Buy the paneer ready-made or prepare it from 2 liters of milk according to a chef`s recipe. If necessary, bought halloumi is also suitable. Homemade paneer is best made the day before and stored in cling film in the refrigerator. On the day of cooking, cut into cubes about 2.5 cm in size.
Soak cashew nuts in a little warm water for 15 minutes, drain and mix or crush as finely as possible in a mortar.
Quarter the tomatoes and cook covered in 100 ml water for 5 minutes. Let cool and puree with the cooking water.
Finely grate the garlic and ginger on a grater. Heat the oil and ghee or butter in a saucepan. Add cumin and fry for about 1 minute, then add the garlic-ginger mixture. Caution: The fat must not be too hot, otherwise it will splash extremely! As soon as the garlic and ginger take on color, deglaze with the tomato puree. Simmer for 15 minutes with the lid open.
Stir in fenugreek and tomato paste. Add coriander powder, garam masala, salt and chili powder and cook for a few minutes. Add cashew nuts and cook briefly. Pull off the plate, stir in the cream (and a little water if necessary) and then add the cheese cubes. Possibly heat again, but the whole thing must no longer boil and should not be stirred too vigorously so that the cheese does not disintegrate. Test the spiciness and sharpen with chili powder if desired.
Basmati rice and / or Indian flatbread are served with it.
Annotation:
This is an original Indian recipe. As is typical for Indian cuisine, the preparation takes a little longer, but it is not difficult and many things can be prepared well. In contrast to Indian cookbooks in Germany, authentic Indian cuisine uses spices in large quantities. Except for the chili powder, I have adopted it to bring you the real Indian taste.
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