butter paneer curry

Name: butter paneer curry
Prep time: 30 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 100ml/3½fl oz vegetable oil; 1 tsp cumin seeds; 1 onion, finely diced; 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); 150g/5½oz 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

9 steps

Prep:30min

Butter paneer curry, also known as “makhani paneer,” is a popular dish in Indian cuisine. It is made by simmering cubed paneer cheese (a type of Indian cottage cheese) in a rich, buttery tomato-based sauce.

Updated at: Thu, 17 Aug 2023 08:44:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories848.6 kcal (42%)

Total Fat58.1 g (83%)

Carbs56.9 g (22%)

Sugars41.1 g (46%)

Protein26.5 g (53%)

Sodium912.6 mg (46%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

100mlvegetable oil

piece, peeled and grated

2 tspdried fenugreek leaves

2 Tbspgaram masala

1 tspground turmeric

¼ tspchilli powder

optional

150gtomato purée

1 tspsalt

1 ½ Tbspsugar

100mlcrème fraîche

use low fat crème fraîche if preferred

250gfrozen peas

500gpaneer

blocks, chopped into cubes

1 Tbsppomegranate seeds

rice

cooked

Instructions

Step 1

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.

Step 2

Turn the heat down to medium-low, then add the rest of the oil,the onion, garlic, ginger. Cook until the onions have turned golden-brown and sweet.

Step 3

Add the fenugreek, garam masala, turmeric and chilli powder (if using) and then the tomato purée.

Step 4

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.

Step 5

Pour in 500ml/18fl oz water. Add the salt and sugar, then bring to the boil and remove from the heat

Step 6

For a silky smooth sauce, you can blend it using a stick blender or food processor for about a minute.

Step 7

Stir in the crème fraîche. Return the pan to the heat, add the peas and paneer, and simmer on medium for 10 minutes, or until the cheese has softened.

Step 8

Turn off the heat and gently stir in the butter.

Step 9

Garnish with freshly chopped coriander and pomegranate seeds. Serve with rice.