Arla paneer makhani

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1. Melt 1 tbsp of Anchor® Butter and 1 tbsp of oil in a pan.
2. Add the garlic cloves, ginger, cardamom pods, cinnamon stick, and bay leaf to the pan and let this cook for about 2-3 mins.
3. Add in the chopped tomatoes and tomato puree.
4. Mix this up and cover with a lid. Allow this to simmer on a medium-low heat for 3-5 mins.
5. Using an immersion blender, blend until a smooth paste.
6. Add in another tbsp of Anchor® Butter followed by the red chilli powder, garam masala, and salt to taste.
7. Add in one cup of cold water and mix well.
8. Add in approx. 60-100ml of single cream based on your preference.
9. Chop the Apetina® Paneer into blocks and add to the pan, followed by the fenugreek.
10. Let this cook for a further 2-3 mins.
11. Garnish with single cream and fresh coriander.
12. Serve with a garlic naan with a generous spread of Anchor® Butter.