Paneer Makhani is a creamy, indulgent vegetarian curry made with softened tomatoes, onions, and cashew nuts, topped with tender blocks of paneer cheese. The spices and cream perfectly balance the acidity of the tomatoes, creating an unforgettable dish.
dried green cardamom pods (crushed)crushed by hand2 tbsp
honey¼ tsp
waterto adjust consistencyto taste
paneer cheese blocks225 g each; can use 2 blocks instead3
double creamfor finishing2 tbsp
gingerused with garlic, amount not specified~2 tbsp gest.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Roughly chop four onions. Add 50 g of cashew nuts and 2 tbsp oil to a hot pan on medium-high heat, cooking the onions and cashews until they begin to turn golden.
2
Prepare six garlic cloves and ginger. Cut the top off each garlic clove, peel it, and bash with a knife to remove the skin easily. Roughly chop the ginger and garlic into large chunks.
3
Once the onions have developed color, add the ginger and garlic mixture and stir well. Cook for a few minutes to develop flavor.
4
Wash and cut six tomatoes into large chunks. Add them to the pan and stir well.
5
Add 100 ml of water to help soften the tomatoes and prevent burning. Cover the pan and set a timer for 15 minutes to allow everything to soften.
6
When the timer sounds, uncover the pan, pour any liquid from the lid back into the pan, and stir well. Allow the mixture to cool for 10 minutes.
7
Transfer the cooled mixture to a blender, add about 100 ml of water, and blend until completely smooth.
8
Pour the puree back into a pan on the stove. Add 1 tbsp of salted butter and a splash of oil.
9
Add two bay leaves, four to five cardamom pods, and a small piece of cinnamon stick. Allow the spices to sizzle in the butter and oil to release their flavors.
10
Carefully add the tomato puree to the spice pan. Lower the heat and add drops of water to ensure all the puree is incorporated from the blender.
11
Cover and cook on low heat for 15 minutes, stirring halfway through. Then cook uncovered for another 15 minutes on low heat, stirring occasionally to prevent sticking.
12
After the 30-minute cooking time, prepare the paneer: cut three paneer blocks (225 g each) into desired sizes. Two blocks are sufficient for two people.
13
Turn off the heat. Add 2 tsp of ground coriander, 1 tsp of chili powder, 1 tsp of salt, 1 tsp of turmeric, and 1 tsp of garam masala. Mix well.
14
Crush 2 tbsp of dried green cardamom pods by hand and add to the pan. Add about 1/4 tsp of honey to balance the acidity of the tomatoes. Add only a small amount so the dish does not become too sweet.
15
Turn the heat back on and add the prepared paneer blocks. Pour in a small amount of additional water to adjust the consistency. Cover and cook on low heat for another 10 minutes until the paneer is heated through.
16
While cooking, if desired, remove the whole spices (cardamom and cinnamon) as they have released their flavors into the curry.
17
After 10 minutes, finish the dish with 2 tbsp of double cream. This provides a creamy richness without the added calories of butter blocks on top.
18
Before serving, lightly sprinkle a pinch of chili powder on top for color and flavor. Serve with fresh chapatis or Indian bread.
PrimedTableBETA
