Lighter Indian curry

Healthier Paneer Butter Masala

Cooked, tested and written by Nikhil Ballal.

A silky tomato and cashew gravy with less butter and cream, but all the spice and body intact.

Ingredients

400 g paneer
5 ripe tomatoes
12 soaked cashews
1 tbsp butter
1/3 cup thick yogurt
Garam masala and kasuri methi

Method

Cook tomatoes, cashews and spices until completely soft, then blend and strain for a smooth base.
Simmer the gravy with butter and crushed kasuri methi until glossy.
Lower the heat, stir in tempered yogurt, then add paneer and warm gently for three minutes.

Cook's note: Temper the yogurt with a spoonful of warm gravy before adding it to prevent splitting.

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