Butter Paneer & Peas
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
A rich and creamy vegetarian curry with marinated paneer and sweet peas in a spiced tomato-butter sauce. This comforting dish combines the flavors of tandoori paneer and butter chicken for a satisfying meat-free meal.
Ingredients
- 2 blocks of paneer chopped into large bite-size cubes
- 2 tbsp tandoori masala
- 2 tbsp vegetable oil
- 2 large white onions thinly sliced
- 5 fresh ginger peeled and finely chopped or grated
- 4 garlic cloves finely chopped or grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp garam masala
- 1/2 tsp dried fenugreek leaves (kasuri methi)
- 1/2 tsp ground turmeric
- 1/4 tsp chilli powder
- 3 tbsp tomato purée/paste
- 1 can chopped tomatoes
- 3 8/15 oz Greek yogurt
- 1 1/16 cups water
- 2 tsp salt
- 1 tsp sugar
- 1/3 lbs frozen garden peas
- 2 9/11 oz butter
Nutrition (per serving, estimated)
Estimated based off 11 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 274 mg
- Iron: 3.93 mg
- Magnesium: 62.9 mg
- Phosphorus: 271 mg
- Potassium: 831 mg
- Zinc: 2.32 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp tandoori masala
- 2 tbsp vegetable oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp garam masala
- 1/2 tsp dried fenugreek leaves (kasuri methi)
- 1/2 tsp ground turmeric
- 1/4 tsp chilli powder
- 3 tbsp tomato purée/paste
- 1 can chopped tomatoes
- 3 8/15 oz Greek yogurt
- 1 1/16 cups water
- 2 tsp salt
- 1 tsp sugar
- 1/3 lbs frozen garden peas
- 2 9/11 oz butter
Prepare
- 2 blocks of paneer, chopped into large bite-size cubes
- 2 large white onions, thinly sliced
- 5 fresh ginger, peeled and finely chopped or grated
- 4 garlic cloves, finely chopped or grated
Let's Cook
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Step 1.
Place the cubed paneer in a bowl, add the tandoori masala, and stir until each piece is well coated. Set aside to marinate while you prepare the sauce.
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Step 2.
Heat the vegetable oil in a large non-stick pan over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 7–8 minutes until golden brown.
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Step 3.
Add the finely chopped ginger and garlic to the pan and stir for 4 minutes until fragrant. Then add the ground cumin, ground coriander, garam masala, dried fenugreek leaves, turmeric, and chili powder, stirring for about 30 seconds.
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Step 4.
Stir in the tomato purée, canned chopped tomatoes, Greek yogurt, and 150ml (scant ⅔ cup) of the water. Mix well, bring to a gentle simmer, and cook for 5 minutes. Remove from heat and let cool slightly.
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Step 5.
Using a hand-held blender, blitz the sauce directly in the pan until completely smooth. Return the pan to the stove.
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Step 6.
Add the remaining 100ml (scant ½ cup) water to the blended sauce and bring to a boil. Add the marinated paneer, salt, and sugar, then reduce the heat to a simmer. Cook for 5–6 minutes, stirring occasionally, until the paneer has softened.
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Step 7.
Stir in the frozen peas and butter, and cook for a final 2 minutes until the peas are heated through and the butter is melted. Serve immediately.