Paneer Butter Masala
500g paneer, cut into 2.5 cm (1 inch) rounds or dice
1 12.6 oz bottle Butter Chicken Sauce
60g (1/4 cup) unsalted butter
5 tbsp single cream
.25 tsp dried fenugreek
1 tsp vegetable or corn oil
1 tsp kosher salt
.5 tsp ground black pepper
Juice of .5 lemon
1 tbsp chopped fresh coriander
1. Heat oil in a large pan, add paneer and sauté for 3 minutes.
2. Add salt, black pepper and dried fenugreek and sauté for 3 more minutes.
3. Add butter chicken sauce, cream & butter and simmer for 6-8 minutes.
4. Sprinkle with fresh coriander, squeeze in the lemon and serve, accompanied by pilaf rice.