Well, you have most probably worked out by now – I bloody LOVE Indian food + just hope that I am doing justice when I recreate different dishes! I adore the spices, textures + freshness that Indian food delivers. But mostly, it’s the comfort that a hot bowl of nourishing goodness with rice provides.
This dish is mildly spicy, with a creamy finish.
20 raw cashews
1/4 cup hot water
2 cups of diced fresh tomatoes
1 tbsp grass fed ghee
1 bay leaf
1 inch fresh ginger
3 cloves garlic
1/2 tsp chilli powder
1 tsp cumin ground
1/3 cup organic coconut cream
200g paneer (cottage cheese) cubed
4 cubes frozen spinach
1/2 cup frozen peas
1 tsp garam masala
fresh chopped chilli
Soak the cashews in the hot water for around 20 minutes – whilst you are preparing the other ingredients.
In a motar + pestle, smash the garlic + ginger until it forms a paste. Set aside.
Blitz the cashews + water in a blender until a smooth paste. Add the tomatoes + continue to blitz until pureed. Set aside.
Melt the ghee in a heavy, deep saucepan + add the bay leaf. Add the ginger/garlic paste + fry for a minute. Add the tomato puree, chilli powder + cook until the oil starts to seep out of the tomato puree.
Add 1/2 cup water + stir well. Add the cumin, a pinch of sea salt and some black pepper. Stir. Bring to the boil + then simmer for 20 mins until the sauce becomes thick.
Stir in the coconut cream, cubed paneer, spinach + peas. Cook for a further few minutes.
Sprinkle the garam masala into the pan, stir + then take off the heat.
Garnish with fresh chilli + coriander leaves. Serve with steaming basmati + pappadum.