Paneer Butter Curry
- serving for 3-4
- 0.5-1 hours
- pan, oven, blender
For Paneer Butter Curry
Paneer cheese
Paneer cheese 250-300 g
vegetable oil 1 tbsp
chilli powder 1 tsp
garam masala 1 tsp
Curry Base
onion 1 pc
garlic 4 cloves
ginger 1 tbsp
tomatoes 2 pc
cashew nuts 2 tbsp
bay leaves 2 pc
cinnamon 1 stick
cumin seeds 1 tsp
water 200 ml
salt 1 tsp
Sauce Ingredient
vegetable oil 1 tbsp
butter 30 g
red chilli 1 pc
chilli powder 1.5 tbsp
garam masala 1.5 tbsp
double cream 4-5 tbsp
fresh coriander 1 handful
Directions
-
Cut paneer into 2 cm cubes
-
Marinate the paneer with veg oil, chilli and garam masala
-
Finely slice onions and chilli, dice tomato, chop coriander, garlic and ginger
-
Heat oil infuse with cinnamon stick, bay leaves and cumin seeds for 2 mins
-
Brown onion then add tomatoes, garlic, ginger and cashew cook out for 5 mins
-
Add water and simmer for 15 mins on medium-low heat
-
Remove bay and cinnamon then blend smooth
-
Heat oil and butter then add chilli and chilli powder cook out for 1 minute
-
Add the paste back in with garam masala and simmer
-
Grill the paneer until slightly charred then stir this into the sauce
-
Finish with cream and serve with fresh coriander and chilli
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman