Paneer Makhani

Method

1. 1Start the riceRinse the basmati and cook by your usual method so it's done when the sauce is.
2. 2Sear the paneer (optional)Heat a little of the oil in a second pan over medium-high and sear the paneer until golden on two sides, 4 to 5 minutes. Hold the cubes in a bowl of warm salted water so they stay soft. To save time, skip this and add the raw cubes at the finish.
3. 3Caramelize the onionsHeat the oil in a wide pan over medium. Add the onion with a pinch of the salt and cook, stirring often, 15 to 18 minutes until deep brown. Don't rush it; this is the flavor.
4. 4Bloom aromatics and spicesAdd the garlic and ginger, 1 minute. Add the tomato paste, chili powder, garam masala, cumin, coriander and turmeric, stirring constantly about 1 minute until the paste darkens and smells toasted.
5. 5SimmerAdd the tomatoes, cashews, water and salt. Cover and simmer 10 minutes, until the cashews are soft.
6. 6BlendCool 10 minutes. Blend in the Vitamix 60 to 90 seconds until completely silky. If it's still hot, fill no more than two-thirds, take the lid plug out and cover the hole with a folded towel, start low and ramp up.
7. 7FinishReturn the sauce to the pan over low. Drain the paneer and add it with the kasuri methi (crushed between your palms), maple and milk. Simmer gently 5 minutes. Stir in the lemon juice and taste for salt.
8. 8ServeSpoon over the rice and top with cilantro.