Paneer Makhani

Paneer Makhani
4.5 from 2 ratings
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Creamy paneer is cooked in a velvety smooth, bright red butter sauce that is delicately spiced. It's finished with cream or butter for a bit more decadence.Recipe courtesy of Hari Ghotra
Prep Time
10
minutes
Cook Time
30
minutes
Servings
4
servings
Paneer Makhani
Total time: 40 minutes
Ingredients
  • 400 gram paneer, diced
  • 2 medium red onions, roughly chopped
  • 2-3 green chilies, roughly chopped
  • 1 teaspoon ginger, grated
  • 4 cloves garlic, peeled and roughly chopped
  • 4 cm stick of cassia bark
  • 4 green cardamom pods
  • 3 cloves
  • 5 whole black peppercorns
  • 7 ripe red tomatoes roughly chopped (or a 400g can of plum tomatoes)
  • 3 tablespoon ghee
  • 1 tablespoon cumin
  • 2 teaspoon coriander seeds, crushed
  • 1/2 teaspoon turmeric
  • 1 teaspoon kashmiri chili powder
  • 1 teaspoon salt
  • 1 teaspoon kasoori methi (fenugreek)
  • 2-4 tablespoon greek-style yogurt or cream
  • 1 cup hot water
  • 1 tablespoon honey
  • knob of butter
  • 10 milliliter cream
  • handful of fresh coriander leaves (cilantro), chopped
Directions
  1. Put onion, ginger, garlic, chilies, green cardamom, black pepper, cassia bark, salt into a pan and cover with water (approx. 1L).
  2. Bring to a boil.
  3. Add a can of tomatoes to the pan and leave to simmer for 15-20 min on medium heat, stirring occasionally.
  4. After the sauce has reduced and the mixture has come to a thick saucy consistency, remove it from heat.
  5. Let the mixture cool down.
  6. Remove the cassia bark and discard.
  7. Blend to a fine sauce (for a very smooth sauce you can strain it through a sieve).
  8. In a second pan, heat the ghee and add the cumin seeds.
  9. As soon as they crackle stir in the tomato sauce very carefully.
  10. Fry the sauce then stir in turmeric, Kashmiri chili, crushed coriander and dried fenugreek, and stir for 2-3 minutes.
  11. Once the sauce has thickened, reduce the heat and stir in the yogurt or cream, honey and butter.
  12. Cook for a minute or two and add the fresh homemade paneer.
  13. Stir to coat with the sauce then leave to simmer for 5 minutes on a gentle heat.
  14. Add a little hot water to loosen the sauce (if required) and add the honey.
  15. Garnish with coriander (cilantro) leaves and top with a dash of cream before serving.
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