Dishoom Inspired Paneer Ruby

hotcooking.co.uk

Cally

subheading: Makhani Sauce:

20g garlic (5 to 6 cloves, grated)

15g garlic (3 to 4 cloves, finely sliced)

50ml vegetable oil

20g ginger (grated)

2 tins chopped tomatoes (800g)

2 fresh bay leaves

6 green cardamom pods

2 black cardamom pods

2 cinnamon sticks

2 tsp fine sea salt

1½ tsp deggi mirch chilli powder (or ¾ teaspoon regular chilli powder)

30g unsalted butter

1 tsp garam masala

20g sugar

1 tsp honey

1 tsp ground cumin

1 tsp dried fenugreek leaves (crushed to a powder between your fingers)

½ tsp fresh dill fronds

80ml double cream (or more, see intro)

subheading: Paneer:

1 tbsp vegetable oil

400g-ish block paneer (my blocks were 226g)

Directions at hotcooking.co.uk

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