DIWALI menu (mains) - Paneer makhani

(Serves 6-8)

INGREDIENTS:

600g paneer

60ml cashew nuts

125ml boiling water

15ml chopped ginger 1

5ml crushed garlic

2 green chillies, chopped

1 cinnamon stick

1 bay leaf

5ml cumin seeds

60ml sunflower oil

1 onion, finely chopped

7.5ml coarse salt

20ml red chilli powder

2 x 400g tins of chopped tomatoes

15ml ground coriander

10ml ground cumin

5ml garam masala

pinch of ground cardamom

2ml turmeric

250ml boiling water

60g cold butter, diced

30ml fresh cream

coriander to garnish

gold leaf to decorate

METHOD:

Slice the paneer into pieces and set aside. Soak the cashew nuts in boiling water for 10 minutes and liquidise until smooth.

Pound the ginger, garlic and green chillies together.

Fry the cinnamon stick, bay leaf and cumin seeds in oil until fragrant.

Add onions and salt, and sauté until light golden brown.

Add crushed ginger, garlic and green chillies, and then the red chilli powder.

Stir in the chopped tomatoes.

Sprinkle in the ground spices. Simmer until the tomatoes soften completely. Use a potato masher to break down any lumps.

Add the cashew paste and boiling water.

Simmer until the sauce thickens. Whisk the cold butter into the sauce and then add in the cream.

Gently place the paneer into the cooked sauce and heat through.

Garnish with fresh coriander and edible gold leaf.