Melt the butter in a frying pan over a medium heat, add the paneer and fry for 5-6 minutes, turning the pieces now and then, until golden on all sides. Transfer the paneer to a bowl.
In the same pan, heat 3tbsp of the oil over a medium-low heat. Fry the onion for 10-12 minutes until soft and lightly golden. Add the tomatoes and cashews and fry for 5 minutes. Remove the pan from the heat, leave the mixture to cool for 8-10 minutes, then transfer to a blender and blitz to a purée.
Wipe the pan out with kitchen paper and set it back over a medium heat. When hot, add the remaining 1tbsp oil, the chilli powder and turmeric and fry, stirring, for 5 seconds. Add the purée, stir to combine with the oil and fry for 2 minutes.
Add the garam masala, ground coriander and dried fenugreek leaves, then season with salt. Stir until everything is well combined. Add the paneer and 2tbsp of the cream, then cook for 4-5 minutes. Stir in the remaining 1tbsp cream, mixing well, before serving with the bread or rice.
RECIPES AND PHOTOGRAPHS TAKEN FROM THE SPICE COLLECTOR’S COOKBOOK BY VINA THAKKAR PATEL, PHOTOGRAPHY BY JONATHAN LOVEKIN (NOURISH BOOKS, £25).
