Paneer Butter Masala

Method

1. 1Gently bubble tomatoes, cashews, ginger-garlic and a little water until soft; cool and blend smooth, then pour through a sieve.
2. 2Heat butter, add the smooth purée and spices; cook 10 min until shiny and deep red.
3. 3Stir in cream and crushed kasuri methi; season and add a pinch of sugar to balance.
4. 4Gently mix in paneer cubes (no need to fry) and warm through 3 min.
5. 5Serve with roti or jeera rice.