Recipes
Date posted: 01/04/2024
Ingredients
| Anchor® Butter | 200g |
| Vegetable oil | 1 tbsp |
| Garlic cloves, finely chopped | 7 |
| Fresh ginger, finely chopped | 1 tsp |
| Cardamom pods | 4 |
| Small cinnamon stick | |
| Bay leaf | 1 |
| Tin of chopped tomatoes or 4 fresh tomatoes chopped | 400g |
| Tomato purée | 1 tsp |
| Red chilli powder | 1 tsp |
| Garam masala | ½ tsp |
| Salt to season | |
| Single cream | 60-100ml |
| Apetina® Paneer | 225g |
| Dried fenugreek leaves Fresh coriander to garnish (optional) | 2 tsp |
Method
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- Melt 1 tbsp of Anchor® Butter and 1 tbsp of oil in a pan.
- Add the garlic cloves, ginger, cardamom pods, cinnamon stick, and bay leaf to the pan and let this cook for about 2-3 mins.
- Add in the chopped tomatoes and tomato puree.
- Mix this up and cover with a lid. Allow this to simmer on a medium-low heat for 3-5 mins.
- Using an immersion blender, blend until a smooth paste.
- Add in another tbsp of Anchor® Butter followed by the red chilli powder, garam masala, and salt to taste.
- Add in one cup of cold water and mix well.
- Add in approx. 60-100ml of single cream based on your preference.
- Chop the Apetina® Paneer into blocks and add to the pan, followed by the fenugreek.
- Let this cook for a further 2-3 mins.
- Garnish with single cream and fresh coriander.
- Serve with a garlic naan with a generous spread of Anchor® Butter.