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Paneer Butter Masala

  • People

    Serves : 6

  • Prep Time

    20 min.

  • Cooking Time

    20 min.

  • Method

    Direct

Ingredients
Instructions

the Ingredients

Turkey Curry 346X318
  • Completed step Paneer cheese
  • Completed step 1 tbsp vegetable oil
  • Completed step 1 tbsp coriander seeds, crushed
  • Completed step 500g Paneer cheese, cut into dice size cubes
  • Completed step Curry sauce
  • Completed step 2 tbsp vegetable oil
  • Completed step 2 cloves ground
  • Completed step 1 tsp red chilli powder
  • Completed step 2 cinnamon sticks
  • Completed step 2 tsp garam masala
  • Completed step 2 dried red chillies
  • Completed step 1 medium white onion sliced
  • Completed step 1 small thumb of ginger, peeled and finely grated
  • Completed step 2 fresh bay leaves
  • Completed step 1 whole roasted garlic bulb, peeled and mashed.
  • Completed step (Roast in the barbecue for 15-20 minutes or until soft, at 180-200°C)
  • Completed step 2 tbsp tomato puree
  • Completed step 2 tbsp mango chutney
  • Completed step 400ml natural yogurt
  • Completed step 1 tin chickpeas
  • Completed step 4 tbsp ground almonds or add more until the required thickness is achieved
  • Completed step 25g butter
  • Completed step Salt to taste

Instructions

This curry is mild and creamy and is a great alternative to a meat curries. It also works well as a side dish.

Method:
  • Cook the Paneer cheese first. Pre-heat the Gourmet BBQ System Wok; add oil, coriander seeds then Paneer cheese. Brown evenly then take out and set aside.
  • After you have cooked off the cheese add a good glug of oil to the hot wok; the wok should smoke straight away. Add the ground cloves, red chilli powder, cinnamon sticks, garam masala and dried red chillies. Stir, and then add the onion, ginger and bay. Cook until well coloured, about 1-2 minutes.
  • Add the yogurt, tomato puree, mango chutney, natural yogurt, chickpeas, ground almonds, then finally add the butter.
  • Cook through until thick. Remove the wok off of the barbecue and allow to cool and rest for 10 minutes before serving.

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