In this recipe the creamy Indian cheese Paneer is bathed in a rich and luxurious butter and cream gravy, spiced with our new Paneer Masala. Butter Masala is a mild curry with a nice sweet balance coming from plenty of ripe fresh tomatoes, and of course the butter and cream enhance the mild, aromatic character of the dish. This one is so good with some warm naan bread to dip in the gravy, and it also makes a great side dish to a tandoori based meal.
Prep Time: 10 minutes Cook Time: 20 minutes
01.
Ingredients
250g Paneer cheese, in cubes
3 large ripe tomatoes
1 medium onion
12 cashew nuts
2tbs butter
2tsp garlic/ginger paste
3tsp Paneer Butter Masala blend
1/2tsp jaggery/sugar (optional)
3tbs double cream
02.
Method
First put the onion, tomato and cashew nuts in a blender, and whizz till smooth. Heat the butter in a pan, then add the puree and the garlic/ginger paste. Fry this on a low heat for five to ten minutes, then add the Paneer Masala and keep frying for another few minutes, until the aroma begins to rise. Now add enough water to make a thick gravy, and simmer the sauce on a low heat for five minutes, by when the sauce should be separating a little. Now add the paneer and cook for another couple of minutes before adding the cream to finish the dish. Garnish with chopped coriander and serve.
