Paneer butter masala in a bowl

Paneer butter masala

Name: Paneer butter masala
Total time: 1 h 15 min
Yield: Serves 6
Ingredients: 50ml ghee or clarified butter; 1kg onions thinly sliced; 2 plum tomatoes quartered; 125g from a tin chopped tomatoes; 1 green chilli finely chopped; 1½ tsp ginger paste; 1½ tsp garlic paste; ¼ tsp caster sugar; 1 tsp chilli powder plus extra to serve; 2 tsp ground turmeric; chopped to make 1 tbsp coriander; 1 tbsp mixed with ½ tsp water ground almonds; 50g unsalted butter; 300g paneer cut into 3cm cubes; 1 tbsp vegetable oil; 2 tbsp single cream plus extra to serve

Neil Rankin

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Serves 6

Easy

Total time: 1 hr and 15 mins

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Check out this paneer butter masala from Neil Rankin's restaurant, Temper City. This easy veggie curry makes a filling weekend recipe for the whole family. Plus, it's under 450 calories per serving

Gluten free

Vegetarian

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Ingredients

Nutrition

50ml ghee or clarified butter
1kg onions

thinly sliced
2 plum tomatoes

quartered
125g from a tin chopped tomatoes
1 green chilli

finely chopped
1½ tsp ginger paste
1½ tsp garlic paste
¼ tsp caster sugar
1 tsp chilli powder

plus extra to serve
2 tsp ground turmeric
chopped to make 1 tbsp coriander
1 tbsp mixed with ½ tsp water ground almonds
50g unsalted butter
300g paneer

cut into 3cm cubes
1 tbsp vegetable oil
2 tbsp single cream

plus extra to serve

Nutrition: per serving

kcal420
fat31.8g
saturates17.8g
carbs15.5g
sugars12.3g
fibre4.3g
protein15.9g
salt0.1g

Method

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.
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.
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.

Authors

Neil Rankin

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