Paneer Makhani

April 30, 2021

Vegetarians in Indian love paneer and paneer-based dishes, and for good reason. Makhani actually means ‘buttery’, and this curry certainly has plenty of that to offer.

INGREDIENTS

1 tbsp olive oil
500g paneer, diced into 1 inch chunks
5 green cardamom pods
2 black cardamom pods
1 tsp cumin seeds
2 bay leaves
1 large onion, chopped
2 tsp salt
1 tsp ground black pepper
1 tbsp ginger and garlic paste
1 tsp red chilli powder
6 ripe tomatoes, blended
(or 1 tin chopped tomatoes)
4 tbsp double cream
1 tbsp kasoori methi (dried fenugreek leaves)
1 tsp garam masala
1⁄2 tsp sugar
2 tbsp Greek yoghurt
25g butter
Juice of one lemon
1tbsp chopped coriander to garnish

METHOD

Heat a splash of oil in a large saucepan.
Add the green and black cardamom pods, cumin seeds, and bay leaves.
Once sizzling, add the chopped onions and cook for 10-12 minutes on medium heat, stirring regularly.
Add the salt, black pepper, ginger and garlic paste and chilli powder, and cook for a further 5 minutes.
Then add the tomatoes and cook for a further 15 minutes.
Next, add the cream, dried fenugreek, garam masala and sugar, along with the diced paneer.
Let the mix simmer for 5 minutes before adding the butter and yoghurt. Stir well to mix it all in.
Serve with a squeeze of lemon and coriander and some rice or naan.