About this recipe:An indulgent vegetarian curry from the Punjab in North India. Anyone who loves butter chicken will love this creamy Indian curry, so it'll please the vegetarians and omnivores alike!
120ml vegetable oil
225g paneer, cut into 2cm cubes
2 tablespoons butter
2 onions, finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon ground cashews
1 teaspoon ground red chillies
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
60ml double cream
1/2 teaspoon sugar
1/2 teaspoon salt
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Method Prep:10min › Cook:20min › Ready in:30min
Heat oil in a large frying pan over medium heat; fry paneer in 2 batches until golden, about 5 minutes. Transfer fried paneer to a kitchen paper-lined plate to drain, retaining some of the vegetable oil in the pan.
Add butter to the same frying pan over medium heat; cook and stir onion until golden brown, about 10 minutes. Add ginger and garlic pastes. Continue to cook until fragrant, about 1 minute more. Stir cashews, ground red chillies, cumin, coriander and garam masala into onion mixture. Cook and stir for 1 minute.
Stir passata, cream, milk, sugar and salt into spice mixture; simmer until thickened, about 5 minutes. Reduce heat to low. Add fried paneer and simmer until heated through, about 5 minutes more.