Creamy Butter Paneer Curry
Ingredients
- 500g paneer
- 4 tablespoons yogurt
- 1 teaspoon turmeric
- 1 teaspoon Kashmiri chilli powder
- salt to taste
- 4 tablespoons ghee or butter or vegan butter (and more to serve)
- 1 stick cinnamon
- 8 black cardamoms
- 5 green cardamoms
- 2-3 teaspoons minced garlic
- 2-3 teaspoons minced ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1-2 teaspoons Kashmiri chilli powder
- 100g tomato purée
- 1 teaspoon sugar
- 75g cashew nuts soaked in 150ml water for an hour
- 100ml double cream or 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 leave in the fridge for at least 1 hour or overnight. To cook, 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 and add the tomato purée and about 100ml water, then simmer for a few minutes until the oil comes to the surface.
Add the methi leaves and sugar at this point.
Add the oven roasted paneer to the curry.
Blend the cashew nuts and water to make a smooth paste, then add this to the curry sauce and mix well.
Add the double cream, stir, and serve with a large knob of butter.
Enjoy.
Tips
Make double of this recipe as there is a way to use up the extra.
Serve with cumin rice, more crispy curry leaves, and homemade naan.
