Popular
searches:
6
40 min
Kevin's Vegetarian Paneer Curry
Mashed Potato
Method
- Melt 1 tsp Anchor Butter and 1 tbsp oil in a non-stick pan over a low-medium heat until sizzling (watch closely so the Anchor Butter doesn't burn). Add the tomatoes, tomato purée, cardamom pods, and cinnamon stick.
- Cover with a lid and cook for 10 minutes over a medium heat, stirring occasionally. After 10 mins, remove from the heat, leave to cool, then remove the cinnamon stick and cardamom pods.
- Once cooled, tip the tomatoes and purée mixture and the cashew nuts into a blender and blitz to a smooth paste. Set aside.
- Return the pan to a medium heat, add the remaining Anchor Butter and oil and cook the ginger for a minute. Reduce the heat to low. Tip in the tomato and cashew paste and cook for 5 more minutes.
- Add sugar and paneer. Mix well and cook for a few more minutes. Add the fenugreek leaves and garam masala. Mix well. Stir in up to 100ml water to loosen, then remove from the heat.
- Garnish with the Anchor Cream.
- Served with buttered naan.
Butter and Spreads
Anchor Butter
A traditional Kiwi butter, Anchor’s 100% pure butter is a must-have in the kitchen.
- Cooking and baking
Unit Sizes: 500g
Cream & Custard
Anchor Fresh Cream
Anchor’s Fresh Cream is full of flavour. The fresh Kiwi classic, it adds richness and depth to anything you create in the kitchen – and it coats the quintessential pavlova like a dream.
- Cooking and baking
Unit Sizes: 300mL, 500mL, 1L, 2L
