Paneer Butter Masala

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1. 1Step 1: Heat ghee or oil over high heat in a large fry pan or wok. Quickly fry the cinnamon stick and Indian bay leaf for a minute. Add the garlic, ginger paste and cashews, cook, stirring constantly for 1 minute.
2. 2Step 2: Reduce heat to low and add passata (or tomato sauce), garam masala, turmeric, cumin, red chili powder and salt. Cook for 2 minutes. Stir in the yogurt, cover slightly with lid (mixture may sputter) and simmer 10 minutes.
3. 3Step 3: Remove and discard cinnamon stick and bay leaf. Use an immersion blender and carefully puree until smooth. Alternatively, transfer contents to a high speed blender or food processor to make the puree.
4. 4Step 4: Add cream, paneer, fenugreek leaves and 2 tablespoons ghee or butter. Stir thoroughly to combine.
5. 5Step 5: Garnish with cilantro leaves and pinch of garam masala. Serve over rice with side of garlic naan or other bread of choice. (See Note 2).