Paneer Butter Masala

RECIPE

Serves 4 as a main course

Notes from the cookbook

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.

Ingredients

• rapeseed oil  [I used Canola oil]

• 500 g hard paneer, cut into 2 cm cubes  [I ended up using ~750 g as I had two smaller packages]

• 3 tablespoons unsalted butter

• 1 large brown onion, finely chopped  [I used 2 mid-sized yellow onions]

• 4 cm ginger, peeled and grated

• 6 gloves of garlic, crushed  [I smashed and then chopped it a little] 

• 800 g tomato passata

• 1 tablespoon kasoori methi (dried fenugreek leaves)

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/2 teaspoon chilli powder  [this is an English cookbook so use hot chilli powder; i.e., cayenne]

• 2 tablespoons honey

• 11/2 teaspoons salt

• 250 g peas (fresh or defrosted)

• 100 ml double cream (plus extra to serve)

• a handful of toasted flaked almonds

Instructions

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. [For me, the paneer tended to stick and so I scraped the pan after taking out the paneer.] 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 the 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.