Hosting a dinner party? No Indian-themed meal or celebration is complete without paneer, and this cheesy delight is just the ticket
Prep:20 mins
Serves 4
2 tsp butter2 tbsp vegetable oil4 tomatoes chopped, or use a 400g can chopped tomatoes1 tsp tomato purée6-7 garlic cloves, roughly chopped4-5 cardamom pods, roughly bashed1 small cinnamon stick1 bay leaf4 cashew nuts, finely chopped and soaked in water until soft1cm piece of ginger, peeled and finely grated1 tsp red chilli powder, such as kashmiri mirch1 chilli, sliced in half lengthways (optional)250g paneer, cut into medium cubes1 tbsp fenugreek leaves1 tsp garam masala80ml single cream, to serve (optional)
STEP 1Melt 1 tsp butter and 1 tbsp oil in a non-stick pan over a low-medium heat until sizzling (watch closely so the butter doesn’t burn). Add the tomatoes, tomato purée, garlic, cardamom pods, cinnamon stick and bay. Cover with a lid and cook for 10 mins over a medium heat, stirring occasionally. After 10 mins, remove from the heat, leave to cool, then remove the bay, cinnamon stick and cardamom pods.STEP 2Once cooled, tip the mixture and the cashew nuts into a blender and blitz to a smooth paste. Set aside.STEP 3Return the pan to a medium heat, add the remaining butter and oil and cook the ginger for a minute. Reduce the heat to low, add the chilli powder and stir for 2 mins. Tip in the tomato and cashew paste and cook for 5 mins more.STEP 4Add the sliced chilli, if using, 1½ tsp sugar and the paneer. Mix well and cook for a few minutes more. Add the fenugreek leaves and garam masala. Mix well. Stir in up to 100ml water to loosen, then remove from the heat, swirl in the cream, if using, and serve.
