The dish that everyone orders and nobody makes at home - until now.
Jagota's Spice Co. Curry Masala gives you that restaurant-depth sauce in 30 minutes,
with a silky tomato-cream base that coats every cube of paneer perfectly.
Allergen note: Jagota's Spice Co. Curry Masala contains mustard seeds. Declared on
label - please check before serving to guests with mustard allergies.
Ingredients
- 400g paneer, cubed
- 3 tbsp butter
- 1 large onion, finely diced
- 2 cups tomato purée
- 1 tsp Kashmiri chilli powder
- 1 tsp sugar
- 1 tsp salt
- 1⁄2 cup cream
- 2 tbsp Jagota's Spice Co. Curry Masala
- 1 tbsp kasuri methi (dried fenugreek leaves)
- To serve: naan or basmati rice
Method
Melt butter in a wide pan. Add onions and cook 8 minutes until golden. Do not rush this step.
Add Jagota's Curry Masala and chilli powder. Stir for 60 seconds to bloom the spices in the butter.
Add tomato purée. Cook on medium heat for 10 minutes, stirring, until the sauce thickens and oil separates.
Add sugar and salt. Stir in cream. Simmer gently for 3 minutes - do not boil after adding cream.
Add paneer cubes. Fold gently and simmer 5 minutes until paneer is warmed through.
Crush kasuri methi between palms and sprinkle over. Serve with warmed naan or basmati rice.