Butter Paneer Masala in a Special Sauce

This special sauce was inspired by some gorgeous exotic carrots I picked up at the food market. Yellow, purple and orange carrots with beetroot and chickpeas created a beautiful fusion of colour for the “butter masala” paneer infused with fresh leeks.

The sauce:

• ¼ cup chickpeas, soaked overnight

• 1 medium beetroot, peeled & chopped (approx. 1 cup)

• Assorted carrots, peeled & chopped (approx. 2 cups)

• Water to boil and blend

• Salt to taste

1. Strain the chickpeas, replace with fresh water and add together with beetroot and carrots to a pot set on medium heat.

2. Boil until soft. You may need to add more water to ensure that it doesn’t dry out.

3. Let it cool slightly before adding to a blender. Blend to a smooth paste. Add a little more water if needed. Add salt to taste.

4. Add the sauce back to the pot.

The Paneer:

• 4 Tbsp ghee/ oil of choice

• 2 bay leaves

• 4 cloves

• 4 green cardamom

• 1 stem curry leaves

• 1 dry red chilli

• 1 cinnamon stick, 5 cm piece

• 2 tsp grated ginger

• 1-2 tsp grated garlic

• 2 whole green chillies, roughly chopped

• ¾ cup sliced leeks

• 2 cups paneer (find my homemade paneer recipe) OR tofu

• ½ tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• ½ tsp garam masala

• 2 tsp butter chicken masala

• Salt to taste

1. Set a frying pan on medium heat with ghee and the whole spices.

2. Once the spices become fragrant, add leeks and paneer with powdered spices.

3. Toss to coat paneer well.

4. Once the paneer is crisp and brown on the edges, add it to the sauce.

5. Garnish with freshly chopped coriander leaves (optional).

6. Serve with rice, roti or any flatbread.