Go Back

Paneer Makhani

How to make Indian Paneer Makhani
Prep Time10 minutes
Active Time25 minutes
Total Time35 minutes
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