This dish keeps well in an airtight container for 2 – 3 days.
Paneer Makhani
Paneer Makhani is creamy, comforting and luscious meal, made using tomatoes, ginger, garlic, spices and cream. A truly indulgent meal to enjoy with Rice, Roti or Naan.
Ingredients
- 1 Onion Chopped roughly
- 2 inch Ginger Chopped roughly
- 5 - 6 cloves Garlic
- 2 tbsp Oil
- 1 tbsp Ghee or add more Oil
- 2 tsp Cumin Powder
- 1 tsp Ground Cardamom
- ¾ tsp Ground Turmeric
- ¾ tsp Red Chilli Powder
- Salt
- 400 g Plum Tomatoes Pureed
- 1 tbsp Dry Fenugreek
- 75 ml Double Cream
- 250 g Paneer Cut into 1 inch cubes
- 1 tbsp Honey
- Coriander to serve
Instructions
- Blend Onion, Garlic and Ginger till smooth.
- Heat Oil and Ghee over high heat. Add Onion Paste and cook for 5 minutes.
- Add Cumin Powder, Cardamom Powder, Turmeric Powder, Chilli and Salt. Saute for 2 minutes.
- Add pureed Tomatoes. Bring to a simmer. Turn the heat down, cover and cook for 15 minutes.
- Stir in Cream, Fenugreek, Paneer and Honey. Cook for 3 minutes. Remove from heat. Sprinkle over Coriander.
Notes
Top Tips and Notes
Sweetness - This dish is meant to have a hint of sweetness which usually comes from a pinch of sugar or honey. Paneer - If you are using a hard Paneer, soak it for 15 minutes before using. Cashew Paste - You can add some Cashew paste if you wish. Soak 12 Cashews in water for 20 minutes, blend with water and add to the sauce with the cream. Tomatoes - Allow the tomatoes to cook out properly and reduce.Storage
Nutrition
Calories: 407kcalCarbohydrates: 17gProtein: 11gFat: 34gSaturated Fat: 17gCholesterol: 77mgSodium: 33mgPotassium: 367mgFiber: 2gSugar: 8gVitamin A: 1121IUVitamin C: 18mgCalcium: 353mgIron: 1mg
Tried this recipe?Let us know how it was!