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Servings: 4
| 200g cooked paneer tikka (click here for the marinade/recipe) |
| 100g unsalted butter |
| 1 onion, roughly chopped |
| 1 thumb-sized piece of ginger, whole |
| 4 garlic cloves, whole |
| 1 green chilli, whole |
| 200g chopped tomatoes |
| 50g cashew nuts |
| 1 tsp Mandala king masala |
| 1/2 tsp Mandala garam masala |
| 4 whole green cardamom pods |
| 1tsp sugar |
| Salt to taste |
| Splash of single cream |
| Chopped coriander leaves |
Prepare:
| Follow this recipe to marinade the paneer, cook and set aside. If you do not intend to cook the paneer on the BBQ, then you can simply pan fry it instead. |
Cook:
| Take a heavy based, non-stick pan add half of the butter and fry the cardamom, green chilli and roughly chopped onions for 2 minutes. |
| Now add the garlic, ginger, and cashew nuts and fry for 3 minutes. |
| Once the cashew nuts have browned at the edges, add the Mandala king masala, and fry for 2 minutes. If this mixture begins to stick you can add a splash of water. |
| Add the chopped tomatoes to the pan and cook for 2 minutes. |
| Add the sugar, salt to taste and then add a cup of water (about 200ml). Stir and simmer on a medium heat for 15 minutes. |
| Check that the cashew nuts have softened and turn off the heat and allow to cool slightly for 5 minutes. |
| Pour the contents of the pan into a food processor along with a splash of water and blitz to a pulp. If the mixture is still very hot then use ice cubes instead of water to cool the mixture down while you blend it. |
| Pour this mixture back into the pan to create a smooth, silky sauce. |
| Use a sieve if you do not have a very strong food processor to get as much of the goodness back into the pan without adding any lumps. |
| Add the garam masala and gently simmer on a low heat for 2 minutes. |
| Add the cooked paneer, stir and simmer for another 3-5 minutes until the sauce has reached the correct consistency. If you feel the sauce is too thick you can add a splash of water as required. |
Garnish:
| Put the curry into a serving bowl and garnish with fresh coriander and single cream. |
| Serve with rice and/or Indian bread and enjoy! |
