Ingredients...
2kg vegan paneer cheese, diced
30g rapeseed oil
30g ginger and garlic paste
2tsp salt
Juice of 2 lemons
100g Essential Cuisine South Indian Style Seasoning
250g vegan yoghurt
For The Sauce:
90g rapeseed oil
8 green cardamons, bruised
4 cloves
2 bay leaves
2 large onions, finely chopped
50g ginger and garlic paste
1.5kg tomatoes, halved
300ml water
50g cashew paste
120g Essential Cuisine South Indian Style Seasoning
4 fresh green chillies, deseeded and chopped
300g frozen peas
150g vegan cream
Juice of 2 lemons
Method...
- Place the paneer in a large bowl with the oil, ginger & garlic paste, salt, lemon juice and Essential Cuisine South Indian Style Seasoning mix gently to coat. Set aside for 15 minutes then stir in the yoghurt. Leave to marinate while you make the sauce.
- In a large saucepan, heat the oil until hot. Toss in the cardamom pods, cloves and bay leaves, sizzle for 30 seconds. Add the onions and fry for a further 3 minutes until soft. Stir in the ginger and garlic paste.
- Fry for another 30 seconds, stirring. Add the tomatoes, water & cashew paste. Bring to a simmer and cook until the onion and tomatoes break down into a thick sauce. Using a hand blender blitz until smooth.
- Return the sauce to the heat and stir in the Essential Cuisine South Indian Style Seasoning and fresh chilli. Let the sauce come to a gentle simmer and add the paneer, peas and cream.
- Cook for a further 5 minutes until the cheese is hot, stir in the lemon juice.
- Serve with rice and chapati.