Butter Paneer

2/4 Emma Corrie

Butter Paneer (Madhur Jaffrey)

4TBSP tomato paste

Water to mix

1 inch cube of ginger, peeled & grated fine

1 ½ cups of heavy cream

1 tsp. garam masala

¾ tsp. salt

¼ tsp. sugar

1 fresh hot green chilli finely chopped

¼ tsp. red chilli powder

1 TBSP very finely chopped green coriander

4 tsp. lemon juice

1 tsp. ground roasted cumin seeds

½ cup unsalted butter

Paneer cut into bite sized cubes (lightly fried if desired)

Method:

Add water to tomato paste to make 1 cup of smooth tomato sauce in a clear measuring jug. Add all

other ingredients, except butter and paneer, to the tomato sauce and mix well.

Heat butter in a wide saute pan. When the butter has melted, add all the ingredients in the measuring

jug. Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do so. Add the

paneer cubes. Stir once. Transfer to a bowl and serve immediately with white rice or naans. Enjoy!

Notes:

The sauce in this dish should be folded into the butter at the very last minute as it tends to separate

otherwise. However, you can combine all the ingredients except the butter and paneer up to a day

ahead of time and refrigerate them until they are needed.

For a variation, substitute mixed vegetables instead of the paneer. For a non-veg version - Butter

Chicken - substitute the paneer with pieces of tandoori chicken.