Shahi Paneer

Serves 4

60 minutes

Ingredients

Paneer 450g cut into triangles or cubes

For the gravy:

Cashews 75g

Dried mango 75g

Butter 1 tbsp

Cumin 1 tsp

Coriander powder 2 tsp

Fennel seeds 1/2 tsp

Clove powder 1/2 tsp

Cinnamon powder 1/2 tsp

Cardamoms 5, cracked

Bay leaves 2

Red chillies 1 or 2 depending on heat preference

Turmeric 1/4 tsp

Red onions 2, roughly chopped

Garlic 4 cloves, crushed

Ginger 1 inch, grated

Saffron 8-10 threads

Tomatoes 4, roughly chopped

Salt 2 tsp

To finish:

Butter 1 tbsp

Ginger 1 inch, julienned

Kashmiri chilli powder 2 tsp

Cream 100ml

Lemon 1/2, juice of

Coriander leaves small handful, chopped

Method

1. Heat 1 tbsp of butter in a large pan. Add the onion and gently fry until translucent.

2. Add the ginger, garlic, cumin , coriander powder, fennel seeds, clove, cinnamon, cardamom and bay leaves. Allow to sizzle for 20-30 seconds.

3. Then add the chillies, cashews, mango pieces, tomatoes, saffron, turmeric, salt and 500ml water. Stir well and cover with a lid. Simmer on a medium-low heat for 10-15 minutes until everything is soft. Allow to cool down. Remove the bay leaves and cardamom, and discard.

4. Blend the mixture until completely smooth and creamy. We use a NutriBullet and give it a good 60-90 seconds.

5. In the same pan, heat up 1 tbsp butter until melted and bubbling. Add the ginger juliennes, chopped coriander and Kashmiri chilli powder, fry for 30 seconds.

6. Return the blended sauce to the pan, along with the cream and juice from half a lemon and stir well. Taste for seasoning before folding in the paneer. Cover and cook over a medium heat for 5 minutes.

7. Serve hot, garnished with optional saffron strands, chopped coriander leaves, dried rose petals and cream.