onion masala with mustard-seasoned cheese. Cilantro and sour cream finish the mixture after it comes off the heat.

The onion mixture and paneer are prepared in separate pans. Mustard seeds and turmeric season the paneer before it is folded into the caramelized onion and whole-spice masala.

Mix a little of the hot masala into the sour cream before combining everything. This gradual change in temperature helps the cream blend smoothly.

Ingredients

• 2 tablespoons ghee, or 1 tablespoon ghee or butter plus 1 tablespoon light oil
• 1 1/2 cups onions, minced
• 2 tablespoons fresh green chilies, chopped
• 5 tablespoons fresh ginger, minced
• 3 teaspoons garlic, minced
• 12 whole peppercorns
• 4 bay leaves
• 5 cloves
• 2 teaspoons olive oil or ghee
• 1 1/2 teaspoons black mustard seeds
• 1/2 teaspoon turmeric
• 3 cups paneer, cut into 3/4-inch cubes
• 2 cups fresh cilantro leaves, packed and roughly chopped
• 1 cup sour cream

Method

Cook the onions gently in ghee over medium-low heat for about 8–10 minutes, until caramelized. Add chili, ginger, garlic, peppercorns, bay leaves, and cloves. In a separate pan, pop the mustard seeds in oil or ghee for 30 seconds under a lid. Lower that pan to medium, cook the turmeric for 30 seconds, and sauté the paneer for 1 minute. Combine the paneer with the onion masala, take it off the heat, and add cilantro. Remove the whole peppercorns, bay leaves, and cloves. Blend 2 tablespoons of the hot mixture into the sour cream before folding the cream into the main pan. Serve with rice.