Fresh Paneer Butter Makhani with Chickpeas and Peas

Ingredients

• 3 tbsp butter or olive oil
• 2 bay leaves
• 1 onion, finely diced
• 3 cloves garlic, minced
• ⅓ jar Latasha’s Kitchen Butter Chicken Sauce
• 1 fresh tomato, diced
• 1 tbsp sweet paprika
• 1 tin cherry tomatoes
• 2 tsp Latasha’s Kitchen Garam Masala
• 1 tin chickpeas, rinsed
• 1 cup frozen green peas
• 500 g fresh paneer (fresh ricotta) cubed
• Salt to tast
• 2 tsp ground black pepper
• 2 tbsp methi leaves, crushed (dried frenugreek leaves)
• 2-3 tsp crushed jaggery or honey OR use ¾ cup sour cream and some honey

Garnish (optional)

• 2  green chillies, sliced
• Coriander leaves
• Sweet paprika to sprinkle

Method

1. Prepare fresh paneer using our recipe or buy store bought ricotta or paneer from Indian grocers.
2. Heat butter in a fry pan and add bay leaves, onions, garlic and cook 5 minutes on gentle heat.
3. Then add Latasha’s Kitchen Butter Chicken Sauce, diced tomatoes, paprika, tinned tomatoes and garam masala.
4. Bring to a simmer then add the rinsed chickpeas and frozen peas and cook for a further 10 minutes.
5. Next add the cubed fresh paneer and mix well, cook on a low heat for 5 more minutes.
6. Slowly mix in the whipped mixture. Season with salt, pepper and ground methi leaves.
7. Garnish with optional ingredients and serve.

Tip: You can use coconut cream instead of yoghurt and cream or sour cream.