*This paneer butter masala recipe is gluten-free according to industry standards
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Ingredients
- ghee or clarified butter 50ml
- onions 1kg, thinly sliced
- plum tomatoes 2, quartered
- chopped tomatoes 125g from a tin
- green chilli 1, finely chopped
- ginger paste 1½ tsp
- garlic paste 1½ tsp
- caster sugar ¼ tsp
- chilli powder 1 tsp, plus extra to serve
- ground turmeric 2 tsp
- coriander chopped to make 1 tbsp
- ground almonds 1 tbsp mixed with ½ tsp water
- unsalted butter 50g
- paneer 300g, cut into 3cm cubes
- vegetable oil 1 tbsp
- single cream 2 tbsp, plus extra to serve
Method
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Step 1
Heat the ghee in a large frying pan and cook the onions very gently for 30 minutes until soft and caramelised. Add the fresh and chopped tomatoes, chilli, ginger, garlic, sugar, spices and chopped coriander, and simmer gently for 30 minutes until the tomatoes have broken down.
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Step 2
Add the ground almonds, unsalted butter and 500ml of water, and cook for 20-25 minutes or until thickened, then blitz using a stick blender.
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Step 3
To serve, heat a griddle or frying pan until hot and toss the paneer with the vegetable oil. Griddle for 2 minutes on each side until well charred. To serve, stir the cream through the masala and serve with the paneer, extra chilli powder and more cream, if you like.
Nutritional Information
- Kcals 420
- Fat 31.8g
- Saturates 17.8g
- Carbs 15.5g
- Sugars 12.3g
- Fibre 4.3g
- Protein 15.9g
- Salt 0.1g
