Shahi Paneer (Creamy Paneer Curry with Tomato and Cashews)

• 80 g Cashew nuts
• 250 ml Water
• 2 tbsp Ghee
• 1 large Yellow onion
• 20 g Ginger root
• 4 cloves Garlic
• 2 tsp Ground coriander
• 1 tsp Ground cumin
• 1 ½ tsp Ground Kashmiri chili
• ½ tsp Ground cardamom
• 1 tsp Garam masala
• 500 g Tomato, ripe
• 1 ½ tsp Fine sea salt
• 400 g Paneer
• 120 ml Double cream

1. Put the cashews in a bowl and cover with 150 ml of the water. Leave to soak for 15 minutes while you prep the rest.
2. Meanwhile, cut the onion into rough chunks. Peel the ginger and garlic.
3. Heat the ghee in a saucepan over a medium heat. Add the onion and cook for 8 to 10 minutes until soft and lightly golden.
4. Add the ginger and garlic and cook for 1 minute until fragrant. Stir in the ground coriander, ground cumin, ground Kashmiri chili, ground cardamom and garam masala, and cook for 30 seconds.
5. Add the tomatoes and the fine sea salt, then cook for 10 to 12 minutes, stirring now and then, until the tomatoes break down and the ghee starts to separate at the edges. Take off the heat for a minute to cool slightly.
6. Tip the tomato mixture into a blender. Add the soaked cashews with their soaking water and blend until very smooth.
7. Return the sauce to the saucepan and add the remaining 100 ml water to loosen it. Simmer gently for 5 minutes, stirring, until glossy and slightly thickened.
8. Cut the paneer into bite-sized cubes and stir into the sauce. Simmer for 4 to 5 minutes until the paneer is heated through.
9. Turn the heat to low and stir in the double cream. Warm for 1 to 2 minutes without boiling, then taste and adjust seasoning if needed.

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