Creamy Butter Paneer with Cumin Rice and Homemade Naan
Ingredients
(Serves 4)
- 500gms Paneer (or chicken) + marinade ingredients below
- 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 marinade ingredients, and refrigerate for at least 1 hour or overnight. To cook, either pan-fry in a little butter and set aside or bake in an oven at 170°C (338°F) for 15 minutes.
In a saucepan over medium heat, add the ghee along with cinnamon and cardamoms to temper the spices and release their flavors.
Stir in the minced garlic and ginger for about a minute, being careful not to burn the garlic.
Add turmeric, cumin, coriander, and chili powder. Stir well for 30 seconds, then add the tomato purée and about 100mls of water. Simmer until the oil comes to the surface.
Add the dried Kasturi methi leaves and sugar to the sauce.
Incorporate the oven-roasted paneer into the curry.
Blend the soaked cashew nuts and water to make a smooth paste, then add this to the curry sauce and mix well.
Pour in the double cream, stir, and serve with a generous knob of butter.
Enjoy!
