Paneer Butter Masala Pasta

I was asked me to come up with a Ramadan recipe to share with all you good folks using paneer and butter. Just remember, each step needs to be cooked correctly to get the rich creamy butter masala flavour. Enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1) Heat 1 tablespoon of oil and 1 tablespoon of butter in a pan. Fry the paneer until golden on all sides. Add a sprinkle of salt. Remove and set aside.

Step 2

2) Boil the pasta with a good pinch of salt, and cook to al dente according to the instructions on the packet.

Step 3

3) In the same pan as you fried the paneer, add 1 tablespoon of butter. Once melted, add chopped onions. Cook until translucent, then add garlic. Saute until golden.

Step 4

4) Add spices to the pan. Turn the heat to low to prevent burning. Add a splash of water to help cook the spices.

Step 5

5) Incorporate chopped tomatoes, tomato paste and add sugar. Add some water to chopped tomato tin and pour the water into the sauce. Cook until the sauce thickens.

Step 6

6) Add the fried paneer and dry fenugreek. Pour in the double cream and mix well.

Step 7

7) Introduce two knobs of butter and stir until melted. Add the cooked pasta to the sauce.

Step 8

8) Mix the pasta with the sauce, then add a cup of pasta water to achieve desired consistency.

Step 9

9) Plate up the Paneer Butter Masala Pasta and garnish with grated paneer and fresh coriander.

Step 10

10) Serve and enjoy your flavourful Paneer Butter Masala Pasta! Adjust spice levels and creaminess to taste.