Ingredients — gravy
- ½ tsp grated or 6 whole pods
- 5 red , chopped
- 3 large garlic cloves
- ½ tsp or fresh ginger
- 4 × 400 g cans chopped tomatoes (~240 g drained each)
- 2 tsp salt
- 34 g Chicken Butter Masala mix
- 1 tsp
- 30
- 2 tsp sugar
- water for blending
Ingredients — paneer
- 1 kg , cubed
- 2–3 tbsp butter
- 1–2
- small
- a few pods
To finish
- 4 tsp , crushed
- 1 can coconut milk or (optional)
- a splash of on top (optional)
Steps
- 1. onions, garlic, cardamom, ginger until the onions turn pink/soft.
- 2.Add the tomatoes, salt, the Chicken Butter Masala mix, Kashmiri chili, cashews and sugar. Cook ~3 min.
- 3.Add a little water; . Strain if needed.
- 4.In a second pan, melt butter, bay/cinnamon/cardamom, then .
- 5.Pour the gravy over the paneer; mix. over the top. Simmer 2 min.
- 6.Stir in coconut milk or cream if using. Float a last splash of cream on top; garnish with coriander.
Scaling table
| Ingredient | 8–10 people | 3–4 people |
|---|---|---|
| Paneer | 1 kg | 350 g |
| Butter | 2–3 tbsp | 1 tbsp |
| Bay leaves | 1–2 | 1 |
| Cinnamon | 1 small piece | 1 small piece |
| Green cardamom | 6 pods (or ½ tsp grated) | 2 pods (or ⅙ tsp grated) |
| Red onions | 5 | 2 |
| Garlic | 3 cloves | 1 large |
| Ginger powder | ½ tsp | ⅙ tsp (a pinch) |
| Chopped tomatoes | 4 cans (240 g drained each) | 1⅓ cans (~320 g drained) |
| Salt | 2 tsp | ¾ tsp |
| Chicken Butter Masala mix | 34 g | 11 g |
| Kashmiri chili | 1 tsp | ⅓ tsp |
| Cashews | 30 | 10 |
| Sugar | 2 tsp | ⅔ tsp |
| Kasuri methi | 4 tsp | 1⅓ tsp |
| Coconut milk / cream | 1 can / to taste | to taste |