Paneer Makhni:
Creamy Indian Tomato Curry
There's plenty of depth of flavour in this creamy, comforting curry.
Cals 1068 · Prot 45 · Carbs 92 · Fat 60
Vegetarian
Tips for Kids
Global Eats
40 min
There's plenty of depth of flavour in this creamy, comforting curry.
Cals 1068 · Prot 45 · Carbs 92 · Fat 60
Vegetarian
Tips for Kids
Global Eats
Ingredients
Curry
Red onion
1 Piece
Garlic cloves
3 Piece
Ginger
30 Grams
Butter
4*
20 Grams
Vegetable oil
1 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
15*
1 Piece
Cooking cream
4*
100 ML
Cashew nuts
2*
40 Grams
Paneer
4*
250 Grams
Black pepper
0.5 Tsp
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
To serve
Fresh coriander
15 Grams
Allergens
*4 Milk, *15 Celery, *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.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4471 / 1068 |
| Fats (g) | 60.1 |
| of which saturated (g) | 33.9 |
| Carbohydrates (g) | 92 |
| of which sugars (g) | 11.9 |
| Fibers (g) | 8.4 |
| Proteins (g) | 44.8 |
| Salt (g) | 1.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and chop the onion and garlic.
- Peel and grate the ginger.
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.
Tip! If cooking for kids, go easy on the chilli powder or completely omit it.
3 Simmer
- Add the tomato passata, measured water, 0.5 vegetable stock cube, cooking cream and cashew nuts.
- Cover, reduce the heat to low.
- 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?
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 and cover.
- Cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Remove the pan from the heat.
- Keep covered until serving.
- Before serving, fluff with a fork.
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.
6 Serve
- Chop the paneer cheese into cubes and add them to the pureed curry.
- Bring to a simmer and cook for 5 min.
- Season to taste.
- Serve the Paneer Makhni: Creamy Indian Tomato Curry .
- Garnish with chopped coriander.
Tip! If cooking for kids, remove the paneer pieces without the sauce. Serve the paneer, rice and the curry sauce separately.
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