Paneer Butter Masala

Ingredients

• 75 g Cashews (3 handfuls)
• 250 g Oats (hulled)
• 1 cinnamon stick (3 cm)
• 1 bay leaf
• 2 cardamom pods
• 2 cloves
• Salt
• 30 g Ginger root
• 3 cloves garlic
• 1 onion
• 600 g tomatoes
• 3 tbsp butter (45 g)
• 3 tsp Garam Masala
• 100 g heavy cream
• Pepper
• 400 g Paneer (Indian cheese)
• 0.5 bunch coriander (10 g)
• 1 romaine lettuce heart
• 125 g sheep's milk yogurt (5% fat)

Instructions

1. 1.

   Soak 2 handfuls of cashews in hot water for about 20 minutes.

2. 2.

   Meanwhile, wash the oats with double the amount of water, cinnamon, bay leaf, cardamom, cloves and a little salt. Then simmer on low heat for 25–30 minutes, stirring occasionally.

3. 3.

   In the meantime, peel and finely dice ginger, garlic and onion. Wash and roughly dice tomatoes. Heat 2 tbsp butter in a wide pot. Add ginger, garlic and onion and sauté for 3 minutes on low heat. Add tomatoes and fry for 5–8 minutes over high heat.

4. 4.

   Drain the cashews, puree with 1 tbsp water in a food processor, add to the tomato mix with Garam Masala and simmer for another 5 minutes. Add cream and puree everything with an immersion blender. Season with salt and pepper.

5. 5.

   Cube the paneer. Heat the remaining butter in a pan. Fry the paneer in it for 2–3 minutes all around over medium heat.

6. 6.

   Drain the oats. Wash, dry, pluck or chop coriander and lettuce. Distribute paneer with tomato sauce, oats and lettuce on 4 bowls and top each with a dollop of yogurt, cashews and coriander.