Paneer Butter Masala

• 80 g Cashew nuts
• 2 tbsp Vegetable oil
• 50 g Butter
• 1 large Yellow onion
• 25 g Ginger root
• 4 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Ground turmeric
• 1 tsp Mild chili powder
• 2 tsp Garam masala
• 1 ½ tsp Fine sea salt
• 500 g Tomato passata
• 250 ml Water
• 400 g Paneer
• 120 ml Double cream

1. Put the cashew nuts in a heatproof bowl and cover with boiling water from the kettle. Leave to soak for 15 minutes, then drain.
2. Meanwhile, cut the paneer into bite-sized cubes. Finely slice the onion, then peel and grate the ginger and garlic.
3. Heat the vegetable oil and half the butter in a saucepan over medium heat. Add the onion with a pinch of the salt and cook for 10 to 12 minutes, stirring, until soft and lightly golden.
4. Stir in the ginger and garlic and cook for 1 minute until fragrant. Add the ground cumin, ground coriander, ground turmeric, mild chili powder and 1 tsp of the garam masala, and cook for 30 seconds, stirring constantly.
5. Pour in the tomato passata and water, then bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the raw tomato smell has mellowed.
6. Tip the sauce into a blender with the drained cashew nuts and blend until very smooth. Return to the pan and simmer for 3 to 5 minutes to thicken slightly; add a splash more water if it becomes too thick.
7. Add the paneer and cook gently for 5 minutes, stirring carefully so the cubes stay intact. Stir in the remaining butter, the double cream and the remaining garam masala, then warm through for 1 to 2 minutes without boiling.
8. Taste and adjust with the remaining salt if needed. Serve hot, with basmati rice or naan if you like.

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