Shahi Paneer

Serves 2

Ingredients

• 4 tbsp Neutral Oil

• 1 tsp Chopped Fresh Ginger

• ½ tsp Minced Garlic

• 2 Sliced Medium Sized Onions

• 1/4 tsp Cumin Seeds

• 1/4 tsp Salt

• 2 Tomatoes Chopped

• 1/2 Cup Passata

• 1/2 Cup Water

• 1/8 tsp Turmeric

• 1/2 tsp Red Chili Powder

• Handful of Cashews (roughly 12)

• Corriander

• 25g Butter

• 6 Green Finger Chilies (sliced in half)

• 1 Cinnamon Stick

• 3 Cardamom Seeds

• 100mls Double Cream

• 200g Paneer

• Pinch of Fenugreek

Instructions

1. Oil into a pan over a medium heat. Add in the ginger, garlic, onion, cumin, salt, tomatoes, passata, water, turmeric, chili powder, cashews, chopped coriander, and cook until the onions are soft and the sauce has reduced and thickened slightly. Put into a blender and blend until you have a smooth masala.

2. In the same pan over a medium heat add in the butter, green chilies, cinnamon stick, and cardamon seeds. Fry them off for a minute and then add in the double cream and stir until it starts to bubble and get thick.

3. Add in the masala from the food blender and mix well until both are fully incorporated.

4. Still over the medium heat add in the paneer and stir bringing the paneer up to temperature (don’t worry paneer doesn’t melt), sprinkle in the ground fenugreek and stir again.

5. Drizzle over some cream and garnish with chopped coriander.

6. Serve with flatbread or rice.