Summary

Ingredients

• 1 onion (s)
• 3 clove (s) garlic
• 1 cm ginger
• 4 tomato (s)
• Peas, amount as desired
• 30 g cashew nuts
• 450 g cheese (paneer)
• 3 tablespoon butter
• 2 bay leaves
• 3 cardamom pods
• 6 carnation (s)
• 1 cinnamon stick (s), possibly
• 2 tablespoon tomato paste
• salt
• 1 tablespoon turmeric
• 1 tablespoon garam masala
• 1 tablespoon chili powder
• 1 tablespoon sugar
• 3 tablespoon heavy cream or soy cream
• some oil

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Instructions

1. The cashews need to be soaked in water for an hour.
2. Coarsely chop the garlic, ginger and tomatoes, then fry the onion with a little oil until translucent and add the coarsely chopped ginger and garlic. Let them simmer for a few minutes in the pan over a low heat. Add the tomatoes and cashew nuts. Simmer the ingredients for 10 minutes and allow an additional 10 minutes to cool.
3. Halve the paneer lengthways and also soak it in water.
4. Puree the cooled mass, e.g., with a hand blender.
5. Heat the butter separately in oil and add the bay leaves, cardamom pods, cloves and, if necessary, the cinnamon stick. Sweat the spices in butter for a few seconds so that the taste can develop. Add the pureed mass and mix with 200 ml of water. Bring the sauce to the boil and stir in the tomato paste. Simmer the mixture with the lid closed for 15 minutes over low heat. Season the dish with salt, turmeric, garam masala and chili powder.
6. Cut the paneer into bite-sized, square pieces and add to the sauce, season with sugar to remove the acid a little. Simmer for 2 minutes and then add the cream.
7. Best served with rice.