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Paneer makhani

Paneer makhani in a wok

Paneer makhani

Name: Paneer makhani
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tsp butter; 2 tbsp vegetable oil; 4 tomatoes chopped, or use a 400g can chopped tomatoes; 1 tsp tomato purée; 6-7 garlic cloves roughly chopped; 4-5 cardamom pods roughly bashed; 1 small cinnamon stick; 1 bay leaf; 4 cashew nuts finely chopped and soaked in water until soft; 1cm piece of ginger peeled and finely grated; 1 tsp red chilli powder such as kashmiri mirch; 1 chilli sliced in half lengthways (optional); 250g paneer cut into medium cubes; 1 tbsp fenugreek leaves; 1 tsp garam masala; 80ml single cream to serve (optional)

Suki Pantal

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Serves 4

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.2 out of 5.20 ratingsRate

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Hosting a dinner party? No Indian-themed meal or celebration is complete without paneer, and this cheesy delight is just the ticket

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tsp butter
2 tbsp vegetable oil
4 tomatoes

chopped, or use a 400g can chopped tomatoes
1 tsp tomato purée
6-7 garlic cloves

roughly chopped
4-5 cardamom pods

roughly bashed
1 small cinnamon stick
1 bay leaf
4 cashew nuts

finely chopped and soaked in water until soft
1cm piece of ginger

peeled and finely grated
1 tsp red chilli powder

such as kashmiri mirch
1 chilli

sliced in half lengthways (optional)
250g paneer

cut into medium cubes
1 tbsp fenugreek leaves
1 tsp garam masala
80ml single cream

to serve (optional)

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Nutrition: Per serving

kcal328
fat25g
saturates12g
carbs7g
sugars5g
fibre1g
protein18g
salt0.1g

Method

step 1

Melt 1 tsp butter and 1 tbsp oil in a non-stick pan over a low-medium heat until sizzling (watch closely so the butter doesn’t burn). Add the tomatoes, tomato purée, garlic, cardamom pods, cinnamon stick and bay. Cover with a lid and cook for 10 mins over a medium heat, stirring occasionally. After 10 mins, remove from the heat, leave to cool, then remove the bay, cinnamon stick and cardamom pods.
step 2

Once cooled, tip the mixture and the cashew nuts into a blender and blitz to a smooth paste. Set aside.
step 3

Return the pan to a medium heat, add the remaining butter and oil and cook the ginger for a minute. Reduce the heat to low, add the chilli powder and stir for 2 mins. Tip in the tomato and cashew paste and cook for 5 mins more.
step 4

Add the sliced chilli, if using, 1½ tsp sugar and the paneer. Mix well and cook for a few minutes more. Add the fenugreek leaves and garam masala. Mix well. Stir in up to 100ml water to loosen, then remove from the heat, swirl in the cream, if using, and serve.

Recipe from Good Food magazine, May 2022

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A star rating of 4.2 out of 5.20 ratings

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