Paneer butter chicken style

Cook: 45 min
Servings: 4

Ingredients

2 packs Apetina® Paneer
250 g red kuri squash in bite-size pieces, may be substituted for carrots or sweet potato
100 g baby spinach
2 tbsp of your favourite curry sauce or Butter Chicken Masala spice mix
100 ml yoghurt naturel
1 large onion
1 clove garlic
20 g ginger
1 red chilli
1 tbsp vegetable oil
1 can crushed tomato
250 ml vegetable/chicken stock
50 g butter
optional, chopped ground coriander to finish

Twist

Play around with the vegetables and replace the hokkaido with your favourite vegetables.

Serving

Top with coriander and serve with warm naan bread for a vegetarian Indian dinner.

A vegetarian take on the all-time Indian classic; Butter chicken. The chicken has been replaced with tasty paneer cheese and vegetables, while the sauce is kept classic.

Instructions:

Peel the onion, garlic and ginger, roughly chop along with chilli and blitz to a fine paste in a blender. Fry the paste in oil for 4-5 minutes. Add the spices and toast for 1 minute. Add yoghurt, stock and tomatoes. Add in the diced vegetables, bring to a simmer and cook for 20-30 minutes. Add butter to the curry. Season to taste with salt, sugar and lime juice, and toss in the spinach until wilted.

Fry the paneer in neutral oil and cut into bite size pieces, then add it to the ready dish.

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