Paneer makhani
Paneer in a buttery tomato and cashew gravy
Golden paneer cubes in a smooth, gently spiced makhani gravy of tomato puree, cashew paste, milk and cream, scented with kasoori methi. It's mild, creamy and a favourite with children. Serve hot with naan.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the tempering
For the seasoning
Method
0/6 doneStep 1: Soak 3 tbsp cashew nuts in warm water for 15 minutes. Drain and grind to a smooth paste with 2 tbsp water.
15 minStep 2: Heat 2 tsp oil and 2 tbsp ghee in a pan. Add ½ tsp cumin seeds, 1 tsp ginger paste and 1 tsp garlic paste and cook until lightly browned.
2 minStep 3: Add 5 tomatoes, the cashew paste, 1 tbsp dried fenugreek leaves (kasoori methi), 2 tsp ground coriander, ½ tsp garam masala, ½ tsp red chilli powder, 1 tsp tomato ketchup and 1 tsp salt.
Step 4: Add ½ cup water and simmer for 5 minutes. Let the gravy cool a little, then stir in 1 cup milk and ½ cup fresh cream.
5 minStep 5: Just before serving, heat the gravy gently, stirring all the time so the milk doesn't split.
4 minStep 6: Add 9 oz paneer and cook for 2 minutes. Serve hot with naan.
2 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 17 g
- Carbs
- 18 g
- Fat
- 38 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does paneer makhani take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of paneer?
- Firm tofu, pressed and cubed (vegan; season it well).
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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