Paneer tikka masala

Method

1. 1 Marinate paneer with yogurt, Kashmiri chili powder, and ginger for 2 hours, then bake at 240 degrees for 10 minutes until browned.
2. 2 Roast the tomatoes until the skin is slightly charred, then blend them with cashews that have been soaked in hot water, and strain the mixture through a sieve.
3. 3 Fry the sauce in unsalted butter for 15 minutes, until thickened and the butter separates from the edges of the pan.
4. 4 Crush the dried fenugreek leaves and sprinkle them in, add the fresh cream, then stir over the lowest heat for 2 minutes.
5. 5 Only add the toasted paneer during the last 3 minutes; adding it too early eliminates the burnt streaks, which is what distinguishes it from paneer butter masala.

With an appliance

• Air fryer 50 min

  Replace step 1: bake paneer in an air fryer at 200 degrees for 8 minutes. The paneer dries out faster, so it absorbs less sauce while retaining its tender texture inside.