Peas and paneer butter masala with cardamom, star anise and cream
This rich and creamy butter masala from chef Avinash Shashidhara is delicious mopped up with some chapatti or naan. A generous amount of Heinz tomato paste and tinned tomatoes provides a deeply savoury base for the gravy, to balance its mild sweetness.
Ingredients
Metric
Imperial
- 1 tbsp of sunflower oil
- 10g of garlic cloves, chopped
- 10g of ginger paste
- 1 bay leaf
- 65g of double concentrated tomato paste
- 800g of tinned plum tomatoes
- 10g of deggi mirch
- 5g of Kashmiri chilli powder
- 1/2 tsp ground cardamom
- 1/2 tsp ground mace
- 1/2 tsp Kasoori methi
- 10g of honey, or sugar
- 100g of unsalted butter
- 100ml of cream
- 125g of paneer, cut into cubes and soaked in hot water
- 50g of peas, cooked in salted water
- salt, to taste
Method
Heat the oil in a pan and, once hot, sauté the ginger, garlic and bay leaf
- 1 tbsp of sunflower oil
- 10g of garlic cloves, chopped
- 10g of ginger paste
- 1 bay leaf
Add the tomato paste and peeled plum tomatoes and cook for 15 minutes or until the tomatoes start to break down
- 65g of double concentrated tomato paste
- 800g of tinned plum tomatoes
Add the rest of the spices, honey or sugar, and season to taste. Cook for a further 10 minutes over a low heat
- 10g of deggi mirch
- 5g of Kashmiri chilli powder
- 1/2 tsp ground cardamom
- 1/2 tsp ground mace
- 1/2 tsp Kasoori methi
- 10g of honey, or sugar
Stir in the butter and cream and continue cooking until all the butter has melted
- 100g of unsalted butter
- 100ml of cream
Remove the pan from the heat and blend to a purée using a stick blender or a food processor
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