Paneer Butter Masala
A comforting vegetarian Indian curry. Ready in about 45 minutes, serves 4.
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Ingredients
- • 15 ml vegetable oil
- • 500 g paneer
- • 50 g butter
- • 2 medium onion
- • 20 g ginger
- • 4 cloves garlic
- • 400 g crushed tomatoes
- • 1 tbsp dried fenugreek leaves
- • 1 stick cinnamon
- • 4 whole cloves
- • 1 tsp ground red chile
- • 1 tbsp honey
- • 1 tsp salt
- • 150 g peas
- • 100 ml heavy cream
- • 20 g flaked almonds
Method
- 1
Gather ingredients: 15 ml vegetable oil, 500 g paneer, 50 g butter, 2 medium onion, 20 g ginger, 4 cloves garlic, 400 g crushed tomatoes, 1 tbsp dried fenugreek leaves, 1 stick cinnamon, 4 whole cloves, 1 tsp ground red chile, 1 tbsp honey, 1 tsp salt, 150 g peas, 100 ml heavy cream, 20 g flaked almonds. Tools needed: large lidded frying pan, spatula, plate, knife, cutting board.
- 2
Dice the paneer into cubes, finely chop the onions, and grate the ginger and garlic.
- 3
Heat oil in the frying pan over medium heat and fry paneer cubes until golden on all sides, then remove to a plate.
- 4
Melt butter in the same pan, add onions and fry for 10 minutes until translucent and turning golden.
- 5
Add ginger and garlic to the pan and stir-fry for 2 minutes.
- 6
Add crushed tomatoes, cover with lid, and cook for 15 minutes until reduced to a thick sauce.
- 7
Add fenugreek leaves, cinnamon, cloves, red chile, honey, and salt. Stir in the fried paneer, cover, and cook for 5 minutes.
- 8
Add peas and cream to the pan and cook for 5 minutes.
- 9
Scatter with flaked almonds and drizzle with a little extra cream.
