Punjabi butter paneer masala
This vegetarian version of butter chicken is so good you'll want to make it every week
SERVES
6
PEOPLE
PREP TIME
130
MINUTES
COOKING TIME
20
MINUTES
Ingredients
2l milk
1 tsp vinegar or lemon juice
150g–200g yoghurt
200g paneer
6 almonds
6 cashew nuts
2 tbsp desiccated coconut
½ tsp grated ginger
4 onions, chopped
1 tsp green chilli, chopped
50g butter
½ tsp turmeric powder
½ tsp red chilli powder
½ tsp garam masala
salt
4–6 large tomatoes, peeled and pureed
2 tbsp double cream
2 cups milk
Method
To make the paneer, boil the 2 litres milk and, when it comes to the boil, add the vinegar or lemon juice and yoghurt — stir it well as it will curdle almost immediately. Pour the mixture through a muslin-lined strainer, until all the water drains out, then put a weight over it and leave it for two hours.
Cut the paneer into 1 inch cubes.
Put the almonds, cashews and coconut into a grinder and purée.
Separately, grind the ginger, onions and green chilli together and fry with butter in a kadhi (wok) until light brown, then add all the spices — the turmeric, red chilli powder, garam masala and salt.
Cook for 3 to 4 minutes. Add the tomato purée, cook for a further 5 minutes, then add the double cream and the pureed nuts, simmering on a medium heat until the butter and masala separates, approx 3–4 minutes.
Now add the paneer pieces and two small cups of milk, and cover for 5 minutes. Sprinkle with a pinch of garam masala and dried fenugreek leaves.
