1packet Paneer cheeseeg. Clawson, boiled for 20 minutes and cut into 2cm cubes
5tbspvegetable oil
6green cardamom pods
1” cinnamon shard
1medium onionmade into a paste
3garlic clovespeeled and made into a paste (Anjum uses a fine microplane grater)
1¼”gingerpeeled, made into a paste (Anjum uses a fine microplane grater)
3medium-large tomatoespureed
1tspcoriander powder
1tspcumin powder
1¼tspgaram masala
Salt to taste
¼-1/2tspred chilli powder or to taste
6tbspdouble cream
3good tbsp butter
15cashew nuts blended with some water
Instructions
Blend the onion until smooth.
Boil paneer in plenty of water on a low flame for 20 minutes.
Heat the oil and 1 tbsp of the butter until hot, add the cardamom and cinnamon stick and follow, 10 seconds later with the onions. Cook on a moderate flame until the excess water has dried off and the onions have turned golden.
Add the ginger and garlic pastes and sauté, over a gentle flame, for 1 minute. Add the tomatoes, powdered spices and salt. Cook, over a moderate flame, for 20-25 minutes or until well reduced and you can see oil coming out of the sauce. Turn the heat up and fry this paste for a further 3-4 minutes. Add the paneer, butter and cream and 400ml water. Bring to a boil and simmer for another 5-7 minutes. You may want to add a little more water, depending on how thick you like your sauce. Taste and adjust seasoning and serve.
Notes
Garnish your tikka masala with a swirl of cream and a little fresh coriander.