Airfried Butter Paneer

Ingredients

• 500 g Paneer
• 3 Medium Onions (chopped)
• 4 Tomato’s (chopped)
• 5 Garlic Cloves (chopped)
• 2 Tbsp Ginger (minced)
• 20 Cashew Nuts
• 3 Tbsp Butter
• 2 Cardamom
• 2 Bay Leaf
• 1 Tbsp Salt
• 1.5 Tsp Chilli Powder
• 1.5 Tsp Grounded Coriander
• 1.5 Tsp Turmeric Powder
• 1 Tsp Garam Masala
• Handful of Cashew (for the vegan sauce)

Instructions

1. 1

   --- Method ---

2. 2

   On medium heat add your butter with garlic, ginger, onions, tomato’s and cashew nuts giving it a good stir.

3. 3

   Then mix in the cardamom, bay leaf, salt, chilli powder, coriander, turmeric and Garam masala until well combined. Cover the pot and let it all simmer for 6-7 minutes.

4. 4

   In the meantime, chop up your paneer in bite size cubes coating with 1-2 Tbsp of oil. Transfer over to an AirFryer to roughly crisp it up. AirFry at 200C for 7-10 minutes.

5. 5

   Transfer the sauce contents to a blender and blitz with one cup of water. Should come out with a thicker consistency

6. 6

   Transfer back into the pot to let all the flavours mesh together. Do a taste test and add more seasoning if necessary.

7. 7

   You can use single cream or can make your own vegan cream like I did. Add a handful of cashew in the blender just about covering the cashew with boiling hot water. Let it sit for 5-7 minutes and then blitz it until it becomes a lovely thick cream.

8. 8

   Add the cream in alongside your paneer and cover the pot to let it all simmer for 6 minutes on low heat.

9. 9

   Pair with naan or rice!