Butter paneer curry

1. 1

   Heat a pan to a high heat, then add a dash of the oil. When the oil is hot, add the cumin seeds, frying until they're almost black. Turn the heat down to medium-low, then add the rest of the oil, followed by the onion, garlic and ginger. Cook until the onions have turned golden-brown and sweet.

2. 2

   Add the fenugreek, garam masala, turmeric and chilli powder (if using) and then the tomato purée. Allow to cook for a couple of minutes on a high heat, making sure that the tomato purée is beginning to cook through a little.

3. 3

   Pour in 500ml/18fl oz water. Add the salt and sugar, then bring to the boil and remove from the heat.

4. 4

   For a silky smooth sauce, you can blend it using a stick blender or food processor for about a minute. Stir in the crème fraîche.

5. 5

   Return the pan to the heat, add the peas and paneer, and simmer on medium for around 10 minutes, or until the cheese has softened.

6. 6

   Turn off the heat and gently stir in the butter.

7. 7

   Garnish with freshly chopped coriander and pomegranate seeds. Serve with rice and the ginger beer onion bhajis and coriander and mint chutney if you like.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.