Butter paneer

Name: Butter paneer
Cook time: 20 min
Yield: 4

with cardamon pulao rice and coriander raita

Ready in around 20 mins

RECIPE FACT:

The dish was developed in 1947 by the founders of the Moti Mahal restaurant in Delhi, India.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND MAKE THE RAITA:

Slice the roasted capsicum into ½ cm strips. Cut the paneer into 1 cm cubes. Place the yoghurt into a small bowl. Roughly chop the coriander including the stalks and add to the yoghurt. Season with salt, mix to combine and set aside.
2. TO COOK THE POPPADUMS:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add a poppodum and cook for 30-60 secs each side – these will continue to crip up as they cool. Remove from the pan and repeat with the remaining poppadum.
3. TO COOK THE CARDAMON PULAO RICE:

Open the bag of steamed cardamon rice squeezing gently on the bag to break up any large clumps. Place the pan back over a medium-high heat with a drizzle of oil. Once hot add the rice, peas and baby spinach then season with salt and cook for 2-3 mins. Remove from the pan into a bowl and cover to keep warm.
4. TO COOK THE BUTTER PANEER:

Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the paneer, season with salt and cook for 2-3 mins turning regularly. Add the butter curry paste and cook for 1 min. Add the capsicum, coconut cream and 1 cup of water then stir to combine. Cook for 2-3 mins until hot.
TO SERVE:

Spoon cardamon pulao rice into bowls and top with butter paneer curry. Dollop with coriander raita. Serve with a poddaum on the side.