Shahi Paneer

Ingredients:

1 Mishra’s Curry Cube

300g paneer (Indian cheese)

1/4 cup cashews, ground

1/4 cup almonds, ground

1/2 cup yoghurt

6 tbsp ghee or oil

2 onions, finely chopped

2.5cm root ginger, finely chopped

2 green chillis, chopped

3 green cardamom pods

1 cup tomato purée

1 cup water

1/2 cup milk

Fresh coriander leaves, finely chopped for garnish

2 tbsp thickened cream

Step one

Mix the ground cashews and almonds with a little water to make a paste. Whisk the yogurt in a bowl. Set both aside.

Step two

Pour the 3 tbsp ghee or oil into a pan and, over a medium heat, cook the chopped onions, ginger, green chillis and cardamoms for 4 to 5 minutes. Add the tomato purée and cover the pan with a lid, then simmer for 8 to 10 minutes. Add the yogurt and cook for another 5 minutes, then pour in 1 cup of water, stir well and cook for another minute. When the gravy is cooked, let it cool at room temperature, then blend till smooth and set aside.

Step three

Heat the remaining ghee in a new pan and add the blended gravy and the Curry Cube, cashew and almond paste along with salt to taste. Bring the mixture to a boil until the gravy thickens, then carefully add the paneer cubes and milk, stirring to coat the paneer in the gravy, for 3 to 5 minutes. Serve garnished with chopped fresh coriander leaves and cream.