Home > Recipes > Paneer Makhani

Paneer Makhani

26 Jul 2016   Shanti Gowans

Succlent cubes of Indian cottage cheese (paneer) cooked in a lightly spiced, smooth sauce of tomatoes and cream.

Cottage cheese (paneer) or tofu           200 grams
Ripe, red, tomatoes (tamatar)                250 gms (4 or 5)  
Cream (or Cashew cream - vegan)        2 or 3 tsp
Butter (or oil - vegan)                             2 tbsp
Bay leaf (tej patta)                                  2
Fresh ginger                                          1 inch, grated
Fresh garlic                                            5-6, crushed 
Red chilli powder                                   pinch
Green chilli                                            1, slit and seeds removed
Garam masala                                       1 tsp
Raw sugar                                              to taste, depending upon the tanginess present in the tomatoes - 1 tsp (?)
Ginger, julienned                                    1 inch
Dried fenugreek leaves (methi)              1/2 tsp
Water                                                      1.5 - 2 cups
Salt                                                         to taste
• Rinse and chop the tomatoes. Puree into a smooth paste in blender. Keep aside.
• Melt butter in a pan. Saute your bay leaves for a few seconds till aromatic 
• Add grated ginger and crushed garlic and cook till the raw aroma of these spices goes away
• Now add the tomatoes you have pureed and stir well.
• Add the chilli powder and saute the mixture till the fat begins to leave the side of the tomatos and the tomato mixture begins to clump together
• Add the water, and simmer on a low heat, till the sauce thicken (about 7 or 8 minutes)
• Now add the slit green chilli and julienned ginger. Stir and simmer for a minute.
• Add the sugar, salt and crushed fenugreek leaves, stir
• Add the paneer cubes and simmer for 2 to 3 minutes till the paneer cubes are cooked.
• Lastly add cream and gently stir.
• Switch off heat, sprinkle with garam masala, stir gently again.
Serve with rotis, or jeera rice.     


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Shanti Gowans is the globally recognised author and founder of Shanti Yoga™, Meditation and Ayurveda for the self, family and community.

Shantiji has brought the concepts and practices of a healthy body and a still mind to thousands of Australians through her Yoga and Meditation programs on national television... Read more about Shantiji's biography

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