Description

Paneer Curry

Ingredients:

1 large onion, roughly chopped
4 cloves garlic, peeled
1 thumb-sized piece fresh ginger, chopped
3 tbsp unsalted butter
1 tbsp oil
¼ tsp salt
1 ½ tbsp garam masala
1 tbsp medium-heat curry powder
1 tsp paprika
½ tsp cinnamon
180 ml (¾ cup) vegetable stock
400 ml (14 oz) passata
2 tbsp tomato puree
2 tsp sugar
6 cardamom pods
175 ml (¾ cup) double (heavy) cream
450 g (1 lb) paneer cheese, chopped
Directions:

Blend onion, garlic, and ginger in a food processor until smooth.
Heat butter and oil in a pan over medium-high heat. Add the blended mixture and cook for 5-6 minutes, stirring occasionally.
Mix in salt, garam masala, curry powder, paprika, and cinnamon. Cook for 1-2 minutes until fragrant.
Add stock, passata, tomato puree, sugar, and cardamom pods. Simmer for 10 minutes until thickened.
Remove cardamom pods and stir in cream. Heat through.
Gently add paneer and cook for 3 minutes until heated.
Serve with coriander, red onion slices, Nigella seeds, and naan bread.
Prep Time: 30 minutes
Kcal: 450 per serving