This delicious, creamy and flavorful dish from the Punjab region of India is perfect for trying plain paneer. It goes well with naan but you can also serve it with basmati rice or roti.
On the Ingredients
- Paneer is a solid Indian cottage cheese, made from buffalo or cow milk. It’s soft, much like silken tofu, but with a milky fresh flavor. It is a non-melting cheese.
Paneer Makhani
Servings
2
servingsPrep time
20
minutesCooking time
25
minutesTotal time
45
minutesThis delicious, creamy and flavorful dish from the Punjab region of India is perfect for trying plain paneer. It goes well with naan but you can also serve it with basmati rice or roti.
Ingredients
1/4 raw cashews
2 chopped tomatoes (fresh)
2 cups paneer (cubed)
1 tbsp butter
2 cardamom pods
1 inch cinnamon stick
2 whole cloves
1 inch piece ginger (grated)
2 cloves of garlic (grated)
1 tsp chili powder (more optional)
1/2 tsp salt
1/2 tsp turmeric
1 1/4 tsp garam masala
1/2 cup warm water
1/2 tsp sugar OR monkfruit sweetner
1/4 tsp cream
Directions
- Soak the cashews in warm water for 15 minutes to soften, then combine them in a food processor with the chopped tomatoes. Blitz until you have a smooth puree.
- In a medium saucepan melt the butter over medium-low heat. Add the cardamom, cloves, and cinnamon. Sautee them for 1 minute, then add the grated ginger and garlic.
- Sautee until the ginger and garlic lose their raw fragrance, then add the tomato puree.
- Bring to a simmer then cook partially covered for a few minutes until thickened.
- Add the chili, salt, turmeric, and garam masala and continue to simmer for 5 more minutes. Combine the warm water and sweetener, then add to the pot and stir to combine.
- Simmer until the makhani is thick again and a bit of grease collects on the top.
- Add the paneer cubes and cook for another minute to heat the cheese.
- Turn off the heat and add the cream. Stir and serve hot with naan.
