Butter Paneer & Turmeric Black Pepper Potatoes

Make the butter paneer

• Peel and dice the onion. Peel and crush the garlic. Dice the paneer.
• Heat a dash of oil in a large frying pan, Add the paneer to the pan and cook over a medium heat for 5 - 7 minutes.
• Add the onions and cook for 6-7 minutes, add the chopped tomatoes, garlic, garam masala and chilli powder and cook for another minute. Season with salt and pepper.
• Simmer gently for a few minutes. If you like you can remove the paneer from the sauce and blend it until smooth, then add the paneer back in.
• Stir in the cream and simmer for 2 minutes. Check the seasoning and adjust to taste.

Make the turmeric black pepper potatoes

• While the butter paneer is cooking, let's look after the potatoes. Thinly slice the baby potatoes.
• Place the sliced potatoes in a pan and add just enough water to cover them, season with salt and add the turmeric.
• Boil for 6-7 minutes and then when the potatoes are nearly cooked (you can use a knife to check) add the butter and let it cook down and glaze the potatoes (keep a close eye on it so that it doesn't burn). Season with a generous amount of black pepper.

Cook the paratha

• While the potatoes are cooking, heat a large frying pan over a medium and fry the parathas on both sides until golden.

Plate up

• Plate up the butter paneer with the turmeric potatoes and a sprinkle of fresh coriander, serve with parathas on the side to mop up the sauce. Enjoy!