Butter Paneer

Serves 4

500 grams paneer, cut into 1/2' cubes

2/3 cup onion, diced

4 tsp vegetable oil

2 green cardamon pods, cracked and insides removed and add to dish

3 cups fresh or canned tomatoes

4 tbsp whole, raw cashews

1/2 tsp ground cumin

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

8 fresh curry leaves

1" piece of fresh ginger, minced

2 cloves garlic, minced

1 tsp green chili, minced

4 tsp dried fenugreek leaves (kasoori methi)

1/2 cup cream

2 tbsp brown sugar or maple syrup

salt to taste

2 tbsp sliced almonds for garnish

• Place onions, cardamon, tomates, cashews, salt, cinnamon, nutmeg, curry leaves, ginger, garlic and chili into a medium saucepan. Cook uncovered over medium heat until reduced and thick - about 20 minutes.

• Let sauce cool slightly. Puree the sauce until it's completely smooth, using an immersion blender.

• Put vegetable oil in nonstick saute pan over medium heat. Once heated, add cubed paneer and fry until golden, stirring regularly. Add paneer to the pureed sauce, dried fenugreek leaves and cream. Heat gently until the sauce is warm, and then add sweetner.

• Toast almonds and top each portion with them.