Paneer butter masala

• Paneer226g
• Brown onions150g
• Garlic (4 bulbs, approx 40 cloves)2
• Fresh ginger15g
• Medium curry powderstore cupboard15g
• Passata500g
• Butter30g
• Greek-style natural yoghurt100g
• Basmati rice300g

Plus salt and pepper. About £4.08 for the amounts used.

Method

1. 1

   Cut 226g paneer into cubes and fry in a little oil for 4-5 minutes until golden. Remove.

2. 2

   Melt 30g butter and fry 1 chopped onion for 8 minutes. Add 2 crushed garlic cloves, 15g grated ginger and 1 tbsp curry powder for 1 minute.

3. 3

   Add 500g passata and simmer for 10 minutes. Add the paneer and warm through, then take off the heat and stir in 100g yoghurt.

4. 4

   Cook 300g rice following the pack and serve with the curry.