Meera Sodha’s Baked Butter Paneer
Kasoori methi, or dried fenugreek leaves, adds a touch of savoury nuttiness to the creamy tomato sauce of this easy one-pot baked paneer dish from Meera Sodha. A hearty vegetarian main course that is perfect for feeding a crowd.
From the book
Dinner: 120 vegan and vegetarian recipes for the most important meal of the day
Over 120 vegan and vegetarian recipes for a good evening meal.
Plus mouth-watering desserts and versatile side dishes.
Easy, quick cook and one pot dishes for easy dinners.
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Introduction
I used to eat paneer butter masala regularly with an Indian friend, Aditya, at a little place near Russell Square in London until one day something awkward happened that meant we never went back. That day, he made the error of wearing a black shirt and black trousers to dinner and, like a rugby player with the ball, was tackled a couple of times on his way to the bathroom as he was mistaken for a waiter. Aditya, this one’s for you.
Ingredients
| For the paneer: | |
|---|---|
| rapeseed oil | |
| 500g | hard paneer, cut into 2½cm cubes |
| 6 cloves of | garlic, crushed |
| 2cm x 2cm | ginger, finely grated |
| 1 tsp | Kashmiri chilli powder |
| ½ tbsp | lemon juice, from ½ lemon |
| ¾ tsp | salt |
| ½ tsp | ground turmeric |
| 5 tbsp (75g) | Greek yoghurt |
| For the butter sauce: | |
| 1 tsp | Kashmiri chilli powder |
| 1 tsp | garam masala |
| 1 tsp | ground cardamom |
| ¾ tsp | salt |
| 2 tbsp | runny honey |
| 2 x 400g tins | finely chopped tomatoes |
| 150ml | double cream |
| 1½ tbsp | kasoori methi |
| To serve: | |
| naan (recipe on pg 308 of Dinner) | |
| optional: a slab of butter |
Essential kit
You will need a deep baking tray or oven dish (roughly 20cm x 30cm).
Method
Preheat the oven to 200°C fan/220°C/gas 7 and line a deep baking tray or oven dish (roughly 20cm x 30cm) with non-stick baking paper. Brush the paper with a little oil.
Put the paneer cubes into a mixing bowl and add half the garlic, half the ginger and then the chilli powder, lemon juice, salt, turmeric and yoghurt. Mix well, tip on to the baking tray and bake for 25 minutes, or until the paneer is crisp and starting to blacken ever so slightly at the edges.
Take the baking tray out of the oven and very carefully remove the baking paper, leaving the paneer in the tray. Add 3 tablespoons of oil and the remaining ginger and garlic, stir to coat the paneer in the garlicky oil, then add the spices for the butter sauce, the salt and the honey. Stir to mix, then tip in the tomatoes, making sure the paneer is completely covered, and pop back in the oven for 30 minutes.
Remove the tray, stir through the cream, crumble over the kasoori methi, then stir again and pop back in the oven for 10 minutes. Remove the tray once more, stir in the butter now if you’d like, then serve straight from the tray with hot naan.
Note: I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry. Kasoori methi are dried fenugreek leaves, which you can find in South Asian supermarkets or online (p 312). This recipe goes really well with the asparagus and cashew thoran on p 272 of Dinner.
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