Paneer Butter Masala with Cashew-Tomato Gravy

What you need

• 25 g (about 18) raw cashews
• 400 g (14 oz) ripe tomatoes, 4-5 medium, roughly chopped
• 3 tbsp unsalted butter, divided
• 1 Indian bay leaf, tej patta
• 1 tbsp ginger-garlic paste, or 2.5 cm ginger and 3 garlic cloves, pounded
• 1 tsp Kashmiri chili powder, or mild paprika
• 1 green chili, slit lengthwise
• 3/4 tsp salt
• 1/2 tsp sugar, more or less depending on the tomatoes
• 250 g (9 oz) paneer, cut into 2 cm cubes
• 1 tsp dried fenugreek leaves, kasuri methi
• 1/2 tsp garam masala
• 3 tbsp heavy cream
• 1 tbsp cilantro, chopped, to garnish

Method

Restated from the original video

1. 1

   Cover the cashews with hot water and soak for 15-20 min.

2. 2

   Blend the tomatoes without any water to a smooth puree and set aside.

3. 3

   Drain the cashews and blend them with 3 tbsp fresh water until completely smooth, with no gritty bits left.

4. 4

   Melt 2 tbsp of the butter in a heavy pan over low heat. Add the bay leaf and let it sizzle for a few seconds.

5. 5

   Stir in the ginger-garlic paste and cook until the sharp raw smell fades, about 15 seconds.

6. 6

   Pour in the tomato puree and cook over medium-low heat, stirring now and then, for 5-6 min.

7. 7

   Add the chili powder. Keep cooking and stirring until the puree turns thick and jammy and butter glistens at the edges, 6-8 min.

8. 8

   Add the cashew paste and stir without stopping over low heat until it smells toasty and the fat separates again, 3-4 min.

9. 9

   Pour in 300 ml (1 1/4 cups) water and add the green chili, salt and sugar. Simmer until the gravy coats the back of a spoon, 6-8 min.

10. 10

    Slide in the paneer and simmer gently for 2 min, just to heat it through.

11. 11

    Crush the fenugreek leaves between your palms over the pan. Add the garam masala and cream, stir once and turn off the heat.

12. 12

    Top with the remaining 1 tbsp butter and the cilantro and serve hot.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.