Paneer butter masala and puris

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 6

Dietary
Vegetarian

By ViVek Singh

Ingredients

For the paneer butter masala

  • 4 tbsp ghee or vegetable oil
  • ½ tsp cumin seeds
  • 4 green cardamom pods
  • 2 black cardamom pods
  • 1 bay leaf
  • 1 large onion, finely chopped
  • 1½ tsp salt
  • ½ tsp ground white pepper
  • 1 tbsp ginger and garlic paste
  • 1½ tsp red chilli powder
  • 4 ripe tomatoes, puréed
  • 2 tbsp full-fat milk powder
  • 1 tbsp Greek yoghurt
  • 1 tbsp cashew nut paste or butter
  • 1kg/2lb 4oz paneer, cut into rounds and trimmings reserved
  • 1 tbsp dried fenugreek leaves
  • ½ tsp ground garam masala
  • ½ tsp sugar
  • 3 tbsp single cream
  • 25g/1oz butter, chilled
  • 1 tbsp chopped fresh coriander, to garnish
  • ½ lemon, juice only, to serve

For the puris

  • 500g/1lb 2oz plain or chapati flour (or half and half)
  • 2 tsp salt
  • ½ tsp sugar
  • 1 tsp ajwain seeds
  • 1 tsp nigella seeds
  • 1 tbsp ghee or oil
  • 2 tbsp vegetable oil, plus extra for deep-frying