I love butter paneer masala and I always try making food I enjoy eating out at home. After countless ways of making paneer curry I'm sharing this one which I love. A creamy paneer curry.
Ingredients: 2 tbsp oil 1/2 small onion diced 1/4 tsp cumin seeds 1 tsp grated ginger 1 tsp grated garlic 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1 tsp coriander cumin powder Handful of frozen vegetables (optional) Salt to taste 1/2 cup passata 1/2 cup water 1/4 cup double cream 1 block (226g) paneer cubed 1 tsp dried fenugreek leaves 1/4 tsp garam masala Coriander leaves to garnish Method In a pan heat up 2 tbsp of oil (you can add butter here as well) and add in the diced onions. Sauté for a few minutes until the onions are transulent, do not brown the onions. Then add in the cumin seeds, ginger and garlic and sauté for a further one to two minutes. Then add the spices, turmeric powder, red chilli powder and coriander & cumin powder, sauté for a minute then add in a small handful of frozen vegetables with salt and sauté for another minute.
Add in the passata and the of water. Mix and leave to cook with the lid on for 5 minutes.
You should then see the oil separate and form on the sides of the sauce. At this stage add in the cream and mix until throughly combined.
Once fully combined add in your cubed paneer and cook with the lid on for around 7 minutes. The sauce will thicken so you can add more water if you would like a runnier sauce. After the 7 minutes crumble in some dried fenugreek leaves with the palms of your hand and some garam masala. Mix and cook for another 2 minutes for the flavours to infuse the sauce.
Lastly garnish with some fresh coriander leaves. You can also sprinkle a small amount of dried fenugreek leaves, garam masala and droplets of cream to give it a finishing look.
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