Paneer Makhani Curry

Paneer Makhani Curry Ingredients

1 1⁄2 tbsp butter5 green cardamom pods lightly crushed1” cinnamon stick4 cloves1 small onion finely chopped1 heaped tbsp grated ginger2 green chillies slit lengthwise1 tsp kashmiri chilli powder1⁄2 tsp garam masala powder3 tbsp tomato puree100ml double cream2 tbsp honey1 tbsp Kasoori methi/ fenugreek leaf powderSalt to taste (approx 2 tsp)2 large tomatoes chopped16 cashewsA sprinkle of cinnamon powder1 tsp paneer masala (rajah spices)Garnish: coriander and slices of ginger

Steps

1. Soak the cashews in boiling water for about 15mins and blend with the chopped tomatoes until fine.2. Heat a heavy bottom saucepan and add the butter. Add green cardamom, cinnamon stick and cloves. Fry for 20 seconds, add the onions and sauté for 5-7 mins on medium heat until they take on a light brown colour.3. Add the grated ginger and slit green chillies. Fry for a further minute and add the chilli powder, garam masala powder along with the tomato puree. Stir well and cook for a couple of minutes. Now gradually add the double cream stirring continuously to mix all the spices with the cream. Then add the cashew-tomatoe sauce to the pan and allow the sauce to cook.4. Add a splash of water if the curry is too thick. Stir in the honey, fenugreek powder, cinnamons and paneer masala. Season to taste and simmer the curry on low heat for 10 mins.5. Meanwhile chop the paneer and soak in boiling water for about 10mins before adding to the pan. Garnish with coriander and ginger slices. (Above served with naan from @clayovenbakery)