Butter paneer masala

For the cheese:

2 litres full fat milk

2 tbsp white vinegar

For the curry:

500g plum tomatoes

150g cashew nuts

2 tsp sugar

1 tsp salt

2 tbsp coconut oil

150ml water

2 cardamom pods

2 bay leaves

2 sticks of cinnamon

4 whole cloves

2 star anise

4 tsp fenugreek seeds

½ tsp turmeric

1 tsp garam masala

1 tbsp fenugreek leaves

A handful of fresh coriander

2 tbsp finely grated ginger

2 tbsp minced garlic 80g of butter

80 ml fresh cream, or coconut milk (optional)