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Paneer and Cauliflower Makhani
  • 3 quarts fresh tomatoes
  • 1 serrano chilli
  • 4 cloves garlic
  • 1 tablespoon cumin powder
  • 1 tablespoon turmeric powder
  • 1 tablespoon chili powder (he uses Kashmiri chilies)
  • 1 tablespoon freshly ground black pepper
  • 1/3 cup honey
  • 2 cups water, plus more according to preference
  • 1 dash salt, plus more to taste
  • 1 1/2 cups heavy cream
  • 1 cup (2 sticks) unsalted butter
  • 1 piece 2-inch ginger knob, cut in 1/2-inch long julienne strips
  • 1/4 cup toasted fenugreek leaves, crushed
  • 4 cups roasted cauliflower florets
  • 3 cups soft paneer, cut into cubes
  • 2 handfuls cilantro, to stir in and for garnish
  • Steamed long grain basmati rice, to serve
  • Indian flatbread like naan, to serve
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