Paneer & Peas (Butter chicken masala)

Ingredients:

• 1 TBSP Susheela's Butter Chicken Masala
• 400g cubed paneer
• 2 cups frozen geen peas
• 1 can of coconut milk or 400ml heavy cream
• 1 large yellow onion, finely chopped
• 1/3 cup butter
• 1 small can of tomato paste
• fresh coriander leaves (to taste)
• 1 fresh lime for squeezing (to taste)

Steps:

1. Finely chop the onion.
2. Use a thick bottomed pot and melt butter on medium heat. 
3. Immediately add onion and cook until translucent.
4. Add the cubed paneer. 
   
5. Raise the heat to 75% full heat. Paneer won't melt, but just gently brown & keep it moving.
   
6. Add the frozen peas; keep stirring.
   
7. Add the masala; toss around for half a minute.
   
8. Lower the heat to a simmer.
   
9. Add the tomato paste, mix, and immediately add the the coconut milk or cream.
10. Nothing will be sticking, let it simmer.
11. Cook for another 20 minutes. The colour will become richer.
12. Before serving, squeeze half a fresh lime over the top and a handful of fresh torn coriander leaves.
13. Keep some lime wedges to add during the meal. 
14. Serve with Basmati rice, naan, or chapati.
15. Goes well with channa dhal.

Prep Time

Cook Time

Alternate uses & recipes
​for Butter Chicken masala:

• Spicy shrimp appies
• Susheela's Butter Chicken