Chana Butter Paneer Masala
A rich, creamy chana butter paneer masala simmered in a tomato-coconut sauce with chickpeas, cashews and melty paneer-style cheese. Ready in about 20 minutes and served over fluffy basmati rice.
Ingredients
For the sauce:
- 20 g goat butter or olive oil for the vegan version
- 4 cloves garlic crushed
- 3 tsp ginger finely grated
- 1 can tomato pulp 400g (you can use passata as well)
- ½ can coconut milk from a 400g can, full-fat
Spices:
- 2 tsp garam masala
- 2 bay leaves to be removed at the end
- ¼ tsp cumin ground
- ¼ tsp spicy paprika
- salt and pepper to taste
Other ingredients:
- 1 can chickpeas 400g, drained
- 1 handful raw cashews
- 1 piece fresh mozzarella ~150g bag, cut into cubes
- fresh greens chopped; oregano leaves, coriander or parsley
Instructions
- Add the butter to a pan over medium heat.
- Once melted, add the crushed garlic, grated ginger and spices. Let cook for 1 minute.
- Add the tomato pulp and coconut milk, then stir to combine.
- Add the chickpeas and raw cashews. Cook for 10 minutes.
- At the end, add the mozzarella cubes and spoon the sauce over them without mixing too much.
- Serve with basmati rice and a little grated lime zest on top.
Notes
Serve warm over basmati rice with a little grated lime zest on top. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently, adding a splash of water if the sauce has thickened. For a vegan version, swap the goat butter for olive oil and use a plant-based cheese instead of mozzarella.