Paneer Thinga

2 tablespoons oil
2 tablespoons ginger-garlic paste
3 tablespoons tomato paste
4 fresh green chili’s, slit down the middle
2 cups (10 oz) cooked large shrimp
1 teaspoon turmeric powder
salt to taste
1/2 cup paneer, cubed
1/3 cup heavy cream

1. Heat the oil in a saucepan and fry the ginger-garlic paste for 1 minute. Add the tomato paste and 2 of the chili’s and cook until the oil separates, adding water to
hasten the process. Add Shrimp, turmeric, and salt. Mix well and cook for a few minutes until everything is well blended.

2. Fold in paneer very gently so it does not break then pour in the cream. Heat but do not allow to boil. Serve with remaining chili’s on the top.

Yields: 6 servings

Adapted from: Indian in 6

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