Recipe by Renee Drochmann of Hungry Bear Grazing.
Who doesn't love a creamy, flavour-packed Indian curry? This hearty and healthy Indian classic is packed full of punchy flavours that are sure to nourish your belly and ignite your tastebuds. Not only is it much healthier than the takeaway option, but it's also a great immune booster packed full of garlic, ginger, and super warming spices.
2 tsp coconut oil
1 bay leaf
1/2 cinnamon stick + 3 cloves
6 large garlic cloves, roughly chopped
1.5 inch ginger, roughly chopped
1 white onion, diced
3 large tomatoes, diced
1 handful raw cashews
1 cup water
2 tbsp butter
1/2 tsp chili powder
1 tsp garam masala
1/4 tsp cardamom powder
1 tsp honey
1/4 cup coconut cream
200g paneer, cubed
Salt to season (if needed)
Chopped cilantro + cashews to garnish
- Over medium heat, add coconut oil to the pan. Once hot, add bay leaf, cinnamon stick and cloves, sauté until fragrant.
- Next add the onion, garlic and ginger, sauté for 2 minutes until the onion is translucent.
- Add the tomatoes and cashews to the pan, followed by 1 cup of water. Cook on medium heat for 15 minutes.
- Let the pan cool slightly and remove the bay leaf, cinnamon stick and cloves.
- Once cooled, transfer to a blender and process the masala to a smooth paste.
- Add butter to the same pan with an additional 1 tbsp coconut oil over medium heat.
- Add the red chili powder and fry for 10 seconds. Add the blended paste back into the pan along with the garam masala, cardamom powder, honey, and salt. Mix well and cook for 1-2 minutes.
- Add the coconut cream and mix. Followed by the paneer, cook for 2 - 3 minutes on medium heat.
- Garnish paneer butter masala with cashews and cilantro, plus a serve of homemade naan or rice!
2 tsp active dry yeast
1 tsp sugar
1/2 cup warm water
2 1/4 cups self-raising flour
1/2 cup greek yogurt
1/2 tsp salt
Coconut oil to grease pan
Garlic butter: 3 tbsp melted butter + 2 crushed cloves of garlic
- In a bowl, combine sugar, warm water, and yeast together. Let sit for 10 minutes until foamy.
- Combine flour, yeast mixture, yoghurt and salt on a floured surface. Knead until the surface becomes smooth and shiny.
- Cover dough with a cloth and let rise in a warm place for approx. 1 hour.
- Divide dough into 8 -10 equal portions, rolling each into a circle, slightly larger than the size of your palm.
- Lightly grease cast-iron/pan over high heat. Place dough on a pan/skillet, when it puffs up and golden bubbles appear, flip it over and cook the other side.
- Repeat for remaining dough pieces. Brush each naan with garlic butter and serve warm.