Butter Paneer

Curry Indian Main Vegetarian
  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 45m

Servings: 4

Source

Ingredients

  • 1 tbsp neutral oil, or ghee
  • 1 onion, peeled and finely chopped
  • 4 cardamom pods, lightly crushed
  • Salt
  • 4 garlic cloves, peeled and crushed
  • 1 tbsp grated root ginger
  • 1-2 tsp mild chilli powder
  • 1 tsp garam masala
  • 1 tbsp tomato puree
  • 700g tomato passata, or finely chopped tinned tomatoes
  • 125ml double cream
  • 25g butter
  • 2 tsp fenugreek leaves (methi)
  • 1 tsp sugar, or honey (optional)
  • 500g paneer, cut into bite-size chunks
  • 100g frozen peas (optional; no need to defrost)
  • Lemon juice, to finish

Instructions

  1. Put the oil in a frying pan on a medium heat, then add the onion, cardamom pods and a pinch of salt, and fry, stirring regularly, until the onion is very soft and beginning to turn golden brown.
  2. Stir in the garlic and ginger, then fry for another couple of minutes, until the garlic begins to smell cooked. Stir in the chilli powder, garam masala and a splash of water, and fry for another minute or so.
  3. Stir in the tomato puree, then tip in the tomatoes and bring to a simmer. Leave to bubble away for eight to 10 minutes, until slightly reduced, then take off the heat and lift out and discard the cardamom pods.
  4. For a really silky end result, blitz the sauce smooth.
  5. Still off the heat, stir in the cream and butter, plus the fenugreek leaves and sugar, if using, then taste and season.
  6. Fold in the paneer and peas, if using, and heat through gently. Finish with a spritz of lemon juice and serve with naan or roti.