Ingredients

The following ingredients have 4 Servings
  • 30ml (2 tbsp) cashew nuts
  • 60ml (4 tbsp) dessicated coconut
  • 60ml (4 tbsp) water
  • 2 garlic cloves, peeled
  • 2.5cm (1in) ginger, peeled
  • 2 green chillies, washed and stalks removed
  • 15ml (1 tbsp) ghee or butter
  • 450g (1lb) paneer, cubed
  • 2 onions, peeled and finely chopped
  • 2.5ml (½ tsp) cinnamon powder
  • 5ml (1 tsp) chilli powder
  • 5ml (1 tsp) turmeric
  • 10ml (2 tsp) coriander powder
  • 2.5ml (½ tsp) caraway seeds
  • 4 green cardamom pods, crushed
  • 4 large tomatoes, pureed
  • 250ml (1 cup) single cream
  • Salt, to taste
  • Coriander leaves, for garnishing

Instruction

  • Cover the cashew nuts with water for 1 hour so that they soften up.
  • Drain, then blitz them together with the coconut and water in a food processor until a paste is formed. Add a splash of water, if necessary. Set aside.
  • Place the garlic, ginger and chillies in a food processor and blend until everything is finely chopped. Set aside.
  • Fry the paneer in the ghee until browned and set aside.
  • In the same pan, continue to gently fry the onions, then stir in the fresh garlic paste and cook for another 3 minutes.
  • Add the remaining spices to the mix and fry for another 3 minutes.
  • Pour in the fresh tomato puree, give it a good stir and let the sauce reach a bubbling point. Let it slowly simmer for 10 minutes.
  • Stir in the cashew nut paste and let the sauce simmer for another 5 minutes.
  • Pour in the cream and cook for another 5 minutes.
  • Stir in the fried paneer cubes and let it heat through for 5 minutes.
  • Serve immediately with rice or naan. Garnish with coriander leaves and sliced red chillies. Enjoy!