Creamy Butter Paneer Curry
Ingredients
- 500gms Paneer
- 4 tablespoons yogurt
- 1 tsp turmeric
- 1 tsp Kashmiri chilli powder
- salt to taste
- 4 tablespoons of ghee/butter/vegan butter (and more to serve)
- 1 stick cinnamon
- 8 black cardamoms
- 5 green cardamoms
- 2-3 tsp minced garlic
- 2-3 tsp minced ginger
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1-2 tsp Kashmiri chilli powder
- 100gms tomato purée
- 1 tsp sugar
- 75gms cashew nuts soaked in 150mls water for an hour
- 100mls double cream/vegan alternative
- 1 tablespoon Dried Kasturi methi
Preparation
Cut the paneer into small cubes and soak in hot water for 15 minutes to soften. Drain, mix with the marinade ingredients, and leave in the fridge for at least 1 hour or overnight. Pan fry in a little butter and set aside or bake in an oven at 170°C for 15 minutes.
Add the ghee to a saucepan on medium heat with the cinnamon and cardamoms to temper the spices and release the flavors.
Add the garlic and ginger and stir for a minute, being careful not to burn the garlic.
Next, add the turmeric, cumin, coriander, and chilli powder. Stir well for 30 seconds, add the tomato purée and about 100mls water, and simmer for a few minutes until the oil comes to the surface.
Add the methi leaves and sugar at this point.
Add the cooked paneer to the curry.
Blend the cashew nuts and water to make a smooth paste and add it to the curry sauce, then mix well.
Add the double cream, stir, and serve with a large knob of butter.
Serving suggestions
Serve with cumin rice, crispy curry leaves fried in ghee, and homemade naan.
