Paneer butter chicken style

  • Cook: 45 min
  • Servings: 4


  • 2 packs Apetina® Paneer
  • 250 g red kuri squash in bite-size pieces, may be substituted for carrots or sweet potato
  • 100 g baby spinach
  • 2 tbsp of your favourite curry sauce or Butter Chicken Masala spice mix
  • 100 ml yoghurt naturel
  • 1 large onion
  • 1 clove garlic
  • 20 g ginger
  • 1 red chilli
  • 1 tbsp vegetable oil
  • 1 can crushed tomato
  • 250 ml vegetable/chicken stock
  • 50 g butter
  • optional, chopped ground coriander to finish


Play around with the vegetables and replace the hokkaido with your favourite vegetables.


Top with coriander and serve with warm naan bread for a vegetarian Indian dinner.

A vegetarian take on the all-time Indian classic; Butter chicken. The chicken has been replaced with tasty paneer cheese and vegetables, while the sauce is kept classic.


Peel the onion, garlic and ginger, roughly chop along with chilli and blitz to a fine paste in a blender. Fry the paste in oil for 4-5 minutes. Add the spices and toast for 1 minute. Add yoghurt, stock and tomatoes. Add in the diced vegetables, bring to a simmer and cook for 20-30 minutes. Add butter to the curry. Season to taste with salt, sugar and lime juice, and toss in the spinach until wilted.

Fry the paneer in neutral oil and cut into bite size pieces, then add it to the ready dish.


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