Very pleased to showcase a wonderful recipe by Safrina Nishad from Pantry Half Full. Recipe below.
Paneer Butter Masala
A creamy and delicious vegetarian curry that's perfect for entertaining
2 tablespoons vegetable oil 3 tablespoons unsalted butter 2 dried bay leaves 2 tablespoons ginger-garlic paste (blitz equal portions of ginger and garlic) 900 grams ripe tomatoes 2 teaspoons red chilli powder 50 grams cashew nuts, soaked in warm water for 30 minutes 850 millilitres water 1 inch ginger, cut into thin strips (julienne) 1 or 2 green chillies, slit in half 1 teaspoon sugar salt to taste 600 grams homemade paneer (see recipe link above) 2 teaspoons dried fenugreek / kasoori methi 2 teaspoons garam masala coriander leaves and cream, to garnish 600 grams paneer
Heat oil and butter in a deep skillet and stir to dissolve.
Add the bay leaves and fry for a couple of minutes.
Add the ginger-garlic paste and fry on medium-low, until the raw aroma disappears and the paste browns slightly.
Roughly chop the tomatoes and blitz into a puree. Add the tomato puree to the skillet and cook for a few minutes until it starts to thicken.
Add chilli powder and stir well. Simmer the tomato mixture for about 10 minutes until it has reduced to half its original size.
Blitz the soaked cashew nuts with a little water to make a thick paste.
Add the cashew nut paste to the tomato mixture and cook for a further 5 minutes until oil starts to leave the sides of the pan.
Add water and simmer for a couple more minutes.
Add ginger (reserve a few for garnish), green chillies, salt and sugar. Cook the tomato mixture down to the consistency you prefer - approx. 5 to 7 minutes. If serving with bread, you might prefer a thicker curry.
Gently drop the paneer cubes into the curry and nudge them to evenly coat all the pieces.
Allow the paneer to cook for 3 minutes.
Sprinkle with kasoori methi/dried fenugreek leaves and garam masala.
Check for seasoning and garnish with more ginger, a dollop of cream and fresh coriander leaves.
Serve warm with rice or rotis.
The paneer can be shallow fried before adding to the curry if you prefer a firmer texture