Butter Paneer Masala

Cook Time 30 minutes

Servings 6


1½ cups of raw cashews, soaked in hot water for 20 mins

3 cups diced tomatoes, pureed

¼ cup ginger garlic paste (blend 1 inch of ginger and 4 cloves of garlic together)

100g butter

1 bay leaf

1 cinnamon quill

1 teaspoon kashmiri chili powder

2 cups water

450g Paneer (Indian cottage cheese), cubed

1 inch ginger, julienned

1 green chili, thinly sliced

1 teaspoon kasuri methi (dry fenugreek leaves) (optional)

1 teaspoon garam masala

½ cup thickened cream

Salt to taste

For garnish

½ cup coriander leaves, chopped

Roasted cashews or pistachios, chopped

2 tbsp greek yoghurt



Add the cashews to a blender and blend into a smooth paste. Add a tablespoon or two of water if need be.

Melt the butter in a pot over low heat. Add in the bay leaf and cinnamon to flavour the oil. Add in the ginger garlic paste and saute for 30 seconds. Add in the pureed tomatoes and stir well. Cook for 5 minutes. Add in the Kashmiri chilli powder and cook for another 5 mins until the sauce thickens. Next, add in the cashew paste and stir well to incorporate. Cook for 3-5 minutes. Add in water and allow to simmer on low. Add in the cubed paneer, ginger and green chillies and season with salt to taste. Simmer for a further 5 minutes on low. Add in the fenugreek leaves, garam masala and cream and mix through then remove from heat.

Serve butter paneer masala with naan, steamed basmati or pulao. Garnish with some chopped pistachios, coriander and yoghurt.


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