I really like Meera Sodha’s first cookbook so Rock ordered her second book, Fresh India, from the UK last year… I think for Valentine’s Day! I prefer getting a cookbook over chocolates any day. I just looked and this book is still not coming out in North America until this coming May so, good job Rock!
Anyway, I have my go-to butter masala recipe but I decided to try Meera’s recipe and it turned out really great! It’s definitely different from my go-to but just as good. I did make some alterations, mainly to measurements, and I substituted the tomato passata and double cream (which we don’t readily have here in Canada) with crushed tomatoes and coconut cream. And if you’d like, which I didn’t but Rock and Aymeric did, you can sprinkle over some toasted flaked almonds to serve.
grapeseed oil / 400 – 500 grams of paneer, cut into 2 cm cubes / 3 tbsp unsalted butter / 1 large yellow onion, finely chopped / 4 cm piece of ginger, peeled and grated / 6 cloves of garlic, crushed / 800 grams of crushed tomatoes / 1 tbsp dried fenugreek leaves / 1 tsp ground cinnamon / 1/4 tsp ground cloves / 1/4 – 1/2 tsp chilli powder (I used 1/4 so that it would be pretty mild for our 10 month old) / 2 tbsp honey or sugar / 1 and 1/2 tsp salt / 150 ml coconut cream, plus a bit extra to serve
Heat up about a tablespoon of oil to a large lidded frying pan over medium heat. Fry the paneer until the cubes are a bit golden on all sides and then transfer to a plate and set aside. Next, heat up the butter in the pan and fry the onion for about 10 minutes or until they’re translucent and turning a bit golden. Add in the ginger and garlic and fry for a couple of minutes.
Stir in the crushed tomatoes and cover with the lid and cook for about 12 minutes.
Stir in the fenugreek leaves, cinnamon, cloves, chilli powder, honey and salt. Then stir in the paneer, cover back with the lid and let it cook for about 5 minutes.
Mix in the coconut cream and let it cook for another few minutes.
And you’re done! Drizzle a bit more of the coconut cream over and serve with basmati rice. Really delicious!