Paneer Makhani
Equipment
- Heatproof bowl
- Frying Pan
- Skillet
- Slotted spoon
- Bowl
- Heavy-based Pan
Ingredients
- 500 g Tomatoes (3 medium), chopped
- 3 1/2 tablespoons Butter
- 500 g Paneer cut into cubes
- 4 tablespoons Vegetable oil
- 1 teaspoon Chilli powder
- 2-3 teaspoons Green cardamom ground
- 1 teaspoon Garam Masala
- 2 tablespoons Ginger Paste
- 2 tablespoons Garlic Paste
- 1 tablespoon Poppy seeds
- 2 tablespoons Ginger crushed
- 1 Bay leaf
- 3-4 Cloves
- 2 Cinnamon sticks about 2.5cm / 1 inch long
- 1 teaspoon Fenugreek leaves dried, crushed
- 1 teaspoon Sugar
- 125 ml (light) cream (1/2 cup) single
- Salt
- 4 tablespoons Coriander (Cilantro) leaves to garnish
Instructions
- Blanch the tomatoes by putting them in a large heatproof bowl of boiling water for 30 seconds, then plunging them in cold water. Remove the skin and chop the flesh.
- Heat the butter in a heavy-based frying pan (skillet) over medium heat, add the paneer and fry for about 8-10 minutes, or until evenly golden brown all over.
- Remove with a slotted spoon and soak in a bowl of water to keep succulent.
- Heat the oil in a heavy-based pan, add the tomatoes, and stir-fry for 2 minutes. Add all the ground spices, the ginger and garlic pastes, and poppy seeds and continue frying for 2-3 minutes, or until the oil separates out.
- Add the crushed ginger, bay leaf, cloves, and cinnamon and pour in 250ml / 8fl oz (1 cup) hot water. Bring to the boil and cook over high heat for about 5-7 minutes.
- Reduce the heat and simmer for a further 3-4 minutes, or until the sauce is thick. Add the dried fenugreek, sugar, and cream, then stir, remove from the heat and set aside.
- Add the paneer to the sauce, season with salt, and heat before serving. Garnish with coriander leaves.
Video
Nutrition
Serving: 4gSodium: 151mgCalcium: 707mgVitamin C: 20mgVitamin A: 1990IUSugar: 5gFiber: 4gPotassium: 416mgCholesterol: 152mgCalories: 626kcalTrans Fat: 1gSaturated Fat: 32gFat: 54gProtein: 21gCarbohydrates: 16gIron: 1mg
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