Paneer butter masala

Serves 4 as a main course

• 0 rapeseed oil
• 500g hard paneer
• 3 tbsp unsalted butter
• 1 brown onion
• 4g ginger
• 6 cloves garlic
• 800g tomato passata
• 1 tbsp kasoori methi
• 1 tsp ground cinnamon
• 0.25 tsp ground cloves
• 0.5 tsp chilli powder
• 2 tbsp honey
• 1.5 tsp salt
• 250g peas
• 100g double cream
• 1 handful toasted flaked almonds

Step 1
Put a tablespoon of oil into a large lidded frying pan over a medium heat and, when hot, add the cubes of paneer.

Step 2
Fry for a couple of minutes until golden on all sides, turning regularly, then remove to a plate.

Step 3
Put the butter into the same pan over a medium heat.

Step 4
When hot, add the onion and fry for around 10 minutes, until translucent and turning golden.

Step 5
Add the ginger and garlic, stir-fry for 2 to 3 minutes, then add the passata.

Step 6
Cover with the lid and cook for 12 to 15 minutes, until reduced to a lovely thick sauce.

Step 7
Add the fenugreek leaves, cinnamon, cloves, chilli powder, honey and salt.

Step 8
Stir, then add the fried paneer, cover with a lid and cook for 5 minutes, or until cooked through.

Step 9
Add the peas and cream and cook for a further 5 minutes.

Step 10
To serve, scatter with the almonds and drizzle with a little extra cream.