Ingredients

Serves 4:

• 4 onions (200 g)
• 5 tbsp neutral oil (sunflower or rapeseed)
• 60 g butter
• 4 cardamom pods
• 4 bay leaves
• 3-4 cloves of garlic, for 2 tsp garlic paste
• 1 thumb-size piece of ginger, for 2 tsp ginger paste
• 2 tsp garam masala
• 1/2 tsp Kashmiri chilli powder
• 60 g cashews, salted cashews also work fine
• 2 tins chopped tomatoes, (800 ml)
• 100 ml cream
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 dash of lemon juice
• Salt
• 2x Züger organic paneer (400g)

How it’s done

the ginger and garlic, then finely grate or grind them into a paste using a mortar and pestle. Heat the oil and 30 g butter in a large pan. Add the cardamom and bay leaves and sauté on a medium heat for 1 minute.

Add the onions and leave everything to cook for 3 minutes. Stir a couple of times to make sure everything cooks evenly and don’t let the onions turn brown.

Add the ginger and garlic, as well as the garam masala and Kashmiri chilli powder. Leave everything to cook for 3 minutes and keep stirring. Next, add the cashews, allow them brown for a moment, then add the two tins of tomatoes. Season with a generous pinch of salt and leave to cook on a medium heat with the lid on for 15 minutes.

To finish, add the cream and purée everything either directly in the pan or by transferring it into a large bowl. Push the mixture through a fine sieve with a spoon, using circular movements.

Season the sauce with 1 tsp of crushed fenugreek leaves and a dash of lemon juice. Stir in the remaining butter. Add more salt and Kashmiri chilli powder to adjust it to your taste if needed.

Cut the paneer into cubes and add to the sauce. Leave to simmer on a low heat for 5 minutes and then serve.