Spice Kitchen - Asian
Paneer Makhani
Featured Spices
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.
