Baked Butter Paneer

"I used to eat paneer butter masala regularly with an Indian friend, Aditya, at a little place near Russell Square in London until one day something awkward happened that meant we never went back. That day, he made the error of wearing a black shirt and black trousers to dinner and, like a rugby player with the ball, was tackled a couple of times on his way to the bathroom as he was mistaken for a waiter."

"Aditya, this one's for you. I should address the awkward truth that I don't use butter here but cream instead. You could, if you're a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry. Kasoori methi are dried fenugreek leaves, which you can find in South Asian supermarkets or online."

The narrator regularly ate paneer butter masala with an Indian friend, Aditya, near Russell Square in London. One evening Aditya wore black clothing and was mistaken for a waiter, resulting in being tackled on his way to the bathroom and ending their visits to the restaurant. The narrator admits to using cream instead of butter in the dish and suggests that traditionalists can add a slab of butter to finish the curry. Kasoori methi are identified as dried fenugreek leaves and are available in South Asian supermarkets or online.

Read at Epicurious