Lemongrass butter paneer
(serves 1) Prep time: 10 min plus refrigeration Cooking time: 15 mins Ingredients 1 tsp ginger-garlic paste 1 tsp lemon juice 4 stalks lemongrass, ground to a paste 80g paneer, cut into thick batons 1 tbsp butter 3cm ginger, julienned 2 green chillies, halved 1 cup cashew paste 1 1/2 cup vegetable stock, infused with lemongrass 1 tbsp fresh cream 1 tsp thyme or zatar powder salt Method: 1. Mix together ginger-garlic paste, lemon juice and lemongrass paste. Season then add paneer, toss and refrigerate for 2 hours. 2. Skewer paneer and pan sear until slightly charred around edges, 3-4 minutes. 3. To prepare gravy, heat butter in a pan and add ginger, green chillies, cashew paste and vegetable stock. Simmer until it begins to thicken. Season then stir in cream and thyme. 4. Warm paneer and pour gravy over. Serve with Indian bread of your choice.