Creamy Paneer Makhani With Cucumber Salad

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a kettle

Chop the paneer into bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the garam masala and cayenne pepper (can't handle the heat? Go easy!) and cook for 1-2 min or until fragrant

Once fragrant, add the chopped paneer and cook for 4-6 min or until charred slightly, turning occasionally for even colouring

Once done, set the spiced paneer aside and reserve the pan

While the paneer is cooking, add the cashew nuts to a bowl, cover with boiled water and set aside for 5-6 min or until softened

Peel and roughly chop the red onion[s]

Peel (scrape the skin off with a teaspoon) and finely chop the ginger

Peel and roughly chop the garlic

Dice the cucumber finely

Add the diced cucumber to a bowl with 1 tbsp [2 tbsp] olive oil and season with salt and pepper – this is your peppery cucumber salad

Drain the soaked cashews

Add the drained cashews, chopped ginger, garlic and red onion to a food processor and blitz to form a paste – this is your cashew paste

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat

Once hot, add the whole cloves and cook for 1-2 min

Add the cashew paste and the tomato paste and cook for 6-8 min or until fragrant and the onions have softened

Tip: Add a drizzle of vegetable oil if the pan looks a little dry

Reboil half a kettle

Once the onions have softened, add 150ml [200ml] boiled water to the pan with the vegetable stock mix

Cook for 3-5 min or until the sauce has thickened to a curry-like consistency

Once thickened, add the spiced paneer and natural yoghurt and cook for 2-3 min or until warmed through – this is your creamy paneer makhani

Add the plain naans to a baking tray and put them in the oven for 2-3 min or until warm