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Baked Butter Paneer

Baked Butter Paneer in a shallow skillet
Photo by David Loftus

I used to eat paneer butter masala regularly with an Indian friend, Aditya, at a little place near Russell Square in London until one day something awkward happened that meant we never went back. That day he made the error of wearing a black shirt and black trousers to dinner and, like a rugby player with the ball, was tackled a couple of times on his way to the bathroom as he was mistaken for a waiter. Aditya, this one’s for you.

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry. Kasoori methi are dried fenugreek leaves, which you can find in South Asian supermarkets or online.

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