Paneer Tomato Curry

Instructions

1. 1

   Mise en place: soak 30g raw cashews in hot water for 15 minutes. Cut 300g paneer into 2 cm cubes. Finely dice 150g red onion and roughly chop 400g ripe tomatoes. Set out a deep skillet or wide nonstick pan on the stove.

2. 2

   Drain the soaked cashews. Place them into a blender with the chopped tomatoes and blend on high speed for 1 to 2 minutes until completely smooth, silky, and free of coarse bits. Set this fresh puree aside.

3. 3

   Melt 30g butter in the deep skillet over medium heat until it stops foaming. Add the diced red onion and cook for 6 minutes, stirring frequently with a wooden spoon until soft, translucent, and light golden brown.

4. 4

   Stir 15g ginger-garlic paste into the golden onions. Cook over medium-low heat for 1 minute until fragrant and raw smell disappears. If the mixture sticks to the pan, add a splash of water and stir immediately.

5. 5

   Pour the tomato-cashew puree and 5g garam masala into the skillet. Simmer over medium-low heat for 10 minutes, stirring often so it does not catch, until the sauce thickens and tiny oil droplets float on top.

6. 6

   Gently stir in the 300g paneer cubes and 50ml heavy cream. Simmer over low heat for 5 minutes until the paneer is heated through and tender. Serve hot in bowls garnished with a drizzle of cream alongside rice.