Information
Serves 4
Prep time: 30min
Cook time: 20min
Ingredients
- 2 Tbsp oil
- 2 tsp ground cumin
- 2 tsp garam masala
- 2 tsp chili powder
- 4 Tbsp tomato puree
- water
- 2 Tbsp butter
- 1/2 tsp ground fenugreek
- 120ml creame fraische
- 120ml milk
- 200g paneer
- 230g chickpeas
- salt
- 15 cashew nuts
- 1 red onion
- 1 tsp garlic and ginger paste
Methods
- Place onions and garlic and ginger paste in the small bowl of a food processor. Grind to a smooth paste. Set aside.
- Place cashew nuts in a food processor. Add a little water, and grind to a smooth paste. Set aside.
- Heat oil in a large frying pan over medium-high heat. Add onion paste, stirring, for 4-5 minutes or until browned. Add ground cumin, garam masala and chili powder. Saute for 1 minute. Stir in tomato purée, and sauté, stirring, for another minute. Add cashew paste, and sauté, stirring, for 1 minute. Add water. Cook, stirring occasionally, until oil separates. Set aside.
- Heat butter and 1 tbsp oil in another pan. Fry fenugreek seeds. Saute, stirring occasionally, for 2-3 minutes or until browned. Remove from heat.
- Place the first pan with the tomato-onion mixture on heat. Add the fenugreek-onion mixture to the pan. Add cream, milk and paneer cubes. Season with salt. Bring to the boil. Simmer for 2-3 minutes. Add chickpeas. Heat through. Remove from heat.