This dish looks complicated, but it is really easy.
The cashew nuts and cream put up the price, but i only price the dish on half the cost of the nuts and cream as i only used half of both. ( if that makes sense)
You will need……
Packet of paneer cheese ( its aways reduced in sainsburys)
2 finely chopped onions
4 tbsp of butter
I tsp of minced ginger
2 garlic cloves chopped finely
1 tsp chilli powder ( add more for heat)
1/2 cup of passata or tomatoe puree
1/2 tsp salt
Cup of plain cashew nuts
Kasuri methi ( dry fenugreek leaves)
1/2 a cup of cream
Coriander leaves finely chopped.
Put the nuts into a blender and blend them into a powder, add 2 cups of water to make a paste and leave until needed.
This dish looks daunting, but its not so bad. Make a a day or two before you intent to serve it, and the flavours will infuse more. I get all my spices cheaply from the indian supermarket or Masala Bazaar.
Start but putting the butter into a large pan and pop in the onions and garlic and fry for 2/3 mins. Keep it on a low heat, so that it does not burn out.
Next add the ginger and fry for another minute ( the kitchen should start to smell lovely now!).
Add the chilli ( less or more depending on your spice pallet) and fry for another minute.
Next add the tomatoe puree, salt and sugar and mix. Leave for about 3 minutes, and chop up the paneer into cubes.
Add the cashew mixture into the curry and give it a good stir.
When it is all blended, add the paneer, kasuri methi and cream. Stir and turn down the heat.
Let it simmer for about 20/30 minutes and add the coriander leaves just before serving.
I hope you enjoy it.