Paneer butter curry

    Paneer butter curry


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    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!

    Serves: 4 

    • 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
    • 225g passata
    • 60ml double cream
    • 180ml milk
    • 1/2 teaspoon sugar
    • 1/2 teaspoon salt

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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.
    2. 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.
    3. 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.

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