This butter paneer curry is soooo tasty and can be made for just £3!

butter paneer curry
Delicious Butter Paneer Curry

This dish looks complicated, but it is really easy.
The cashew nuts and cream put up the price, but i only price the dish on half the cost of the nuts and cream as i only used half of both. ( if that makes sense)

You will need……
Packet of paneer cheese ( its always reduced in Sainsburys)
2 finely chopped onions
4 tbsp of butter
I tsp of minced ginger
2 garlic cloves chopped finely
1 tsp chilli powder ( add more for heat)
1/2 cup of passata or tomato puree
1tsp sugar
1/2 tsp salt
Cup of plain cashew nuts
Kasuri methi ( dry fenugreek leaves)
1/2 a cup of cream
Coriander leaves finely chopped.

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Put the nuts into a blender and blend them into a powder, add 2 cups of water to make a paste and leave until needed.

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This dish looks daunting, but its not so bad. Make a a day or two before you intent to serve it, and the flavours will infuse more. I get all my spices cheaply from the indian supermarket or Masala Bazaar.

Start but putting the butter into a large pan and pop in the onions and garlic and fry for 2/3 mins. Keep it on a low heat, so that it does not burn out.

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Next add the ginger and fry for another minute ( the kitchen should start to smell lovely now!).
Add the chilli ( less or more depending on your spice pallet) and fry for another minute.

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Next add the tomatoe puree, salt and sugar and mix. Leave for about 3 minutes, and chop up the paneer into cubes.

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Add the cashew mixture into the curry and give it a good stir.

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When it is all blended, add the paneer, kasuri methi and cream. Stir and turn down the heat.
Let it simmer for about 20/30 minutes and add the coriander leaves just before serving.

I hope you enjoy it.

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Love this curry? Then you will adore this one.