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“Use the full-fat, Balkan yoghurt, or the sauce is too watery. It is good served on a bed or jasmine rice, or perhaps with naan or some kind of dipping bread.”
READY IN:
25mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry the ginger and shallots in 1 tbps of ghee, on medium heat, until it begins to brown slightly.
  2. Add the masala, cardamom, coriander, chili flakes, and then add the tomatoes and cashews. Heat for one minute.
  3. Pour mixture into a food processor, and blend until smooth.
  4. Add remaining tbsp of ghee to the pan, pour the mixture back into the pan, along with the paneer, diced into ½ cubic inch pieces. Stir until heated through.
  5. Add the yoghurt and blend.

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