James Martin's butter curry with paneer recipe is ready in under 30 minutes

You can create a delicious vegetarian curry at home with James Martin's simple recipe.

Ready in as little as half hour, the buttery paneer curry is best served with boiled rice.

It is also a great idea to serve the curry alongside naan bread, if you so wish, or a chutney.

For ease, you can get all the ingredients you need from a supermarket online shop, if you would rather not be looking for the items in the aisles.

Here's how to recreate James Martin's butter paneer curry that is mild enough for people to enjoy if they're not a fan of spice.

Butter curry

Serves: four people

Ingredients

600g paneer cheese, cubed

25ml vegetable oil

25g butter

For the sauce

Two onions, peeled and sliced

25ml butter

Two cloves garlic, peeled and crushed

One tbsp ginger paste

400ml vegetable stock

Five fresh tomatoes, chopped

50ml water

Four curry leaves

One bay leaf

One green and red chilli, sliced

100ml double cream

100g butter

Salt and pepper

To serve – fresh coriander

Method

Preheat the oven to 200C. Pan fry the paneer in the butter and oil until it is golden. Set aside. Place a large pan on the hob, add the onions and butter, then cook for 10 minutes. Add the garlic, ginger, stock and tomatoes, and then simmer for five minutes.

Now would be a good time to put on the rice, according to pack instructions, to enjoy with the curry once it's cooked.

Pop the paneer, chilli, curry leaves and bay leaf in the curry pan, and cook for 10 more minutes. Then, finish by adding the cream and butter, and sprinkle over the coriander.

Serve with naan bread, if you so wish.