Recipe: Paneer Hara Pyaaz
200g paneer, cut into
2 ½ cm cubes
½ large white Spanish onion, finely chopped
1 tbsp ginger-garlic purée
100g spring onions, finely chopped
50g whole cashew nuts
2 tsp white pepper powder
50ml double cream
25ml sunflower oil
1 tsp salt
1 tsp cumin powder
1 tsp turmeric powder
1 Wash and soak the cashew nuts for 15 minutes. Drain the water and make into a fine paste using a pestle and mortar.
2 Heat the sunflower oil in a heavy-based saucepan.
3 Add the white onions and sauté until translucent.
4 Add the ginger-garlic paste and stir well to avoid sticking to the bottom of the pan.
5 Add the salt and cashew nut paste and cook until the sauce separates from the oil, adding a little water if it starts to stick.
6 Add 100ml water, the paneer, cumin powder, turmeric powder and white pepper powder and cook for another 10 minutes.
7 Lower the heat and bring to a simmer, adding ¾ of the spring onions and double cream.
8 Allow to cook for about 5 minutes. Check the seasoning and adjust accordingly.
9 Garnish with the remainder of the spring onions before serving.