for 4 servings:
300 g paneer, cubed
1 medium size onion
4 cloves garlic
2 green chilies
2cm fresh ginger, grated
2 bay leaves
1 teaspoon turmeric
1 teaspoon ground garam masala
3dl milk (or almond milk or rice milk)
salt and black pepper
1 tablespoon cashew nuts, soaked 1hour in water
1 tablespoon almonds, soaked 1 hour in water
1 tablespoon raisins
2 teaspoons of dry-roasted flaked almonds
2 tablespoons of chopped coriander (leaves)
1 tablespoon of chopped coriander stems
2 tablespoons vegetable oil
Heat one spoon of oil in a pan and fry the paneer cubes for 4-5 minutes, until golden colour. Keep aside.
Put the onion, garlic, ginger, chili and coriander stem in a blender and blend into a smooth paste.
Heat the remaining oil in a pan and add the mixture. Cook on medium heat for about 2-3 minutes, stirring constantly. Add the spices and cook for about 5 minutes, taking care that the mixture does not burn. When it starts to stick to the pan, add the milk and bring to the boil. Once the milk boils, reduce the heat, and simmer for 5 minutes. If the mixture becomes too thick, add 1/2 cup of water (or milk). Add the paneer, nuts, raisins and season with salt and pepper, stir and simmer for 5 minutes.
Add the cream, chopped coriander and sprinkle with the roasted flaked almonds. Serve with plain basmati rice or chapatis.