Paneer Makhani Recipe (Feast Box)

You may not be able to travel the world right now, but you can explore the world of food with Feast Box. You can choose from a collection of a recipe like Paneer Makhani, Turkish Veggie Manti or Fish Manchurian and many more. The menu changes every week, so you have to keep a lookout on their website menu to find what you like before ordering.

This post will show you instructions and steps to make a popular North Indian dish called Paneer Makhani.

In my Feast Box, I was provided with a whole load of ingredients to make this delicious-looking dish at home.

What's in the box? (Paneer Makhani Recipe)

• Paneer
• Green Chili
• Fresh Coriander
• Crushed Ginger
• Crushed Garlic
• Garam Masala
• Cumin Seeds
• Cardamom
• Cinnamon Sticks
• Onion Paste
• Spice Blend
• Tomato Passata
• Single Cream
• Honey
• Butter
• Naan Bread (Gluten)

Paneer Makhani Method

• Preheat your oven to 220C. Finely chop the green chilli. Chop the paneer into ½-inch cubes. Roughly chop the coriander and set it aside until needed.
• In a mixing bowl, combine half the crushed ginger, half the crushed garlic, half the chopped green chilli, half the garam masala and 1 tablespoon oil with a pinch of salt. Mix well, then evenly coat the paneer.
• Place the marinated paneer onto a baking tray and scrape over any excess marinade from the bowl. Place the tray in your oven and roast for 10-12 minutes. Flip the paneer chunks halfway through roasting.

Chop Cheese into cubes

• Meanwhile, place 2 tablespoon of oil in a saucepan on medium heat, then add the cumin seeds, cardamom and cinnamon stick. Fry for 1 minute. Lower the heat and carefully add the remaining crushed garlic, ginger and green chilli, then pour in the onion paste, making sure the oil doesn't spit. Mix well and gently simmer for 2-3 minutes.
• Add in the smoky Blend, turn the heat back up to medium and simmer for a further 2-3 minutes. Pour in the passata and mix well. Let the sauce simmer for 2-3 more minutes.
• Remove the roasted paneer from the oven once it's done, get ready to add it to the sauce.

• Add the cream, honey and butter to the sauce and whisk well. Bring back up to a simmer, then tip in the paneer and any excess marinade from the tray. Mix gently and simmer for a further 2 minutes.
• Place the naan in the oven for 5 minutes to warm it up
• Stir the remaining garam masala and chopped coriander into the sauce. Taste and add a pinch or two more salts.
• Serve the paneer makhani in bowls accompanied with some warm naan bread

Paneer Makhani Recipe

You can find the full-length method below in a simple structured way.

Print

Paneer Makhani

How to make Indian Paneer Makhani

Prep Time10 minutes mins

Active Time25 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: Indian

Keyword: Indian Cuisine, Indian Dish, Indian Food, Paneer, Paneer Makhani, recipe

Yield: 2 people

Author: Adil Musa

Materials

• 1 Green Chilli
• 1 Block Paneer Chop into pieces of cubes
• 1 Bunch Fresh Coriander
• 1 Sachet Crushed Ginger
• 1 Sachet Crushed Garlic
• 2 Sachet Garam Masala
• 1 Sachet Cumin Seeds
• 1 Sachet Cardamom
• 1 Cinnamon Stick
• 1 Sachet Onion Paste
• 1 Sachet Smoky Spice Blend
• 1 Carton Tomato Passata
• 1 Pot Single Cream
• 1 Sachet Honey
• 2 Packs Butter
• 1 Pack Naan Bread (Gluten)

Instructions

• Preheat your oven to 220C. Finely chop the green chilli. Chop the paneer into ½ inch cubes. Roughly chop the coriander and set it aside until needed.
• In a mixing bowl, combine half the crushed ginger, half the crushed garlic, half the chopped green chilli, half the garam masala and 1 tablespoon oil with a pinch of salt. Mix well, then evenly coat the paneer.

Roast the Paneer

• Place the marinated paneer onto a baking tray and scrape over any excess marinade from the bowl. Place the tray in your oven and roast for 10-12 minutes. Flip the paneer chunks over halfway through roasting.
• Meanwhile, place 2 tablespoon of oil in a saucepan on medium heat, then add the cumin seeds, cardamom and cinnamon stick. Fry for 1 minute. Lower the heat and carefully add the remaining crushed garlic, ginger and green chilli, then pour in the onion paste, making sure the oil doesn't spit. Mix well and gently simmer for 2-3 minutes.
• Add in the smoky Blend, turn the heat back up to medium and simmer for a further 2-3 minutes. Pour in the passata and mix well. Let the sauce simmer for 2-3 more minutes.
• Remove the roasted paneer from the oven once it's done, get ready to add it to the sauce.
• Add the cream, honey and butter to the sauce and whisk well. Bring back up to a simmer, then tip in the paneer and any excess marinade from the tray. Mix gently and simmer for a further 2 minutes.

Last Steps

• Place the naan in the oven for 3-5 minutes to warm it up
• Stir the remaining garam masala and chopped coriander into the sauce. Taste and add a pinch or two more salts.
• Serve the paneer makhani in bowls accompanied with some warm naan bread

Paneer Makhani

CONCLUSION

Serving two people, we cooked this dish pretty quickly as we just had to wait for the cheese to roast in the oven mainly. Other than that, it was all done and cooked within 30 minutes. They were enough food left for the rest of the family of seven to indulge. As we can't travel around the world yet due to Covid, Feastbox has used the idea of bringing food from around the world delivered to your homes.

Thanks for reading my post.

If you'd like to see more recipes let me know in the comments or check some of my other recipes on my blog:

https://adilmusa.com/apple-crumble-recipe/

https://adilmusa.com/lotus-biscoff-cheesecake-recipe/

Adil Musa

London-based Food, Travel & Lifestyle blogger. Blog space for all things FOODS, LIFESTYLE, TRAVEL, ATTRACTIONS & PRODUCTS. My blog has provided me with a real interest in food, lifestyle and travel. For collaborations & press enquiries - please email me at [email protected].

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