Ingredients

• 250g paneer (cottage cheese) cut into 1-inch cubes
• 50g or 20 cashews nuts soaked overnight
• Half a cup of water to grind the cashews
• 300 grams chopped vine tomatoes or 1 tin chopped tomatoes
• 1-inch ginger cube, 3 to 4 small cloves of garlic - make a paste using a pestle and motor
• 2 tbsp unsalted butter
• 1 bay leaf
• 1 stick cinnamon
• 1 medium onion chopped
• 1 tsp garam masala
• 1 tsp Kashmiri red chilli powder
• 1 tsp Kasuri methi - Dried fenugreek leaves
• Salt to taste
• 3 tbsp double cream
• 1/2 cup water
• Chopped coriander to garnish

Tools

• MultiPro Express Weigh+ 7-in-1 Food Processor

Method

1. Heat the butter in a large skillet and add the paneer cubes, brown the paneer cubes for about 4 to 5 mins, remove from the pan and set aside.
2. In the same pan, add the bay leaf, cinnamon stick and sauté for one minute, add the chopped onion and fry for 2 mins.
3. Add the ginger and garlic paste and fry for another minute or two.
4. Add the tomatoes and mix well. Add the garam masala, chilli powder and salt and mix well for a few mins. Let it simmer on low heat for 3 to 4 mins. Remove and add on a plate and let it cool.
5. Discard the water from the cashews, Rinse them, add the soaked cashews and water into your Kenwood blender and blend into a fine paste.
6. Once the tomato mixture has cooled down, remove the cinnamon stick and the bay leaf, add into your Kenwood blender and blend into a smooth paste.
7. Add the tomato mixture back into the skillet on low heat, and let it simmer for a minute. Add the cashew paste and mix well.
8. Add the paneer cubes into the mixture and gently mix everything well. Add the fresh cream and combine well. Add the Kasuri methi powder and mix.
9. Remove from the heat, garnish with freshly chopped coriander and serve with naan or rice. Enjoy.

Chef's Notes:

1. Suitable for home freezing, if the gravy thickens add a little water and simmer. The gravy should be of thick consistency.