I love Paneer Makhani – it’s creamy, sweet, spicy, and, well, it’s paneer!
Here’s my simple take on this classic dish. If you’re searching for a Paneer Makhani recipe that’s easy to make yet full of all the traditional Indian flavours, this is the one to try!
INGREDIENTS
– 400g paneer
– 1/4 cup cashews
– 4 tomatoes
– 1 red onion
– 3 cloves garlic
– 2g ginger
– 1 green chilli
– 2 red dried chillies
– 1 heaped tablespoon Kashmiri Special Mix (Gorima’s)
– 40g butter
– 1/4 teaspoon turmeric
– 1 level teaspoon dhania jeera powder
– 1 heaped teaspoon garam masala
– 1 teaspoon honey
– 1 teaspoon kasuri methi (dried fenugreek leaves)
– Handful of coriander
– 1/3 cup fresh cream
– 2 cloves
– 2 elachi (cardamom pods)
– 1/2 teaspoon jeera seeds (cumin)
– 2 small cinnamon sticks
– 1 bay leaf
METHOD
- In a heated pot, melt 20g of butter. Add the green chilli, dried chillies, garlic, ginger, cashews, onions, and tomatoes. Cook on low to medium heat for 10–12 minutes until the onions and tomatoes soften.
- Remove from heat and blend until smooth.
- In the same pan, melt the remaining 20g of butter and add the whole spices: cinnamon sticks, elachi, bay leaf, cloves, elachi, and jeera seeds.
- After a minute, add the ground spices – Kashmiri special mix, garam masala, and dhania jeera powder – and let them braise.
- Pour in the blended tomato mixture along with 1 cup of water. Let it simmer for 5–7 minutes on low heat.
- Mix in 1/4 cup of cream. Then add the paneer, coating it well with the tomato gravy.
- Season with salt, add a handful of fresh coriander, and rub the kasuri methi (dried fenugreek) between your palms before adding it to the dish.
- Sweeten with 1 teaspoon of honey, and let the paneer cook for 5 minutes.
- For a smoky tandoori taste, place a piece of coal with a piece of butter in a small clay lamp on top of a paneer cube. Let the curry smoke for a minute with the lid on, then remove and mix.
- Finish with more kasuri methi, fresh coriander, and a drizzle of cream.
- Serve with naan or basmati rice and enjoy!