Dinner Ideas
Paneer Butter Masala, Light
The restaurant favourite rebuilt on cashew and curd instead of cream and a block of butter. Same comfort, a third of the fat.
410
kcal
23g
protein
18g
carbs
30g
fat
Per serving · makes 2 · 35 minutes
Ingredients
- •200 g paneer, cubed
- •3 tomatoes, roughly chopped
- •1 onion, roughly chopped
- •10 cashews, soaked 15 minutes
- •1/4 cup thick curd, whisked
- •1 tbsp ginger-garlic paste
- •1 tsp kasuri methi, crushed
- •1/2 tsp red chilli powder, 1/2 tsp garam masala, 1 tsp coriander powder
- •2 tsp butter, salt to taste
Method
- 1.Simmer the tomatoes, onion, cashews and ginger-garlic in 1 cup water for 12 minutes until completely soft.
- 2.Cool, blend to a smooth puree, and pass it through a strainer. That strain is what makes it taste like a restaurant.
- 3.Melt the butter, add the dry spices for 20 seconds, then pour in the puree and simmer 8 minutes.
- 4.Lower the heat, whisk in the curd a spoon at a time so it cannot split, then add the paneer and salt.
- 5.Crush the kasuri methi between your palms over the pan, simmer 3 more minutes, and serve.
Coach’s note
The curd goes in on the lowest heat, off the boil, a spoonful at a time. Dump it into a hot pan and it curdles and no amount of stirring brings it back.
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