This recipe is dedicated to both my boys. One loves paneer and the other loves a makhani (buttery) curry. So what better than to make them a Paneer Makhani. This is a mild curry with a low level of heat, but if you’re anything like me and prefer a curry with a bit of heat, top up those green chillies!
Unlike the British born Tikka masala curry (also mild and creamy), the makhani curry originated in north India in the late 1940’s. The list of ingredients in this recipe may seem endless, but it really is a nice and easy dish to rustle up.
Initially start by frying the paneer in ghee (clarified butter) or unsalted butter and once golden, remove from the pan. Next, proceed to making the creamy sauce. Saute onions until golden in a selection of whole spices and add pureed tomatoes, ground spices and water. To get the sauce to a smooth consistency, use a hand blender and give it a blitz for a couple of minutes. Finish off by adding cream, crushed fenugreek leaves and ground cardamom.
There you have a mouth-watering curry ready in no time. I love this with roti and mint chilli onions. If you give this recipe a go, I would love to hear your feedback in the comments below.
Paneer Makhani
Equipment
- Non-stick saucepan
- Hand Blender
Ingredients
- 3 tbs Ghee or unsalted butter
- 1 Cinnamon stick (4cm length)
- 3 Green cardamom pods
- 4 Curry leaves
- 400 g Paneer
- 1 Onion (large, finely diced)
- 3 cloves Garlic (grated)
- 8 g Ginger (grated)
- 2 Green Chilli (chopped)
- ½ tsp Turmeric powder
- 300 ml Tinned tomatoes (blended)
- 1 tsp Garam masala
- 1 tsp Cumin powder
- 1 tbs Coriander powder
- 1 tsp Salt
- ½ tsp Sugar
- 150 ml Water
- 75 ml Single cream
- 1 tbs Dried fenugreek leaves (crushed)
- 1 pinch Cardamom powder
Instructions
- Cut the paneer into cubes.In a saucepan, add 1 tbs ghee or unsalted butter and fry paneer for approx. 5 minutes or until golden brown.Once cooked, take out and set aside.
- In the same pan, heat 2 tbs of ghee or unsalted butter.Once hot, temper the green cardamom pods, cinnamon stick and curry leaves in the ghee until they sizzle.
- Add the diced onion and fry on a medium heat until golden brown.
- Mix in the grated ginger, garlic and chilli and cook for 2 minutes.
- Blend the tomatoes into a smooth puree and add to the saucepan.
- Add spices: turmeric powder, cumin powder, coriander powder, garam masala, salt and sugar. Let this cook for 10 minutes on a medium heat with the lid on.
- Add water and single cream, mix in.
- Take the pan off the heat and pick out the whole spices from the sauce. Now using a hand blender, blend the sauce so that it become smooth and 'bit-free'.
- Put the pan back on heat. Add crushed fenugreek leaves, cardamom powder and the paneer into the sauce. Cook for 5 minutes.
- Garnish with coriander and serve.
Loved this curry Simmi!! 😘