Paneer Makhani

Name: Paneer Makhani
Cuisine: Indian
Ingredients: 400g paneer, diced; 2 medium red onion, roughly chopped; 2-3 green chillies, roughly chopped; 1 tsp ginger, grated; 4 cloves garlic, peeled and roughly chopped; 4cm stick of cassia bark; 4 green cardamom pods; 3 cloves; 5 whole black peppercorns; 7 ripe red tomatoes roughly chopped/400g tin plum tomatoes; 3 tbsp ghee; 1 tbsp cumin; 2 tsp coriander seeds, crushed; half tsp turmeric; 1 tsp Kashmiri chilli powder; 1 tsp salt; 1 tsp kasoori methi (fenugreek); 2-4 tbsp greek style yogurt or cream; 1 cup hot water; 1 tbsp honey; knob of butter; 10ml cream; Handful of fresh coriander leaves, chopped

Instructions

My friend made this for me recently and it was different to my version and I was intrigued by her sauce. I went through her recipe and we took the best bits of both our dishes and recreated it with our own new recipe. The sauce is thick, lusciously red and like velvet, the paneer has to be made fresh and left to solidify for at least an hour and then chopped into large cubes. The two parts are then brought together to produce this lovely dish. Once you have tried it with paneer why not add a few vegetables in as well.To buy the main ingredients for my Makhani, check out my curry kit here.

Updated at: Thu, 21 Nov 2024 12:27:10 GMT