Paneer Makhani

Ingredients

• Paneer Saag

  Sainsbury's

  200g

• Butter

  Unsalted

  3 tbsp or 43g

• Bay leaf

  Spices

  100g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Onions

  Raw

  ½ large or 75g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger

  Spices, ground

  50g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Curry Paste, Garam Masala

  Patak's

  ¼ tablespoons or 13g

• Heavy whipping cream

  Fluid

  ⅓ cup, fluid or 79g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Salt

  Table

  1 dash or 0.4g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Tomato paste

  Canned, without salt added

  ½ tbsp or 8g

• Stevia Sweetener

  Tesco

  100g

• Chili powder

  Spices

  100g

• Fenugreek seed

  Spices

  ⅓ tsp or 1g

Directions

1. Add the butter to a pan over medium-high heat. Once it has melted, add the bayleaf and the cumin seeds. Let them cook for about 45 seconds.
2. Add the onion, garlic and ginger with a pinch of salt. Cook on medium-low heat for about 10 minutes until the onion is very soft.
3. Add the tomatoes, tomato paste, stevia, coriander powder and turmeric, as well as 1/3 cup water. Cook about 5 minutes until the tomatoes are broken down.
4. Take out the bayleaf if you can find it, then transfer everything into a blender and blend until you have a fine paste. You can add some water if it is too thick.
5. Put he sauce back into the pan over medium-high heat, and add the cubed paneer.
6. Let it all simmer together for 5 minutes.
7. Turn off the stove, add the cream, garam masala and fenugreek leaves. Mix well.
8. Garnish with coriander and eat with cauli-rice or with flax roti.