You can create a delicious vegetarian curry at home with James Martin’s simple recipe.
Ready in as little as half hour, the buttery paneer curry is best served with boiled rice.
It is also a great idea to serve the curry alongside naan bread, if you so wish, or a chutney.
For ease, you can get all the ingredients you need from a supermarket online shop, if you would rather not be looking for the items in the aisles.
Here’s how to recreate James Martin’s butter paneer curry that is mild enough for people to enjoy if they’re not a fan of spice.
Butter curry
Serves: four people
Ingredients
600g paneer cheese, cubed
25ml vegetable oil
25g butter
For the sauce
Two onions, peeled and sliced
25ml butter
Two cloves garlic, peeled and crushed
One tbsp ginger paste
400ml vegetable stock
Five fresh tomatoes, chopped
50ml water
Four curry leaves
One bay leaf
One green and red chilli, sliced
100ml double cream
100g butter
Salt and pepper
To serve – fresh coriander
Method
Preheat the oven to 200C. Pan fry the paneer in the butter and oil until it is golden. Set aside. Place a large pan on the hob, add the onions and butter, then cook for 10 minutes. Add the garlic, ginger, stock and tomatoes, and then simmer for five minutes.
Now would be a good time to put on the rice, according to pack instructions, to enjoy with the curry once it’s cooked.
Pop the paneer, chilli, curry leaves and bay leaf in the curry pan, and cook for 10 more minutes. Then, finish by adding the cream and butter, and sprinkle over the coriander.
Serve with naan bread, if you so wish.
