75g raw unsalted cashew nuts
3 tbsp sunflower oil
4 onions, chopped
3 small green chillies, deseeded and chopped
25g fresh coriander, plus extra, to serve
1 tsp ground coriander
½ tsp ground cumin
6 cardamom pods, crushed
1 cinnamon stick
4 garlic cloves, crushed
25g fresh ginger, grated
500g paneer, cut into chunks
A few drops rose water
Juice ½ lime
- Soak the nuts in 200ml cold water for 20 minutes. Heat 2 tbsp of the oil and fry the onion until softened and lightly browned.
- Put the softened nuts in a blender with the soaking water, onion, most of the chilli and coriander, and blitz to a paste. Heat the remaining oil and gently fry the spices, garlic and ginger for a few minutes. Add the nut paste and paneer, mix and cook for a few minutes.
- Add 150 to 200ml water and the rose water, and simmer for 5 to 10 minutes, until the paneer is warm.
- Mix the remaining chilli and coriander with the lime juice. Serve alongside the curry with pilau rice, naan bread and chutney.