Butter Paneer Curry

bbc.co.uk

Paressanne

subheading: For the butter paneer curry:

100ml/3½fl oz vegetable oil

1 tsp cumin seeds

1 onion, finely chopped

5 garlic cloves, finely chopped

5cm/2in piece fresh ginger, peeled and grated

2 tsp dried fenugreek leaves

2 tbsp garam masala

1 tsp ground turmeric

¼ tsp chilli powder (optional)

150g/5½oz tomato purée

1 tsp salt

1½ tbsp sugar

100ml/3½fl oz crème fraîche (use low fat crème fraîche if preferred)

250g/9oz frozen peas

500g/1lb 2oz blocks paneer, chopped into cubes

large knob of unsalted butter

subheading: To serve:

handful coriander, chopped

1 tbsp pomegranate seeds

cooked rice

How-to-videos

Directions at bbc.co.uk

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