A delicious dish to serve this Diwali

Lucy Scott,-Senior Editor

Created by one of our Partners, this Paneer Butter Masala is the perfect addition to add to your celebrations

Diwali, the Festival of Lights celebrated by Hindus, Sikhs and Jains, takes place in the coming weeks.

To mark the occasion, a selection of our Partners shared their favourite, authentic Diwali recipes at a cook-a-long day at the Waitrose Cookery School, where we were searching for our new favourite dish.

The winning recipe, a Paneer Butter Masala, was created by Partner and Property Manager Sachin Patel.

"Diwali is a cherished time for my family and me, filled with vibrant celebrations that bring us together. We start by cleaning our home, symbolising the removal of negativity, and decorating with colourful rangoli and lights. Cooking traditional sweets and savoury dishes is a highlight and we share recipes passed down through many generations, and cook them for our family and friends.

This festival is important because it represents the triumph of light over darkness and good over evil, reinforcing our values and unity. One piece of wisdom I've learned about cooking is to always add a pinch of love to your dishes; it transforms the food and makes every meal feel special."

Sachin Patel - Partner & Property Manager

"Diwali is a cherished time for me and my family, filled with vibrant celebrations that bring us together. We start by cleaning our home, symbolising the removal of negativity, and decorating with colourful rangoli and lights. Cooking traditional sweets and savoury dishes is a highlight and we share recipes passed down through many generations, and cook them for our family and friends.

Sachin Patel - Partner & Property Manager

Paneer Butter Masala

Ingredients (Serves 2 as a main meal)

4 tbsp sunflower oil
100g butter
2 medium size onions
10 whole cloves of garlic
25g of root ginger
70g cashew nuts
360g of fresh tomatoes roughly chopped
1 pack of paneer cubed
3 cloves
10 whole black peppercorns
3 whole cardamom pods
1 cinnamon stick
5 bay leaves
3 whole Bird's Eye chillies
1 tsp garam masala
2 tsp hot chilli powder
1 tsp turmeric powder
2-3 tsp salt
1 stp sugar
Handful of fresh chopped coriander

Method

Heat half the oil and half the butter in a heavy saucepan and add cloves, whole black pepper, whole cardamom and cinnamon stick.
Once sizzling, add turmeric powder, onions, garlic, ginger, whole chillies, bay leaves, cashews and tomatoes and two cups of water. Add salt. Mix well.
Cook on medium high until tomatoes are cooked and disintegrated. Set aside to cool for 5-10 minutes.
Pan fry the paneer cubes until lightly golden all over. Set aside.
Once tomatoes are cooled a little, blitz in a liquidiser to a very fine paste, adding a small amount of water as you go.
In another pan heat the remaining oil and butter. Add the chilli powder followed by the paste. Slacken with water to desired consistency. Add sugar and balance other flavours as desired.
Heat gently, stirring constantly.
Add the paneer and gently heat through.
Serve with a garnish of finely chopped coriander.
Eat with butter naan or plain rice.