Perfect butter paneer
Description: Paneer makhni (makhni being the Hindi word for butter), tastes incredibly fancy, but it’s relatively simple and quick to make. Just add bread and a vegetable side to turn it into a full feast
Ingredients
- 1.0tbsp neutral oil or ghee
- 1.0 onion peeled and finely chopped
- 4.0 cardamom pods lightly crushed
- Salt
- 4.0 garlic cloves peeled and crushed
- 1.0tbsp grated root ginger
- 1.0-2.0tsp mild chilli powder
- 1.0tsp garam masala
- 1.0tbsp tomato puree
- 700.0g tomato passata or finely chopped tinned tomatoes
- 125.0ml double cream
- 25.0g butter
- 2.0tsp fenugreek leaves (methi)
- 1.0tsp sugar or honey (optional)
- 500.0g paneer cut into bite-size chunks
- 100.0g frozen peas (optional; no need to defrost)
- Lemon juice to finish
Instructions
- Put the oil in a frying pan on a medium heat, then add the onion, cardamom pods and a pinch of salt, and fry, stirring regularly, until the onion is very soft and beginning to turn golden brown.
- Stir in the garlic and ginger, then fry for another couple of minutes, until the garlic begins to smell cooked.
- Stir in the chilli powder, garam masala and a splash of water, and fry for another minute or so.
- Stir in the tomato puree, then tip in the tomatoes and bring to a simmer.
- Leave to bubble away for eight to 10 minutes, until slightly reduced, then take off the heat and lift out and discard the cardamom pods.
- For a really silky end result, blitz the sauce smooth.
- Still off the heat, stir in the cream and butter, plus the fenugreek leaves and sugar, if using, then taste and season.
- Fold in the paneer and peas, if using, and heat through gently.
- Finish with a spritz of lemon juice and serve with naan or roti.