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Paneer butter masala and puris
Fruit and vegetables
1 large
onion
, finely chopped
1 tbsp ginger and
garlic
paste
4 ripe
tomatoes
, puréed
1 tbsp chopped
fresh coriander
, to garnish
½
lemon
, juice only, to serve
Tins, packets and jars
1 tbsp
ghee
or oil
Cooking ingredients
4 tbsp ghee or
vegetable oil
½ tsp
cumin
seeds
4 green
cardamom
pods
2
black cardamom
pods
1
bay leaf
1½ tsp
salt
½ tsp ground
white pepper
1½ tsp red
chilli powder
½ tsp ground
garam masala
½ tsp
sugar
500g/1lb 2oz plain or
chapati flour
(or half and half)
2 tsp
salt
½ tsp
sugar
1 tsp
ajwain
seeds
1 tsp
nigella seeds
2 tbsp
vegetable oil
, plus extra for deep-frying
Dairy, eggs and chilled
2 tbsp full-fat
milk
powder
1 tbsp Greek
yoghurt
1 tbsp cashew nut paste or
butter
1kg/2lb 4oz
paneer
, cut into rounds and trimmings reserved
3 tbsp
single cream
25g/1oz
butter
, chilled
Other
1 tbsp dried fenugreek leaves
Back to recipe
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