One of the dishes that drawn me to Indian food is the curry. Rich and creamy curry, full of spices and little sweet that is cooked with paneer cheese or chicken – this dish is definitely high on my most loved foods list. However, for years I tried over and over to recreate those restaurant style curry dishes and failed miserably. Something in the texture and spice balance just didn’t work.
Lately something clicked and I suddenly got it right! The curry magic started happening in my very own kitchen 🙂 Apparently the amount of cashews plays a big role, the quality of the blander is also critical and surprisingly the curry is better with bought tomato puree instead of fresh tomatoes.
This recipe is for a curry dish called “Panir Makhani” or “Paneer Butter Masala” and it is practically a reach, buttery, spicy and sweet sauce to which you add paneer cubes or chicken pieces (or even tofu – details below). It is served with white rice or Indian bread like Nan or Roti. In the original version you’ll find much more butter but after some trial and error I arrived at the conclusion that it is completely unnecessary and it is tastier when you just add more cashew nuts (or almonds).