MUTTAR PANEER

Paneer is an Indian cheese and this is an authentic Punjabi muttar paneer recipe but with a British twist. In my version, the sauce is blended until silky smooth. We do like our smooth sauces here in the UK. It’s worth noting that this sauce is not limited to paneer and peas. It goes well with so many other main ingredients – try adding prawns, chicken or bitesized pieces of seekh kebab. If you think it sounds good, it will be.

Serves 4 or more as part of a multi-course meal

1kg (2lb 4oz) paneer (from supermarkets), cut into 4cm (1½in) cubes

1tbsp rapeseed oil 2tbsp garlic and ginger paste (see tip across the bottom of page 71) 1tsp salt

Juice of 1 lemon

2tsp chilli powder 5tbsp Greek yoghurt, whisked

¼tsp garam masala

For the sauce

3tbsp rapeseed oil 4 green cardamom pods, slightly crushed 2 cloves

1 bay leaf

2 large onions, finely chopped

3tbsp garlic and ginger paste (see tip across the bottom of page 71) 1.2kg (2lb 12oz) tomatoes, halved 2tbsp raw cashew paste (see tip across the bottom of this page) 1tbsp chilli powder, or to taste

2 fresh green chillies, quartered

150g (5½oz) frozen peas 5tbsp single cream ¼tsp garam masala 80g (3oz) cold butter, diced

Juice of 1 lemon

Salt

2tsp dried fenugreek leaves, crushed

Put the paneer in a bowl with the oil, garlic and ginger paste, salt, lemon juice and chilli powder, and mix gently to coat.

Set aside for about 15 minutes, then stir in the whisked yoghurt and garam masala. Leave to marinate while you prepare the tomato sauce.

In a large saucepan, heat the oil until hot. Toss in the cardamom pods, cloves and bay leaf, and allow to sizzle for 30 seconds. Add the onions and fry for a further 3 minutes until soft and translucent but not browned. Stir in the garlic and ginger paste.

Fry for 30 seconds, stirring, then add the tomatoes, 125ml (4fl oz) water and the cashew paste. Let this come to a simmer and cook until the onions and tomatoes break down into a thick sauce, about 5 minutes.

Use a blender to whizz the sauce for 3-4 minutes until super smooth. Return to the heat and stir in the chilli powder and green chillies. Let this all come to a mild bubble, then add the paneer cubes and the peas. Heat the curry through for about 2 minutes, but watch carefully – if you cook the paneer for too long, it will begin to disintegrate into the sauce.

To finish, swirl in the single cream and garam masala, then stir in the cold butter one piece at a time. Stir in the lemon juice and check for seasoning, adding salt to taste. Top with the dried fenugreek leaves and serve.