Paneer Makhani

Ingredients:

• 4 large tomatoes, chopped 
• 1 large onion, chopped 
• 2-inches ginger, chopped 
• 3 cloves garlic, chopped 
• ½ teaspoon black cumin seeds (shahi jeera) 
• 3 tablespoons tomato puree 
• 300g cottage cheese (paneer), cut into 1-inch cubes 
• 100 ml type cream full fat 
• 50g cashew nuts 
• 3 tablespoons butter 
• 1teaspoon black pepper powder 
• 1teaspoon red chilli powder 
• ½ teaspoon salt 
• 2tablespoons dried fenugreek leaves (kasoori methi) 
• 2 tablespoons thin ginger strips

Method: 

• Put the tomatoes, onions, ginger, garlic and 3 cups of water into a pan and bring to a boil.
• Lower the heat and simmer for at least 15-20 minutes. Remove from the heat and cool. 
• Puree the cooled mixture in a blender.  
• In a pan, heat the butter; add the shah jeera and saute for 30 seconds. 
• Stir in the pureed mixture and the tomato puree, and cook on a low heat for 10-15 minutes. 
• Add the paneer to the simmering sauce. 
• Gently stir and add pepper powder, red chilli powder and salt. 
• Dry-roast the fenugreek leaves on a pan. Set aside some for garnishing, crush the rest between your palms and add to the paneer. 
• Cook for another 5 minutes, covered..for the paneer to absorb the flavour of the fenugreek. 
• Uncovered  Finally, gently stir in the cream. 
• Sprinkle with the ginger juliennes not in ingredients and reserved fenugreek leaves.  
• Serve hot with buttered naan.