Butter Paneer Masala
Ingredients
For frying paneer
- 300g block of paneer, cut into cubes
- 1 tsp minced garlic
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp salt
- 1/2 tsp ground panch phoron (Indian 5 spice)
- 1 tsp Anchor butter
- 1 tsp oil
For masala
- 2 tbsp Anchor Butter
- 2 tbsp oil
- 1 large diced onion
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 tsp salt
- 4 - 5 green chillies chopped
- 1 tbsp fenugreek leaves
- 1 tsp cumin powder
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp garam masala
- 1 can chopped tomatoes
- 1 tsp sugar
- 50g extra Anchor butter
- Double cream
- Fresh coriander chopped
Preparation
Marinate paneer cubes with spices listed above, set aside until time to fry.
Heat oil + Anchor butter in a pan. Once melted, add the onion, ginger, garlic + salt, allow to cook for 5 mins.
Next, add chillies, spices + tomatoes. Mix well, cover and cook for another 5 - 8 mins.
Taste the masala and add 1 tsp sugar to balance the acidity of the tomatoes. Add a knob of butter before cooling + blending.
In the same pan, add 1 tsp each of butter and oil. Fry marinated paneer for a few minutes before pouring the blended masala over the top. Cover and simmer gently for 8 mins.
Garnish with a drizzle of double cream + coriander. Serve with naan bread and enjoy!