Butter paneer curry
This is creamy curry heaven - gentle spices mix with crème fraîche to make a rich sauce that covers paneer and sweet peas. A little pomegranate and coriander perks it up. This dish is great served with Nisha's ginger beer onion bhajis and coriander and mint chutney.
Ingredients
For the butter paneer curry
- 100ml/3½fl oz vegetable oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 5 garlic cloves, finely chopped
- 5cm/2in piece fresh ginger, peeled and grated
- 2 tsp dried fenugreek leaves
- 2 tbsp garam masala
- 1 tsp ground turmeric
- ¼ tsp chilli powder (optional)
- 150²µ/5½´Ç³ú tomato purée
- 1 tsp salt
- 1½ tbsp sugar
- 100ml/3½fl oz crème fraîche (use low fat crème fraîche if preferred)
- 250g/9oz frozen peas
- 500g/1lb 2oz blocks paneer, chopped into cubes
- large knob of unsalted butter
To serve
- handful coriander, chopped
- 1 tbsp pomegranate seeds
- cooked rice
Method
Heat a pan to a high heat, then add a dash of the oil. When the oil is hot, add the cumin seeds, frying until they're almost black. Turn the heat down to medium-low, then add the rest of the oil, followed by the onion, garlic and ginger. Cook until the onions have turned golden-brown and sweet.
Add the fenugreek, garam masala, turmeric and chilli powder (if using) and then the tomato purée. Allow to cook for a couple of minutes on a high heat, making sure that the tomato purée is beginning to cook through a little.
Pour in 500ml/18fl oz water. Add the salt and sugar, then bring to the boil and remove from the heat.
For a silky smooth sauce, you can blend it using a stick blender or food processor for about a minute. Stir in the crème fraîche.
Return the pan to the heat, add the peas and paneer, and simmer on medium for around 10 minutes, or until the cheese has softened.
Turn off the heat and gently stir in the butter.
Garnish with freshly chopped coriander and pomegranate seeds. Serve with rice and the ginger beer onion bhajis and coriander and mint chutney if you like.