Paneer Butter Masala (Paneer Makhani)

Cut the paneer into 3cm cubes. Roughly chop the onion, mince the garlic, and finely grate the ginger. Lightly crush the cardamom pods. Measure out all spices into small bowls.

Heat 0.5 tbsp oil in a large non-stick frying pan over high heat. Add the paneer in a single layer and fry, turning every 2 minutes, until golden on all sides. Transfer to a plate and set aside.

In a large heavy-based pan, melt 15g of the butter with the remaining 0.5 tbsp oil over medium heat. Add the chopped onion, cardamom pods, cloves, and bay leaf. Cook, stirring occasionally, until the onion is deep golden.

Add the garlic, ginger, and cumin seeds. Cook, stirring constantly, until fragrant.

Stir in the tomato purée and cook until darkened.

Add the tinned tomatoes, Kashmiri chilli, ground coriander, garam masala, and turmeric. Simmer, stirring occasionally, until the sauce thickens.

Remove the cardamom pods, cloves, and bay leaf. Use a stick blender to blend the sauce until completely smooth.

Return to low heat. Stir in the remaining 15g butter, double cream, and honey. Season generously with salt.

Add the fried paneer to the sauce. Simmer gently until heated through.

Rub the kasuri methi between your palms and stir into the sauce. Cook for 1 minute.

Serve garnished with fresh coriander.