Indian Styled Feta Cheese - Ekadasi Paneer Makhani - cooking recipe

Ingredients

2 teaspoons ghee
1 cinnamon stick (5cm)
2 bay leaves
1 curry leaf, chopped
1 tablespoon gingerroot (grated)
2 green chilies, slit
1/2 cup light cream
200 g reduced-fat feta cheese, rinsed (I prefer the Greek-style)
6 -8 large tomatoes (peeled, chopped and pureed)
1/2 green bell pepper, chopped
1 teaspoon brown sugar
1 teaspoon salt, use fasting salt for ekadasi (or more to taste)
fresh thyme, chopped
fresh coriander, chopped

Preparation

Heat ghee. Add ingredient 2-6 and fry for few seconds tilla romatic.
Add tomatoes and pepper and cook on medium-high for 10 minutes or so, till thick. Lower heat and stir in salt, sugar, cream, herbs and feta and cook for 2 or 3 minutes more.
Serve hot with baked potato for Ekadasi; Basmati rice for any other day.