Paneer Butter Masala
150g of puréed onion
5 tbs oil
3 tbs butter 4 tbs Chilli Kadhai Curry Paste
½ tsp elaichi powder (cardamom) 500g puréed tomato salt
300g paneer 150ml fresh cream
Sauté onion in oil on medium heat until water evaporates.
Add butter and curry paste. Stir and add elaichi powder, tomato purée and salt to taste.
Allow the tomato to cook until almost done. Add Paneer and allow to simmer for 5 minutes before adding cream (Use coconut cream if you’re lactose intolerant).
Garnish with dhania. Serves 3-4.