Butter Paneer
Most of us love butter chicken for its sauce, ideally scooped up with chewy naan or spooned over rice. Paneer is a fantastic substitute for the chicken, or cubes of tofu if you want to go completely plant-based.
Ingredients
- 1 small onion, finely chopped (15 ml)
- 1 tbsp grated ginger (15 ml)
- 1 garlic clove, crushed
- 1 tbsp chili powder (15 ml)
- 1 tsp cumin (5 ml)
- 1 19 oz can crushed or diced tomatoes, undrained (540 ml)
- 2 tbsp tomato paste
- 1-2 tsp garam masala (5-10 ml)
- 1/4-1/2 cup whipping cream, full-fat sour cream or coconut milk (60-125 ml)
- 1/3 cup fresh or frozen peas (80 ml)
- 1/4-1/2 lb paneer or tofu (110-250 g)
- canola or olive oil for cooking
Instructions
- Drizzle some oil into a large skillet set over medium-high heat and sauté the onion for 3-4 minutes, until soft. Add the ginger and garlic and cook for another minute or two, then add the chili powder and cumin cook for another minute.
- Add the tomatoes and tomato paste and bring to a simmer; turn the heat down to low and stir in the garam masala, cream and peas, cook for 5 minutes and then stir in the paneer. Heat through and serve with naan or over rice.