Serves 3
Ingredients:
2 tsps ghee, butter or coconut oil
5 garlic cloves, peeled
1 tbsp fresh ginger, peeled
1-2 whole green chillis
2kg ripe tomatoes, chopped
1 piece of cinnamon bark
5-10 curry leaves (optional)
1 tsp coriander powder
1 tsp garam masala
1⁄2 tsp chilli powder
a pinch of ground black pepper
1⁄2 tsp ground turmeric
a pinch of sea salt
cashew paste (made from 30g cashews blended with 1-2 tsps cold water) 30ml crème fraîche or coconut cream
140g paneer, cut into cubes
Method:
Heat half of the ghee, butter or coconut oil in a large saucepan over a medium heat. Add the ginger, garlic and green chilli. Fry for one minute.
Add the tomatoes, stir and cook for stirring occasionally until soft (around 5 minutes).
Remove saucepan from heat and allow to cool for 10 minutes. Blend until smooth (in small batches) and set aside.
Heat the remaining ghee, butter or coconut oil in the saucepan. Add all of the dried spices. Cook for 1 minute, stirring.
Add the blended tomatoes into the saucepan and stir well.
Add the cashew paste and stir well. Cook for two minutes.
Add the crème fraîche / coconut milk and stir well. Cook for one minute. Taste and add more seasoning if required.
Add the paneer and cook for two minutes, stirring.
Before serving, remove the cinnamon stick and discard.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.
Per serving: 467 calories 20g protein 36g carbs 27g fat