Paneer & Chickpea Butter Masala

Paneer cooked in creamy tomato sauce.

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Step 1

Place onions and garlic and ginger paste in the small bowl of a food processor. Grind to a smooth paste. Set aside.

Step 2

Place cashew nuts in a food processor. Add a little water, and grind to a smooth paste. Set aside.

Step 3

Heat oil in a large frying pan over medium-high heat. Add onion paste, stirring, for 4-5 minutes or until browned. Add ground cumin, garam masala and chili powder. Saute for 1 minute. Stir in tomato purée, and sauté, stirring, for another minute. Add cashew paste, and sauté, stirring, for 1 minute. Add water. Cook, stirring occasionally, until oil separates. Set aside.

Step 4

Heat butter and 1 tbsp oil in another pan. Fry fenugreek seeds. Saute, stirring occasionally, for 2-3 minutes or until browned. Remove from heat.

Step 5

Place the first pan with the tomato-onion mixture on heat. Add the fenugreek-onion mixture to the pan. Add cream, milk and paneer cubes. Season with salt. Bring to the boil. Simmer for 2-3 minutes. Add chickpeas. Heat through. Remove from heat.

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