Paneer Butter Masala

Ingredients

• 2 tbsp ghee, or butter
• 1 large onion, roughly chopped
• 2cm piece of ginger, peeled and chopped
• 4 cloves of garlic, crushed
• 1x 400g tin chopped tomatoes
• 100ml water
• 100g cashew nuts, or 2 tbsp cashew butter
• 150ml double cream
• 350g paneer
• salt, to taste
• fresh coriander, to serve

Spices

• 2 tsp chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• ¼ tsp turmeric
• 4 cardamom pods

Method

1. Heat the ghee in a large pan over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is very well-browned, about 10 minutes.

2. While the onion is cooking, add the spices to a small bowl. When the onion is well-browned, add the spices and let them cook for 1 minute. Add the tomatoes and water to the pot and scrape the bottom to remove any stuck-on bits.

3. Add the cashews to a food processor with some water. Blend until smooth.

4. Chop the paneer into small pieces and add to the pan with the cashew mix and cream. Season with salt and cook for another 5 minutes on medium-low heat.

5. Serve with peshwari naan and top with coriander.