Chana Butter Paneer Masala
Looking for a quick lunch? Here’s how to make an incredible chana butter paneer masala with basmati rice. Too flavorful to be true!
Ingredients
For the sauce:
- 20 g goat butter or olive oil if you're making the vegan version
- 4 garlic cloves crushed
- 3 tsp ginger finely grated
- 1 can tomato pulp 400g (you can use passatta as well)
- ½ can coconut milk 400g, 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
- 1 handful raw cashews
- 1 piece fresh mozzarella ~150g bag, cut into cubes
- chopped fresh greens I used oregano leaves, but you can also use coriander or parsley
Instructions
- Add the butter to a pan on medium heat.
- Once melted, add the crushed garlic, grated ginger, and spices. Leave 1 minute to cook.
- Add the tomato pulp and coconut milk. Mix.
- Add the boiled chickpeas and raw cashews. Cook for 10 minutes.
- At the end, add the mozzarella cubes and cover with the sauce without mixing too much.
- Serve with basmati rice and a bit of grated lime zest on top.
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