Fresh Cheese in Saffron Sauce

Ingredients

 * 375 g/12 oz panir or 1 block ricotta cheese
 * 2 tablespoons ghee
 * 2 tablespoons oil
 * 1 medium onion, finely chopped
 * 500 g/1 lb ripe tomatoes, peeled and chopped
 * 1 teaspoon ground turmeric
 * 1 teaspoon chilli powder
 * 3 whole cloves
 * 3 cardamom pods, bruised
 * 1 teaspoon sugar or to taste
 * 1/4 teaspoon saffron strands

Directions

 * 1) Cut panir in slices about 1 cm (1/2 in) thick and cut each slice in half to make serving-sized pieces.
 * 2) Fry in half of the ghee and oil until golden. Put on a plate and set aside.
 * 3) If using ricotta cheese (it must be in a block, not in a tub) it should be baked to make it firm as panir.
 * 4) Cut block into 3 or 4 thick slices.
 * 5) Place on a baking tray lined with non-stick paper and bake in a moderate oven for 30-35 minutes until slices are golden.
 * 6) Heat remaining oil and ghee in a saucepan. Fry onion until golden brown.
 * 7) Add tomatoes, spices, salt and sugar and simmer until gravy is thick.
 * 8) Add the slices of cheese and allow them to simmer in the gravy.
 * 9) Toast saffron in a dry pan over low heat for about 1 minute.
 * 10) Crush with the back of a spoon and dissolve in a tablespoon of hot water.
 * 11) Stir in about 5 minutes before end of cooking.