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Paneer Butter Masala

A rich vegetarian recipe filled to the brim with spices and flavour.


  • Heat two tablespoons of oil or butter in a pan.

  • Tip in the chillies, ginger, garlic, bay leaves, cloves, cinnamon, cardamom and peppercorns and fry for two minutes before adding poppy seeds, onions and cashew nuts.

  • When the onions begin to soften, tip in the chopped tomatoes.

  • Place a lid on top of the pan and cook until the mixture softens.

  • Remove from the heat and carefully, with a spoon, remove the whole spices and using a hand blender, blend the mixture until a paste forms.

  • Heat one tablespoon of butter in a pan, tip in the paste and add the chili powder, turmeric, tomato puree, garam masala, salt and 125ml of water.

  • Bring the mixture to the boil and simmer for half an hour while stirring occasionally.

  • Cut the cottage cheese in to small cubes and add to the mixture and gently stir while mixing in the cream. Serve with rice.

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