Indian paneer makhani

    Indian paneer makhani


    1 person made this

    About this recipe: Serve this tasty Indian paneer makhani dish over rice or with naan. Feel free to add fresh herbs such as chopped coriander or substitute the paneer for tofu.

    Serves: 4 

    • 1 tablespoon olive oil
    • 1/4 red onion, chopped
    • 1 tablespoon butter
    • 1 lemon, sliced into rounds
    • 1 (2.5cm) piece fresh root ginger, grated
    • 2 teaspoons garam masala
    • 2 teaspoons chilli powder
    • 2 teaspoons ground cumin
    • 230ml single cream
    • 60g natural yoghurt
    • 3 1/2 tablespoons tomato puree
    • 1 tablespoon olive oil
    • 170g paneer, cut into 1.25cm cubes
    • 450g tinned chickpeas, drained
    • salt and ground black pepper to taste

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir red onion in the hot oil until fragrant, about 1 minute. Add butter, lemon, ginger, garam masala, chilli powder, and cumin; stir to coat, about 1 minute.
    2. Stir cream, yoghurt, and tomato puree into onion mixture and cook until well mixed and smooth, about 5 minutes.
    3. Heat 1 tablespoon olive oil in a separate frying pan over low heat. Pan-fry paneer in the hot oil until slightly brown, about 5 minutes per side. Mix cooked paneer and chickpeas into the spiced cream sauce. Simmer until heated through, about 10 minutes.

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