Paneer Butter Masala with Corriander Cauliflower Rice and Garlic Green Beans

Cut the pannier into 2 cm cubes. Heat a medium frying pan on medium-high heat with a teaspoon of gay. Once hot, add the paneer and season with salt and pepper. Fry until golden all over, 5 to 8 minutes. Turn every 1 to 2 minutes to ensure it doesn’t burn. Once it is golden transfer it to a plate lined with kitchen paper. Keep the pan for later. Meanwhile, Peel and grate the garlic or use a garlic press. Trim the beans.

Heat a small frying pan on medium-high heat with a drizzle of oil. Once hot, add the green beans and stir until starting to char, 2 to 3 mins. Stir in the garlic, turn the heat down to medium and cook for one minute. Then add a splash of water and immediately cover with a lid or some foil. Allowed to cook until the beans are tender and transfer to a plate to keep warm.

Roughly chop the coriander. Great the cauliflower florets on the core side of your grater to make rice or use a food processor.

Then add the pan frying pan back on the heat and add butter. Once it’s melted add in the korma-style paste frying until fragrant. Add The crème fraîche the vegetable stock and water. Stir to combine and reduce heat to low and simmer until thickened roughly 3 to 5 mins. Spoon the frying pan into the curry sauce and stir to coat. Simmer until warmed through the season with salt and pepper.

Placed the cooked green beans in a pan on medium-high heat with a drizzle of olive oil. When hot add cauliflower rice and warm. Add half of the coriander and season with salt and pepper

Share the cauliflower rice between the bowls top with pioneer butter curry serve with the garlic green beans and garnish with the remaining coriander.