Butter Paneer

Ingredients

• 14 ozpaneer, cubed
• 3 tbspbutter
• 1yellow onion, finely chopped
• 4garlic cloves, grated
• 1 tbspfresh ginger, grated
• 14 ozcrushed tomatoes, 1 can
• 2 tspgaram masala
• 1 tspground cumin
• 1 tsppaprika
• ½ tspcayenne pepper
• ½ cupheavy cream
• 1 tspsugar
• 2 tbspcilantro, chopped
• salt
• basmati rice, cooked, for serving

Method

1. Melt 2 tbsp butter in a wide pan over medium heat. Cook the onion with a pinch of salt until soft and golden.

2. Stir in the garlic, ginger, garam masala, cumin, paprika and cayenne and cook 1 minute until fragrant.

3. Add the crushed tomatoes and sugar and simmer until thick and the oil separates at the edges.

   ⏱ 10 min

4. Blend the sauce until smooth, return it to the pan and stir in the cream and 1/2 tsp salt.

5. Melt the last tbsp butter in a skillet and brown the paneer on two sides, about 4 minutes, then fold it into the sauce.

6. Warm through 3 minutes, scatter with cilantro and serve over basmati rice.