Paneer Makhni:

Creamy Indian Tomato and Cheese Curry

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Instructions

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1 Prep vegetables

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

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2 Fry curry base

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 powder, cumin, garam masala, turmeric, chilli powder (spicy!) and tomato paste. Cook for 3 min.

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3 Add and stew

Add the tomato passata, measured water, vegetable stock cube, cooking cream and cashew nuts (see pro tip). Cover, reduce the heat to low and simmer gently for 15-20 min.

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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.

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5 Blend curry

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.

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6 Add paneer

Chop the paneer cheese into cubes and add them to the pureed curry (see pro tip). Bring to a boil and cook for 2 min. Season to taste. Serve the curry over the rice and garnish with chopped coriander.

Tips for fussy eaters

Go easy on the spices, be generous with the cream!

Pro 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.

There's plenty of depth of flavour in this creamy, comforting curry.

Cooking Time: 40 min

Equipment Required: Blender

Cals 1143 · Prot 42 · Carbs 93 · Fat 67

Ingredients

Number of people

Curry

Red onion 1 Piece
Garlic cloves 3 Pieces
Ginger 30 Grams
Salted butter 20 Grams
Vegetable oil 3 Tbsp
Salt 0.5 Tsp
Coriander powder 2 Grams
Cumin powder 2 Grams
Garam masala powder 4 Grams
Turmeric powder 2 Grams
Chilli powder 2 Grams
Tomato paste 50 Grams
Tomato passata 200 Grams
Water 100 ML
Vegetable stock cube 0.5 Pieces
Cooking cream 100 ML
Cashew nuts 40 Grams
Paneer cheese 250 Grams

Rice

Basmati rice 150 Grams
Salt 0.5 Tsp
Water 300 ML

To serve

Fresh coriander 15 Grams

There's plenty of depth of flavour in this creamy, comforting curry.

Cooking Time: 40 min

Equipment Required: Blender

Cals 1143 · Prot 42 · Carbs 93 · Fat 67

Instructions

photo

1 Prep vegetables

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

photo

2 Fry curry base

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 powder, cumin, garam masala, turmeric, chilli powder (spicy!) and tomato paste. Cook for 3 min.

photo

3 Add and stew

Add the tomato passata, measured water, vegetable stock cube, cooking cream and cashew nuts (see pro tip). Cover, reduce the heat to low and simmer gently for 15-20 min.

photo

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.

photo

5 Blend curry

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.

photo

6 Add paneer

Chop the paneer cheese into cubes and add them to the pureed curry (see pro tip). Bring to a boil and cook for 2 min. Season to taste. Serve the curry over the rice and garnish with chopped coriander.

Tips for fussy eaters

Go easy on the spices, be generous with the cream!

Pro 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.

Ingredients

Number of people

Curry

Red onion 1 Piece
Garlic cloves 3 Pieces
Ginger 30 Grams
Salted butter 20 Grams
Vegetable oil 3 Tbsp
Salt 0.5 Tsp
Coriander powder 2 Grams
Cumin powder 2 Grams
Garam masala powder 4 Grams
Turmeric powder 2 Grams
Chilli powder 2 Grams
Tomato paste 50 Grams
Tomato passata 200 Grams
Water 100 ML
Vegetable stock cube 0.5 Pieces
Cooking cream 100 ML
Cashew nuts 40 Grams
Paneer cheese 250 Grams

Rice

Basmati rice 150 Grams
Salt 0.5 Tsp
Water 300 ML

To serve

Fresh coriander 15 Grams
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