Name: Butter Paneer & Peas
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; ½ tsp dried fenugreek leaves (kasuri methi); 2 x 226 g/8 oz blocks of paneer, chopped into large bite-size cubes; ¼ tsp chilli powder; 2 tsp ground coriander; 2 tsp garam masala; 100 g/3½ oz/generous ⅓ cup Greek yogurt; 2 tsp ground cumin; 2 tsp salt; 5 cm/2 in piece of fresh ginger, peeled and finely chopped or grated; 3 tbsp tomato purée/paste; 80 g/3 oz butter; 1 x 400 g/14 oz can of chopped tomatoes; 2 tbsp tandoori masala; 150 g/5 oz/1 cup frozen garden peas; 4 garlic cloves, finely chopped or grated; 250 ml/8½ fl oz/1 cup water; 1 tsp sugar; 2 large white onions, thinly sliced; ½ tsp ground turmeric

Preparation info

Serves
4

Difficulty
Easy

Appears in

Meat Free Mowgli

By Nisha Katona

Published 2022

About

This is a new twist on two of our house classics: the Mowgli Paneer and the Mother Butter Chicken (both recipes can be found in my previous book Mowgli Street Food), combined to make a meat-free must-have. The paneer is first marinated in a tandoori masala, which imbues it with all those tantalizing flavours. This sweet and comforting curry is rich with butter and will leave you wanting a second help