Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and chop the onion and garlic. Peel and grate the ginger.
Heat a pan over a medium-high heat. Once hot, add the butter, oil and onion. Fry the onion with a pinch of salt for 5 min. Add the garlic, ginger, coriandercuminpowder, garam masala, turmeric, chilli powder(spicy!) and tomato paste. Cook for 3 min.
Add the tomatopassata, measuredwater, 0.5/1/1 vegetablestockcube, cooking cream and cashew nuts (see pro tip). Cover, reduce the heat to low and simmer gently for 15-20 min.
Tip!For extra creaminess, soak the cashew nuts in water for 2-4 hours. Why not fry the paneer cubes in a second pan before adding them to the curry.
4 Boil rice
Meanwhile, add the basmati rice, salt and the measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
Blend the curry until smooth with a hand-held blender or in a food processor. If the sauce looks too thick, add a splash of water.
Chop the paneercheese into cubes and add them to the pureed curry (see pro tip). Bring to a boil and cook for 5 min. Season to taste. Serve the curry over the rice and garnish with chopped coriander.