Black Pepper, Paneer & Cashew Curry

A simple peasy curry for weeknights. Serve with steamed basmati.

Paneer with black pepper and cashew curry – for 4 individuals

• 2 tbsp sunflower oil
• 2 packages of 225 g paneer, minimize into 3 cm cubes
• 2 tbsp finely grated ginger
• 2 tbsp finely grated garlic
• 1 tbsp freshly floor black pepper
• 3 tbsp madras curry paste (we use Patak’s)
• 1 can of coconut milk of 400 ml
• 1 x 400g can of cherry tomatoes
• 4 tbsp cashew butter (if you do not have this you may grind the cashews in a meals processor to make it)
• 1 lime, squeezed
• coriander leaves, to serve

Warmth the oil in a big skillet over medium warmth and fry the paneer for 5-6 minutes till golden brown on all sides.

Cut back the warmth to low or medium-low and add the garlic, ginger and black pepper, prepare dinner for 1 minute earlier than including the curry paste and prepare dinner for an additional minute.

Add the coconut milk, tomatoes and cashew butter, season to style and simmer for 20 minutes till thickened. Season once more and add the lime juice.

Sprinkle coriander leaves on high and serve with steamed rice.

(Authentic recipe by Adam Bush in Olive Journal, March 2022.)