So I had already started eating this plate of deliciousness (how hard is it to pass up butter paneer, it’s a magical concoction indeed) when I realised I’d never blogged it and I should. Everyone the world over should be able to have this dish at any time of the day or night, and I was selfish to be keeping it from you.
I mean, I’ve been meaning to share it for years but something always got in the way. For the last 9 years. Sorry about that! Oh, speaking of which: today is this blog’s 9 year anniversary! Birthday? birthiversary? publiversary? blogoversary? Whatever it is, I set up shop on WordPress 9 years ago today, birthing to the world your very favourite veg-recipe-but-also-completely-uncategorisable-content-wise blog (RIGHT?)!
Exactly a year later I birthed a real human on this very day, as coincidences go. Happy eighth birthday Biggie! You’re all that and a bag of chips.
This recipe and its accompanying half-arsed photo snapped quickly mid-bite is so indicative of the kind of show I’m running here. It’s me: no bells, whistles or Yearly Content Planner. Long may that reign.
I’ve had cause to be looking at new-to-me blogs these last couple of days for a piece I’m working on, and it’s been a real treat scrolling through Aussie food blogs seeing what’s out there. The current landscape seems like a real shapshot of the genre: so many blogs I looked seemed to have all stopped abruptly at some point last year. I also couldn’t find any that were started any time after 2016. I wonder, as always, where this is all headed? What’s next on the horizon? What is bark made out of on trees? Can someone put the kettle on?
Anyway, I’m in danger of becoming a popular internet meme here so I’ll actually GET TO THE RECIPE.
One thing I’ll always promise though, is that your fingers are safe with me:
You’re lucky if you even get one picture and a half-legible written recipe. I’ll not be winning any awards any time soon.
Anyway, thanks for being here! Old and new. Large and few. Your emails and comments and chats in the street are my very favourite thing (unless you’re being an arsehole, in which case: don’t), and I don’t for a second take it for granted.
A vegetarian version of the beloved Indian restaurant classic: Butter Chicken.
- 500g paneer, cubed
- 100g butter
- 1 large onion, peeled and chopped fine
- 2 cloves garlic, peeled and minced
- thumb-size piece of ginger, peeled and grated
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 teaspoon garam masala
- 1 teaspoon chilli powder (or to taste, you do you boo)
- 1 teaspoon salt
- 100g tomato paste
- 300ml thick cream
- a squeeze of lemon
- In a large frying pan, saute the onion, garlic and ginger over medium heat in the butter.
- When soft, sprinkle in the cumin, turmeric, cinnamon, garam masala and chilli powder and stir for one minute.
- Add the tomato paste, cream and salt and bring to a boil before settling down to a simmer for 10-15 minutes for the spices to infuse and the sauce to thicken.
- Add the squeeze of lemon and check the seasoning. I’m known to add a spoonful of sugar a la mary poppins when cooking, it adds a little something-something so if you think it needs more sweetness, do that.
- Add the paneer and heat gently until it is warmed through.
- Serve with naan and basmati rice
- you’re welcome
You can absolutely swap the paneer for the tofu (I know it can be hard to find – its easy to make though!) or for assorted veg.
Keywords: butter paneer, paneer makhani, butter chicken, vegetarian butter chicken, vegetarian makhani