Butter Paneer Masala – vegetarian

Ingredients for 4 servings:

• 1 onion(s)
• 3 garlic cloves
• 1 cm ginger
• 4 tomatoes
• Peas, amount as desired
• 30 g cashew nuts
• 450 g paneer (Indian cream cheese)
• 3 tbsp butter
• 2 bay leaves
• 3 cardamom pods
• 6 carnations
• 1 cinnamon stick(s), if desired
• 2 tbsp tomato paste
• Salt
• 1 tbsp turmeric
• 1 tbsp garam masala
• 1 tbsp chili powder
• 1 tbsp sugar
• 3 tbsp cream or soy cream
• some oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Soak the cashew nuts in water for an hour. Roughly chop the garlic, ginger, and tomatoes, then fry the onion in a little oil until translucent and add the roughly chopped ginger and garlic. Let it simmer in the pan over low heat for a few minutes. Add the tomatoes and cashew nuts. Simmer the ingredients for 10 minutes and allow to cool for another 10 minutes. Halve the paneer lengthwise and also soak it in water. Purée the cooled mixture, e.g., using an immersion blender. Heat the butter separately in oil and add the bay leaves, cardamom pods, cloves, and, if desired, the cinnamon stick. Sauté the spices in the butter for a few seconds to allow the flavor to develop. Add the puréed mixture and mix with 200 ml of water. Bring the sauce to a boil and stir in the tomato paste. Simmer the mixture, lid closed, over low heat for 15 minutes. Season the dish with salt, turmeric, garam masala, and chili powder. Cut the paneer into bite-sized square pieces and add it to the sauce. Season with sugar to cut the acidity. Simmer for 2 minutes, then add the cream. Serve best with rice.