Butter Paneer Masala

Cubes of cottage cheese cooked in a tomato butter cream sauce with cashews

The sophisticated flavours of this dish belie its simple preparation. Ground cashews add a subtle, creamy flavour and help thicken the sauce. Make a day early so the paneer can soak up the sauce. Sauteeing the paneer with the onions eliminates the need for deep frying.

400 g paneer 1 clove garlic, peeled 1/4 inch piece ginger 1 small onion, peeled and quartered 2 tbsp vegetable oil 20 whole raw cashews 2 cups whole canned tomatoes (about 10 large), drained and pureed Salt to taste 1/4 tsp ground black pepper 1/4 tsp cayenne pepper 1 tsp ground coriander seeds 1 tsp ground cumin seeds 20 whole raw cashews, powdered in spice grinder 1 tsp garam masala 1 tsp dried fenugreek leaves (Kasoori methi) 1/2 cup whipping cream 1/4 cup water 2 tbsp butter

Cut paneer into 1/2-inch cubes. Mince garlic, ginger and onion in food processor.

Warm oil in deep non-stick skillet over medium-high heat. Saute minced onion mixture until lightly browned, about 5 minutes. Reduce heat to medium and add paneer cubes and whole cashews. Saute another 5 minutes until they have browned lightly, stirring gently. Add tomatoes; stir gently to mix. Cook 5 minutes until they have thickened. Add all spices and ground cashews. Cook 1 minute. Add water and cream, then cook for 10 minutes on medium-low, stirring occasionally. Add butter; cook for 1 minute. Serve hot.

Serves six.