A delicious creamy curry is the ultimate Saturday evening meal, and even better when made from scratch.
Not only is it cheaper than eating out or getting a takeaway, but also allows much more control over exactly what goes into cooking it.
Chef James Martin shared his delicious “butter curry paneer” on his show, James Martin’s Saturday Morning.
Described as “a super speedy and tasty vegetarian curry that is ready in under 30 mins”, the chef claimed that it’s a perfect one-pot wonder.
What’s more, it’s meat-free so suitable for a range of diets.
Method
Making this curry is almost as easy as ordering it to eat at home, as it can be done in six easy steps.
Make a start on preparing the paneer cheese by cutting it into even-sized cubes before setting it aside.
Add the cubes to a non-stick pan along with 25g of butter, and fry over medium heat until nicely golden.
Peel and slice the onions then throw them into a separate, large pan and 25g more butter. Cook for 10 minutes until the onions are soft and fragrant.
Add the crushed garlic, ginger paste, stock and chopped tomatoes to the onions and then simmer everything for five minutes.
Pop the paneer, chilli, curry leaves and bay leaf in, and cook for 10 more minutes.
Finish by adding the cream and butter, leave to heat up for a while and then top with a sprinkle of chopped coriander (fresh is best).
Serve with hot rice or naans and enjoy.
