I first tasted this paneer marinated with cream , saffron , salt and chili flakes around 2 yrs back and can still remember the taste . Paneer is broiled and browned on both the sides and then topped with creamy saffron sauce and roasted cashews & cranberries . This tastes mild. For those that like heat, can add more chili flakes or add fresh chilies.
1 cup heavy cream
1/2 teaspoon saffron threads
1 teaspoon salt (. Or as per taste )
1/2 tsp chili flakes (or as per taste )
400 grams of paneer cheese/ Indian cottage cheese cut into 1 inch thick and 3 inches long fingers
1/4 cup scallions / green onions finely chopped ( I used green part too )
1/4 cup finely chopped fresh basil leaves
1/3 cup finely chopped fresh cilantro,
1/2 cup cranberries ( you can even use fresh pomegranate seeds )
1/4 cup crushed dry roasted cashews or peanuts ( I used Cashews )
In a medium saucepan, bring the cream to a boil over medium heat. Sprinkle in the saffron and remove from heat. The cream should turn warm yellow in color .
Add the salt and chili flakes, stir and set aside.
Add the paneer to the saffron cream marinate as a single layer, gently stir to make sure the paneer is covered with the cream and refrigerate, covered, for 30 minutes. The paneer is done when it is sponge-like to touch.
Remove the paneer strips from the marinade and transfer to a greased or non-stick broiling pan. Broil on the top rack of the oven, turning the paneer every few minutes. Bake until they are golden brown on both sides, about 10 – 12 minutes total. Transfer to a serving plate.
Bring the left over marinade to a boil over medium heat. Add cranberries & Simmer, uncovered, until the mixture thickens. Stir in the scallions, basil and cilantro . Pour the sauce over the broiled paneer and sprinkle with roasted cashews before service .