Paneer Butter Masala

Ingredients

For 4 portions

• 🧀 400g paneer
• 🧈 40g butter
• 🏺 15ml sunflower oil
• 🧅 200g onions
• 🧄 12g garlic
• 🪴 15g ginger
• 🍅 600g tomato
• 🌰 50g cashews
• 🌿 1g cardamom
• 🌿 1g bay leaf
• 🌶️ 6g kashmiri chilli powder
• 🌿 4g garam masala
• 🌿 2g cumin powder
• 🍚 10g sugar
• 🥤 200ml tap water
• 🥛 80ml heavy cream
• 🌿 3g kasuri methi (dried fenugreek leaves)
• 🧂 4g salt

Method

1. Cover the cashews with hot water and soak for 15 minutes. Cut the paneer into 2 cm cubes.
2. Heat half the butter in a large pan and fry the paneer for 3 to 4 minutes, turning, until lightly golden. Lift out and put in a bowl of warm water so it stays soft.
3. Add the oil, cardamom and bay leaf to the pan, then the chopped onion. Cook for 8 minutes, until soft and just golden. Add the chopped garlic and ginger and stir for 1 minute.
4. Add the roughly chopped tomatoes and cook for 10 to 12 minutes, until completely soft and the oil starts to separate.
5. Remove the cardamom and bay leaf. Add the drained cashews and blend with half the water until very smooth. Pass through a sieve for an extra silky sauce.
6. Return to the pan with the rest of the butter. Stir in the chilli powder, garam masala, cumin and sugar and cook for 2 minutes. Add the rest of the water and simmer gently for 10 minutes, until the sauce coats a spoon.
7. Rub the fenugreek leaves between your palms and add to the sauce with the drained paneer and salt. Simmer for 3 minutes.
8. Take off the heat, stir in the cream and serve with naan or rice.