Paneer Butter Masala
Hindus consider cows and all their milky produce – cream, butter and cheese – sacred. I can’t argue with that. Traditionally, this dish would be made with a few large slabs of golden butter, but for the sake of decency I’ve toned things down a bit. It’s still an extravagant dish, but channel India and enjoy yourself.
|500g||hard paneer, cut into 2cm cubes|
|3 tbsp||unsalted butter|
|1||large brown onion, finely chopped|
|4cm||ginger, peeled and grated|
|6||cloves of garlic, crushed|
|1 tbsp||kasoori methi (dried fenugreek leaves)|
|1 tsp||ground cinnamon|
|¼ tsp||ground cloves|
|½ tsp||chilli powder|
|250g||peas (fresh or defrosted)|
|100ml||double cream (plus extra to serve)|
|A handful||toasted flaked almonds|
Put a tablespoon of oil into a large lidded frying pan over a medium heat and, when hot, add the cubes of paneer. Fry for a couple of minutes until golden on all sides, turning regularly, then remove to a plate.
Put the butter into the same pan over a medium heat. When hot, add the onion and fry for around 10 minutes, until translucent and turning golden. Add the ginger and garlic, stir-fry for 2 to 3 minutes, then add the passata. Cover with the lid and cook for 12 to 15 minutes, until reduced to a lovely thick sauce.
Add the fenugreek leaves, cinnamon, cloves, chilli powder, honey and salt to the pan. Stir, then add the fried paneer, cover with a lid and cook for 5 minutes, or until cooked through. Add the peas and cream and cook for a further 5 minutes.
To serve, scatter with the almonds and drizzle with a little extra cream.
This curry is perfect with steamed basmati rice.