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Cook the cover: Home-made paneer in butter masala

Prepare the ultimate Eid feast with our delicious home-made paneer in butter masala. If there are leftovers, keep them in the fridge for up to five days.

SERVES 6 // COOKING TIME 1 hour 15 min

For the paneer
7 cups full cream milk
½ cup lemon juice
For the butter masala
2 tbsp butter
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp finely chopped ginger
2 red chillies
1 cinnamon stick
4 cardamom pods
3 cloves
1 tsp paprika
2 tsp chilli powder
1 tbsp turmeric
1 tbsp ground coriander
2 tbsp tomato paste
2 cups double cream
1 tbsp honey
3 tbsp chopped coriander
Juice of ½ lemon

For the paneer
1. Add the milk to a pot over medium heat. Bring to the boil. Turn off heat and mix the lemon juice through thoroughly.
2. Allow to curdle for 10 minutes.
3. Lay a piece of muslin cloth in a colander over the sink. Pour in the milk. Rinse the milk solids (what is left in the colander) well with cold water.
4. Close the cloth around the cheese and twist to make a tight ball. Squeeze out any liquid.
5. Flatten cheese slightly and weigh down with a plate or bowl. Refrigerate for 1 hour.
For the butter masala
1. Melt the butter in a pot and fry the onion until soft. Add the garlic, ginger, chilli and spices and stir until fragrant.
2. Add the tomato paste and cook for another minute.
3. Stir in the cream and allow to simmer for 5 minutes. Add the honey and coriander and simmer for another 10 minutes.
4. Cut the paneer into blocks, fry in some oil and stir into the sauce. Remove from the heat, add the lemon juice and season.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen //

If you are keen to add another dish to your spread, we highly recommend tikka masala chicken skewers with pearl barley.

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