2 T. ghee

1 med. onion, coarsely chopped

7 cloves garlic, diced finely

1 in. ginger, diced finely

1/4 t. nutmeg

1 T. cumin (heaping)

1 T. coriander powder (heaping)

1 t. turmeric (heaping)

1 1/2 T. garam masala (heaping)

1 t. Indian chili powder

2 T. fresh fenugreek leaves (leave out if you can’t find)

3 oz. tomato paste

2 T. lemon juice

3 c. curry base

1/2 c. half and half

3 green cardamom pods, crushed slightly

4 whole cloves

1 inch piece of cinnamon

paneer

Chop up onions, garlic and ginger. Fry the onions in the ghee until well cooked. Ad the ginger and garlic and cook for 30 seconds.

Mix together the spice mix (nutmeg, cumin, coriander, turmeric, garam masala and chili powder). Add spice mix to the onion mixture and cook briefly (30 seconds).

Pour onion mixture into a crockpot, then add in the rest of the ingredients except the paneer. Cook on low for 2 hours.

Fry the paneer in olive oil, butter or ghee. Cut into bite-sized pieces and add to the crockpot. Serve over rice, with naan on the side.

My Fancy Pantry: Chicken Tikka Masala