Paneer Butter Masala

Ingredients for Paneer Butter Masala

• Canola oil

• 450g hard paneer, cut into 3/4-inch cubes

• 3 tablespoons unsalted butter

• 1 large yellow onion, finely chopped

• 1 3/4-inch piece of ginger, peeled and grated

• 6 cloves of garlic, crushed

• 2 (400g) cans of crushed tomatoes

• 1 tablespoon kasoori methi (dried fenugreek leaves)

• 1 teaspoon ground cinnamon

• 1/4 teaspoons ground cloves

• 1/2 teaspoons ground red chilli

• 2 tablespoons honey

• 1 1/2 teaspoons salt

• 350ml peas (fresh or defrosted)

• 120ml double cream (plus extra to serve)

• A handful of toasted flaked almonds

Put a tablespoon of oil into a large lidded frying pan over 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 medium heat. 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 crushed tomatoes. Cover with the lid and cook for 12 to 15 minutes, until reduced to a lovely thick sauce.

Add the fenugreek leaves, cinnamon, cloves, ground red chilli, honey, and salt to the pan. Stir, then add the fried paneer, cover with a 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.

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