Light Paneer Makhani

Method

1. 1Gently bubble tomatoes, onion and cashews in 1 cup water for 10 minutes till soft; cool and blend silky.
2. 2Heat oil + butter, add ginger-garlic and bloom 30 seconds.
3. 3Add chilli powder, then pour the tomato-cashew puree in; gently bubble 12 minutes till the gravy darkens and oil rises.
4. 4Add salt, sugar and a splash of water for consistency.
5. 5Slip in paneer cubes, gently bubble 8 minutes — gentle, never boil hard.
6. 6Finish with cream, garam masala and crushed kasuri methi; scatter coriander.