Paneer Butter Masala with Rice

Ingredients

Quantities are for one portion.

• 150 gpaneer, cubed
• 50 mldouble cream
• 10 gcashew nuts
• 1onion, chopped
• salt to taste
• 100 gcanned diced tomatoes
• 30 gbutter
• 1 tspgaram masala
• 70 gbasmati rice
• 2garlic cloves, minced

Method

1. Soak the cashew nuts in hot water for ten minutes, then blend them with a spoonful of water into a smooth paste.
2. Cook the dry basmati rice in salted water until tender, then cover and set aside.
3. Melt the butter in a pan. Sauté the chopped onion and garlic until soft. Add the canned tomatoes and garam masala, simmering until thick.
4. Blend the tomato sauce until mostly smooth, then return it to the pan.
5. Stir the cashew paste and the cubed paneer into the sauce.
6. Simmer gently until the paneer softens and absorbs the flavors. Stir the double cream through at the very end.
7. Serve the rich, buttery paneer alongside the warm basmati rice.