IOL Diwali Feast Edition Nov 2020

PANEER MAKHANI (Serves 6-8) INGREDIENTS 600g paneer 60ml cashew nuts 125ml boiling water 15ml chopped ginger 15ml crushed garlic 2 green chillies, chopped 1 cinnamon stick 1 bay leaf 5ml cumin seeds 60ml sunflower oil 1 onion, finely chopped 7.5ml coarse salt 20ml red chilli powder 2 x 400g tins of chopped tomatoes 15ml ground coriander 10ml ground cumin 5ml garam masala pinch of ground cardamom 2ml turmeric 250ml boiling water 60g cold butter, diced 30ml fresh cream coriander to garnish gold leaf to decorate METHOD Slice the paneer into pieces and set aside.

Soak the cashew nuts in boiling water for 10 minutes and liquidise until smooth.

Pound the ginger, garlic and green chillies together.

Fry the cinnamon stick, bay leaf and cumin seeds in oil until fragrant.

Add onions and salt, and sautĂŠ until light golden brown.

Add crushed ginger, garlic and green chillies, and then the red chilli powder.

Stir in the chopped tomatoes.

Sprinkle in the ground spices. Simmer until the tomatoes soften completely.

Use a potato masher to break down any lumps.

Add the cashew paste and boiling water.

Simmer until the sauce thickens.

Whisk the cold butter into the sauce and then add in the cream.

Gently place the paneer into the cooked sauce and heat through.

Garnish with fresh coriander and edible gold leaf.