Paneer Makhani is a traditional Indian recipe for a rich cheese curry in a milk-based sauce. The full recipe is presented here and I hope you enjoy this classic Indian dish of: Paneer Makhani.
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This is a classic, rich, dry, Indian curry made with Paneer cheese and peas. The dish itself is served in a sauce that's almost dry in consistency.
Ingredients:
225g paneer, cubed
4 ripe tomatoes, chopped
1 ripe tomato, ground to a paste
10g freshly-grated ginger
2 tsp oil
3 green cardamom pods
1/2 tsp sugar
1/2 tsp Garam Masala
1/2 tsp chilli powder
1 tsp tomato purée
4 cashew nuts, ground to a powder
240ml whole milk
4 tbsp single cream
salt and black pepper, to taste
Method:
Heat the oil in a wok or deep frying pan and add the ginger and chopped tomatoes. Stir-fry for 2 minutes then add the ground tomato. Cook, stirring all the while, until the tomatoes break down to form a sauce then stir-in the ghee. Crack the cardamom pods in a pestle and mortar then add to the sauce and cook for 2 minutes. Then add the sugar, chilli powder and garam masala before seasoning with salt and black pepper.
Stir to mix thoroughly then add the tomato purée, the ground cashew nuts and 60ml water. Bring the mixture to a boil and continue boiling for 5 minutes before adding the paneer and milk. Bring to a simmer then continue cooking until the sauce thickens. Stir in the cream and serve with roti (Indian flatbread).
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