This Italian Curry leans on brown butter and sage to do the heavy lifting. We glaze the Paneer for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the brown butter and sage elements, and pat the paneer dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the paneer and glaze until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the san marzano tomatoes and the rest of the brown butter and sage flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped flat-leaf parsley and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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