Butter paneer
portions
Ingredients
- 45 gr Cashews
- 6 pcs Tomatoes
- 2 tbsp Butter
- 1 pcs Bayleaf
- 2 tbsp Ginger
- 1 pcs Garlic cloves
- 0.5 tsp Cayenne
- 1.5 cups Water
- 0.75 tsp Garam masala
- 1.5 tbsp Cream
- 300 gr Paneer
Method
- Soak cashews in hot water for an hour
- Blend cashews with a few tablespoons of water to a smooth cream, set aside
- Grind the garlic and half the ginger to a paste
- Slice half the ginger into julliene strips
- Dice the tomatoes and blend them to a puree in the blender
- Melt the butter and briefly saute the bayleaf for a minute to release flavour
- Add the garlic and ginger paste, saute for a few seconds to take the raw edge off
- Add the tomato puree and stir well
- Simmer for 5 minutes, add the cayenne
- Simmer for another 15-30 minutes until the sauce is nice and thick. Oil starts to separate and tomato sauce comes together into a lump
- Add the cashew cream, stir well and saute for a few minutes
- add water and mix very well. simmer on a low flame.
- after 2 to 3 minutes of boiling, add ginger julienne. reserve a few for garnishing
- Flavour the curry with salt, sugar and/or some baking soda if it's too sour
- After the sauce thickens to your desired consistency, add the paneer cubes and stir gently
- Add the garam masala & cream, stir gently and turn off heat
- Serve with leftover ginger and some fresh coriander leaves. Some fresh lemon on the side won't hurt either