Our Cookbook

Indian

Butter paneer curry

  • YieldServes 4
  • Prep30m
  • Cook30m
  • Effortweeknight

  • 100ml vegetable oil
  • 1 tsp cumin seeds
  • 1 onion, finely chopped
  • 5 clove garlic, finely chopped
  • 5cm piece fresh ginger, peeled and grated
  • 2 tsp dried fenugreek leaves
  • 2 tbsp garam masala
  • 1 tsp ground turmeric
  • 0.25 tsp chilli powder optional
  • 150g tomato purée
  • 1 tsp salt
  • 1.5 tbsp sugar
  • 100ml crème fraîche (low fat if preferred)
  • 250g frozen peas
  • 500g paneer, chopped into cubes
  • large knob of unsalted butter
  • handful of coriander, chopped
  • 1 tbsp pomegranate seeds
  • cooked rice, to serve

Method

  1. Heat a pan to a high heat, then add a dash of the oil. When the oil is hot, add the cumin seeds, frying until they’re almost black. Turn the heat down to medium-low, then add the rest of the oil, followed by the onion, garlic and ginger. Cook until the onions have turned golden-brown and sweet.
  2. Add the fenugreek, garam masala, turmeric and chilli powder (if using), then the tomato purée. Cook for a couple of minutes on a high heat, so the tomato purée begins to cook through a little.
  3. Pour in 500ml water. Add the salt and sugar, bring to the boil and remove from the heat.
  4. For a silky smooth sauce, blend with a stick blender or food processor for about a minute. Stir in the crème fraîche.
  5. Return the pan to the heat, add the peas and paneer, and simmer on medium for around 10 minutes, or until the cheese has softened.
  6. Turn off the heat and gently stir in the butter.
  7. Garnish with chopped coriander and pomegranate seeds. Serve with rice.