Paneer Do Pyaza (Paneer Curry with Onions)

• 4 medium Yellow onion
• 3 tbsp Ghee
• 5 cloves Garlic
• 20 g Ginger root
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 500 g Tomato, ripe
• 400 g Paneer
• 1 ½ tsp Garam masala
• 2 tsp Dried kasuri methi
• 1 ½ tsp Fine sea salt
• 200 ml Water

1. Cut 3 onions into thin slices for the gravy. Cut the remaining onion into chunky petals (about 2 cm) and keep separate for finishing.
2. Heat 2 tbsp ghee in a large frying pan over medium heat. Add the sliced onions with 1 tsp fine sea salt and cook for 12 to 15 minutes, stirring often, until deep golden and sweet.
3. Grate the garlic and ginger, then stir into the pan and cook for 1 minute until fragrant. Add the ground cumin and ground coriander and cook for 30 seconds, stirring constantly.
4. Grate the tomatoes (or finely chop them) and add to the pan with the remaining 0.5 tsp fine sea salt. Cook for 8 to 10 minutes until the tomatoes break down and the ghee begins to separate at the edges.
5. Stir in the water and bring to a gentle simmer. Add the paneer (cut into bite-size cubes) and simmer for 6 to 8 minutes, stirring carefully so the paneer stays intact.
6. Sprinkle in the garam masala and crush the dried kasuri methi between your palms as you add it. Simmer for 2 minutes, then taste and adjust seasoning if needed.
7. In a small frying pan, heat the remaining 1 tbsp ghee over medium-high heat. Add the onion petals and cook for 2 to 3 minutes until lightly softened with a little colour, still keeping their bite.
8. Fold the onion petals through the curry and take off the heat. Rest for 2 minutes so the flavours settle, then serve hot.

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