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
Heat 1 tbsp of butter in a large pan. Add the onion and gently fry until translucent.
Add the ginger, garlic, cumin , coriander powder, fennel seeds, clove, cinnamon, cardamom and bay leaves. Allow to sizzle for 20-30 seconds.
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.
Blend the mixture until completely smooth and creamy. We use a NutriBullet and give it a good 60-90 seconds.
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.
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.
Serve hot, garnished with optional saffron strands, chopped coriander leaves, dried rose petals and cream.