Paneer Makhani

We indulged in yet another family favourite curry this weekend – Paneer Makhani!

Our meal times are often simple, quick but that doesn’t fall short of any indulgence. Just like this Paneer Makhani. All of us are huge Paneer Lovers and I served this lipsmacking Restaurant style Curry with Coriander Garlic Nan bread, ONion Salad & Thatchers Gold Cider

I had picked bunches of Vine Tomatoes over the weekend and this means a curry loaded with tomato is on the card. When family was looking forward to an indulgent meal, I decided to quickly make Paneer Makhani. A curry often involving paneer has got very little vegetables to chop. Cheeky me 🙂 Whizzed a a few tomatoes and that is it!! Literally I didn’t chop any thing else for making this curry.. In that respect, it also works well when you want to treat a large bunch of friends..

Paneer Makhani is a classic Indian Curry that is often a favourite item in a restaurant order. As the name, Paneer Makhani is cooked in Butter Tomato gravy.. This recipe is onion less and can be made garlic less too, but I do enjoy the mild garlic flavor in this tomato based curry.
This Paneer Makhani is mildly spiced with a subtle hint of sweetness, tanginess and a bit earthy with the addition of Kasturi Methi. To sum it up – It is a classic curry with minimal spices.

Hey Vegan lovers, don’t skip the post. This curry can be made Vegan too if you use oil instead of butter and add lots of cashew nut cream instead of double cream.

I am not an expert pairing Cider with food. But I do trust my palette and allow it decide what works well.  After exploring a few different Ciders over the years, I have found my favourite – Thatchers  uses a blend of Dabinett, Porters Perfection and Harry Masters Jersey, for this smooth and refreshing  Gold cider.  Coincidently  Thatchers Gold Cider was the perfect accompaniment to our Paneer Makhani – a medium dry Somerset cider that is full of flavour with a wonderful rich golden colour. It compliments Paneer Makhani in every way rather than overwhelming flavors. We literally over indulgenced over the weekend with this all rounder Cider.

About Thatchers Cider
Thatchers started making cider back in 1904, and four generations later the Thatcher family is still at the heart of Myrtle Farm, Somerset creating some exceptional cider on their 500 acres of Apple Orchards. They take great pride and importance of the quality and variety of apples that are being used.This means that each cider has its own individual character. All the ciders are all gluten-free, vegetarian and vegan.

If you would like to know a little more on how to test Cider – check out Thatchers Guide to Taste Test.

By the way, did you get a chance to check out my  Kerala Egg Curry or Palak Paneer Post?

Print

PANEER MAKHANI

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Course: Main Course

Cuisine: North Indian

Servings: 4 People

Author: Sandhya Hariharan

Ingredients

• 250 gm Paneer
• 3 Large Vine Tomatoes
• 1 1/2 Tbsp Ginger Garlic Paste
• 2 Tbsp Tomato Concentrate
• 2 Tbsp Unsalted Butter
• 2 Bayleaf
• 1 Mace
• 1 Tsp Garam Masala
• 1 Tsp Cardamom Powder
• 3/4 - 1 Tsp Red Chilli Powder
• 1 Tsp Kasturi Methi Dried Fenugreek
• 1/4 Cup Cream
• Salt to taste
• 3/4- 1 Cup of water

Instructions

1. Puree the Tomatoes to a smooth consistency and set it aside.
2. Heat butter in a deep bottom pan, add bayleaf & mace. Saute for a minute until they begin to get fragrant.
3. Add Ginger Garlic Paste, tomato concentrate and saute for a minute. Now, add the smooth Tomato puree , chilli powder, garam masala and stir well. Remember to use a splatter screen or a lid to cover the tomato puree as they splutter a lot.
4. Allow the Tomato puree to cook and reduce for at least 12- 15 minutes, checking every now and then. At a stage when you see the butter releasing from the sides, add water and stir again.
5. Add Cardamom Powder & salt as needed and stir again. Allow the Paneer Makhani gravy to simmer in low flame and cook until the right consistency is achieved. This step will approximately take 6 -8 Minutes.
6. Add Paneer, Cream, Kasturi Methi and stir well. Turn off the flame, add honey, stir again and portion them into the serving bowl. Serve hot with Nan & Onion Salad.

Recipe Notes

Depending on the variety of the tomatoes, tanginess can vary. Add more cream & honey if needed.

Use Cashew cream or grind some soaked cashewnut in water and add the paste instead of cream.

Disclosure: This post is sponsored by Thatchers.