Directions
- Pour half a cup of hot water over the cashews (let them soak for ~15 minutes).
- Peel the ginger and garlic and crush to a paste in a mortar.
- Blend the tomatoes.
- When the nuts have softened, drain them and blend to a paste (add 2-3 tablespoons of water if necessary).
- In a heavy-bottomed skillet, heat the butter and then fry the garlic and ginger paste over medium heat.
- Add the blended tomatoes, cayenne pepper and sweet paprika.
- Sauté over medium heat for about 15 minutes stirring occasionally. The sauce should thicken considerably.
- Add the nut paste and a cup of water.
- Bring to a boil and cook until the sauce has the desired consistency.
- Season with garam masala, salt, sugar and more cayenne pepper if needed.
- Mix everything together and add the diced paneer cheese.
- You can add chopped hot peppers or coriander on top.
- Serve with rice and chapati.
Ingredients
400 g paneer cheese
20 cashews
2 cans of tomatoes (800 g)
1.5 cups water
2.5 cm ginger root
4 cloves of garlic
2 tbsp. butter
2 tsp. garam masala
1/4 tsp. cayenne pepper
1/2 tsp. sweet paprika
1 tsp. sugar
salt
Serving toppings:
cooked rice
heavy cream
chilli peppers
coriander leaves
India
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