Paneer Makhni

Creamy Indian Tomato and Cheese Curry
There's plenty of depth of flavour in this creamy, comforting curry.
1,561 Reviews
Cals 1050 · Prot 37 · Carbs 94 · Fat 59
Vegetarian
Family-Friendly
Try Hello Chef Now
40 min
Paneer Makhni: Creamy Indian Tomato and Cheese Curry
There's plenty of depth of flavour in this creamy, comforting curry.
1,561 Reviews
Cals 1050 · Prot 37 · Carbs 94 · Fat 59
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Red onion
1 Piece
Garlic cloves
3 Piece
Ginger
30 Grams
Salted butter 4*
20 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Coriander cumin powder
4 Grams
Garam masala
4 Grams
Turmeric powder
2 Grams
Chilli powder
2 Grams
Tomato paste
50 Grams
Tomato passata
200 Grams
Water
200 ML
Vegetable stock cube
0.5 Piece
Cooking cream 4*
100 ML
Cashew nuts 2*
40 Grams
Paneer 4*
250 Grams
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
To serve
Fresh coriander
15 Grams

Allergens

*4 Milk, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Peel and chop the onion and garlic. Peel and grate the ginger.
Fry

2 Fry

Heat a pan over a medium-high heat. Once hot, add the butter, oil and onion. Fry the onion with a pinch of salt for 5 min. Add the garlic, ginger, coriander cumin powder, garam masala, turmeric, chilli powder (spicy!) and tomato paste. Cook for 3 min.
Simmer

3 Simmer

Add the tomato passata, measured water, 0.5/1/1 vegetable stock cube, cooking cream and cashew nuts (see pro tip). Cover, reduce the heat to low and simmer gently for 15-20 min.
Tip! For extra creaminess, soak the cashew nuts in water for 2-4 hours. Why not fry the paneer cubes in a second pan before adding them to the curry.
Boil rice

4 Boil rice

Meanwhile, add the basmati rice, salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
Blend

5 Blend

Blend the curry until smooth with a hand-held blender or in a food processor. If the sauce looks too thick, add a splash of water.
Serve

6 Serve

Chop the paneer cheese into cubes and add them to the pureed curry (see pro tip). Bring to a boil and cook for 5 min. Season to taste. Serve the curry over the rice and garnish with chopped coriander.
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