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Paneer Makhani
Serves 2-3
🥗✨ Looking for the perfect Meat-Free Monday recipe? This creamy Paneer Makhani is it. Rich, aromatic, and utterly satisfying, this dish features soft paneer cubes in a velvety tomato and cashew gravy finished with fenugreek and cream. Perfect for any night of the week.
Ingredients
- 1 medium onion, roughly chopped
- 2 medium red tomatoes, roughly chopped
- 3 tbsps tomato purée
- 2 cinnamon sticks
- 3 green cardamom
- 2 whole cloves
- 2 inch fresh ginger
- 6 cloves garlic
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 5 whole cashew nuts
- 2 tbsp oil
- 200g paneer, cut in cubes
- 1 tbsp dry fenugreek leaves, crushed between your fingers
- 1 tsp salt
- 2 tbsp double cream
Method
1. Place ingredients 1-11 in a pan along with 100ml water and bring to a slow boil.
2. Cover and cook for 20 mins on very low heat. Cool completely, then blend to a smooth paste. Set aside.
3. In a separate pan heat 2 tbsps oil on medium heat. Add the ground paste and the paneer. Sauté on low-medium heat to combine well for 5 mins.
4. Add 100ml water. Bring to a boil. Cover and cook on low-medium heat for 15 mins until the oil rises to the surface.
5. Add the fenugreek leaves, salt and the cream. Stir gently. Cover and let it simmer for a further 2 mins.
Notes
✓ Can substitute the paneer with vegetables or meat, just adjust the cooking time.
✓ Serve with pulao rice, naans or chapatis!
Prep time: 10 minutes | Cook time: 45 minutes | Total time: 55 minutes