John's Butter Paneer
500g paneer, cubed
4 cardamom
2 inch cinnamon stick
2 tsp Mild chilli powder or Paprika
2 tsp Garam Masala
1 tbsp fenugreek leaves
1 inch ginger, grated
250ml double cream
4 Cloves Garlic (Crushed)
2 Onions
2 tbsp Tomato Puree
Rice to serve
50g butter
The juice of ½ a lemon
2 tbsp Sunflower or Vegetable oil
INSTRUCTIONS
1. Heat the oil in a large non-stick frying pan over a medium-high heat. Add the paneer and fry for 3-4 minutes, turning as you go until golden on all sides.
2. Heat the butter in a large sauce pan over a medium heat and add the cardamom, cinnamon stick and onion. Mix well and cook, stirring occasionally for 18-20 minutes until golden.
3. Add the ginger-garlic paste and a good pinch of salt to the onions. Mix well and cook for 30 seconds, stirring occasionally, until fragrant. Chuck in the chilli powder, garam masala and fenugreek. Mix well and cook for 10 seconds until fragrant. Add the tomato puree, double cream, lemon and 100ml of water. Mix into a dreamy sauce.
4. Put the crispy panner into the sauce and mix well. Serve immediately with plenty of rice.
