This is baked in the oven and couldn’t be easier to make. Serve with naan breads.
Butter Paneer – serves 4
FOR THE PANEER:
- rapeseed oil
- 600g hard paneer, cut into large cubes
- 6 cloves of garlic, crushed
- 2cm x 2cm ginger, finely grated
- 1 tsp Kashmiri chilli powder
- ½ tbsp lemon juice
- ¾ tsp salt
- ½ tsp ground turmeric
- 5 tbsp Greek yoghurt
FOR THE BUTTER SAUCE:
- 1 tsp Kashmiri chilli powder
- 1 tsp garam masala
- 1 tsp ground cumin
- ½ tsp ground cardamom
- ¾ tsp salt
- 2 tbsp runny honey
- 2 x 400g tins finely chopped tomatoes
- 150ml double cream
- 1½ tbsp kasoori methi
- a slab of butter
Preheat the oven to 200C fan/ 220C/ gas 7.
Line a large, deep baking tray with non-stick baking paper and brush it lightly with oil.
Put the panneer cubes into a large bowl and add half the garlic, half the ginger, the chilli powder, lemon, salt, turmeric and yoghurt. Mix well to coat the paneer, then tip into the lined tray.
Bake the panner in the oven for 25 minutes or until it’s starting to blacken at the edges.
Take the tray out of the oven and stir in 3 tbsp of oil and the rest of the garlic and ginger, then add the spices for the sauce, the salt and the honey. Stir to mix well, then add the tomatoes, making sure the paneer is completely covered. Return to the oven for another 30 minutes.
Remove the tray from the oven and stir through the cream, crumble over the kasoori methi, then stir again and put back in the oven for another 10 minutes. Remove the tray from the oven and stir in the butter. Serve with hot naan breads.
(Original recipe from Dinner by Meera Sodha, Penguin: Fig Tree, 2024.)
Jono & Jules do food & wine 