A buttery vegetarian curry that brings everyone to the table.

Enjoy this beautiful, buttery vegetarian curry all year round. Filled with fragrant flavours and garnished with fresh Anchor Cream to add body and depth. Kevin Pereira's curry is a must to spice up any get together with family and friends.

Kiwi Chef Peter Gordon & Kiwi cook Kevin Pereira. Photo / Supplied.

Ingredients

3/4 cup	Anchor Butter
1tbsp	oil
4	tomatoes chopped, or use a 400g can chopped tomatoes
1 tsp	tomato purée
4-5	cardamom pods, roughly bashed
1 small	cinnamon stick
4	cashew nuts, finely chopped and soaked in water until soft
1 cm piece	ginger, peeled and finely grated
250g	store bought paneer, cut into medium cubes
11/2 tsp	sugar
1 tbsp	fenugreek leaves
1 tsp	garam masala
80 ml	Anchor Cream, to garnish
3 cloves	garlic
1 fresh	chilli
1	bay leaf

Method

1. Melt 1 tsp Anchor Butter and 1 tbsp oil in a non-stick pan over a low-medium heat until sizzling (watch closely so the Anchor Butter doesn't burn). Add the tomatoes, tomato purée, cardamom pods, cinnamon stick.
2. Cover with a lid and cook for 10 minutes over a medium heat, stirring occasionally. After 10 mins, remove from the heat, leave to cool, then remove the cinnamon stick and cardamom pods.
3. Once cooled, tip the tomatoes and purée mixture and the cashew nuts into a blender and blitz to a smooth paste. Set aside.
4. Return the pan to a medium heat, add the remaining Anchor Butter and oil and cook the ginger for a minute. Reduce the heat to low. Tip in the tomato and cashew paste and cook for 5 more minutes.
5. Add sugar and paneer. Mix well and cook for a few more minutes. Add the fenugreek leaves and garam masala. Mix well. Stir in up to 100ml water to loosen, then remove from the heat.
6. Garnish with the Anchor Cream.
7. Served with buttered naan.