Paneer butter masala

I use cashews to make the tomato sauce smooth and rich, then finish it with butter and a little cream.

Method

1. Warm the oil in a pan. Add the cardamom and onion and cook until the onion softens. Add the ginger and garlic and cook for another minute.
2. Add the tomatoes, cashews, and a little salt. Cover and cook until the tomatoes collapse, about 8–10 minutes. Stir in the chilli powder, garam masala, and coriander, and cook for another 2 minutes.
3. Let the mixture cool slightly, then blend with some of the water until smooth. Strain it if you want a particularly silky sauce.
4. Melt the butter in the pan. Add the blended sauce and enough remaining water to keep it pourable. Simmer gently for 10–12 minutes, stirring now and then.
5. Add the paneer and crushed kasuri methi. Cook gently for 2–3 minutes to heat the paneer through. Turn off the heat, stir in the cream, and taste for salt. Finish with coriander.