Paneer Butter Masala

In the profound words of Depeche Mode. Paneer Butter Masala. Just can't get enough..... someone please re-create. Beware of horrific calorie content (even though i'm told that sunflower oil is non fattening....hmmmm - really?)

PANNER BUTTER MASALA (Serves 4)
One tin of Paneer cubes
6 Red Onions finely chopped
2 pieces of Ginger finely chopped
6 Garlic Cloves finely chopped
1 Green Chili chopped
6 Cardamom seeds
6 Clove
Piece of Cinnamon stick
1 Star Anise
Black pepper corns
Handful of Cashew Nuts
1/2 teaspoon Turmeric Powder
1/2 teaspoon of Coriander Powder
1/2 teaspoon of Chili Powder
pinch of salt & pepper
2 tomatoes peeled and chopped

Open a tin of Panner and drain excess water. Deep fry until golden brown and then put to one side.
Heat 4 tablespoons of oil in pan and add finely chopped red onions, ginger, garlic, and chili. Once browned add Cardamom seeds, clove, cinnamon, star anise, black pepper corns, and cashew nuts to pan - followed by turmeric, coriander powder, chili powder, and a pinch of pepper. Heat together for a few minutes and then put into a blender until a paste is formed.
Put mixture with a little water back into the pan - add cubed tomatoes to pan and 1/2 teaspoon of salt. Simmer for about 10 minutes. Finally add the previously deep fried Paneer and simmer for a further couple of minutes.
Dish is complete. To serve add massive dollop of butter (heart attack alert) and some fresh coriander.
Nice served with coconut rice.

Yes please!