pic: Kerstin Rodgers
Butter Paneer Masal
Serves 6
Ingredients
- handful cashew nuts, soaked,
- 3 or 4 kashmiri chillis, soaked
- 400 g paneer, marinated in a teaspoon of salt
- 3 brown onions, sliced
- oil for frying, use a flavourless oil like vegetable, peanut, rapeseed
- 5 cloves garlic, crushed
- Knob fresh ginger, grated
- 4 fresh tomatoes, chopped
- 3 tbsps ghee
- big squirt tomato puree
- 1 stick cinnamon
- 1 tbsp green cardamom
- pinch ground cloves
- 2 tbsps cream or yoghurt
- bunch fresh fenugreek leaves if you can
- handful coriander, fresh
Instructions
- First of all soak the cashew and dried chillies in a large cup of warm water
- Also marinate the paneer in salt water (cover with salty water) to add in flavour. You don't have to do this though, you can just add it in as is.
- Soften the onions in the oil on a medium low heat.
- Add in the garlic and ginger.
- Add in the fresh tomatoes, stirring. Cook for 10 minutes
- Transfer everything to a blender, including the cashews, the chillies and the soaking water and whizz it up until smooth. This is your gravy.
- In the same pan, melt the ghee, adding the tomato puree and the spices.
- Pour back in the gravy.
- Add the drained paneer chunks. Stir then add the cream and fenugreek.
- Then serve hot with the coriander leaves on top, with rice or roti
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