Paneer Butter Masala with Unsalted Butter

4 small chillies (depending on spice level) 

1 sliced red onion 

5 coriander stems 

1 large knob of ginger 

7 garlic cloves 

3 large tomatoes 

500g Paneer 

Teaspoon ghee

3 cardamom pods 

1 cinnamon stick 

2 bay leaves 

5 coriander stems 

1 red onion, sliced 

Dry spices: 2 teaspoons coriander powder, chilli powder, turmeric, cumin, 1 teaspoon curry powder (optional) 

100g All Things Butter Unsalted Butter 

A handful of fresh coriander

Step 1

Cut up your paneer into small cubes and marinate in a mixing bowl with a spoonful of olive oil, a teaspoon of turmeric, coriander and cumin powder and lots of salt and pepper.  

Step 2

In a saucepan, start your curry by adding ghee to a pan until warm, followed by your whole spices (cinnamon, cardamom pods, bay leaves) and cook until fragrant.

Step 3

Add in your chillies and coriander stems followed by your sliced red onion & lots salt & pepper and cook until soft 

Step 4

Add in your chopped ginger & garlic, followed by your dry spices: 2 tsps of coriander powder, chilli powder (Kashmiri if possible), turmeric, cumin, 1 tsp curry powder (optional). 

Step 5

Cook out for a minute, then add your chopped tomatoes, more salt & pepper if needed and water until covered. Add 1 large handful of cashews & simmer. 

Step 6

Meanwhile, cook your paneer in a hot pan with oil until crispy on both sides. 

Step 7

Remove the cinnamon, cardamom pods & bay leaves from your curry sauce once fully combined and fragrant, then blend the sauce until smooth. 

Step 8

Add your cooked paneer to the sauce, mix and then add cubes of cold butter (around 100g) and a generous drizzle of single cream

Step 9

Serve on top of warm rice with some more butter and coriander to finish. Dig in and enjoy!