Paneer Makhni

Name: Paneer Makhni: Creamy Indian Tomato Curry
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 3 Piece of Garlic cloves; 30 Grams of Ginger; 20 Grams of Salted butter; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 4 Grams of Coriander cumin powder; 4 Grams of Garam masala; 2 Grams of Turmeric powder; 2 Grams of Chilli powder; 50 Grams of Tomato paste; 200 Grams of Tomato passata; 200 ML of Water; 1 Piece of Vegetable stock cube; 100 ML of Cooking cream; 40 Grams of Cashew nuts; 250 Grams of Paneer; 150 Grams of Basmati rice; 1 Tsp of Salt; 300 ML of Water; 15 Grams of Fresh coriander

Creamy Indian Tomato Curry

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

1,665 Reviews

Cals 1063 · Prot 42 · Carbs 108 · Fat 59

Vegetarian

Family Friendly

Try Hello Chef Now

40 min

Paneer Makhni: Creamy Indian Tomato Curry

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

1,665 Reviews

Cals 1063 · Prot 42 · Carbs 108 · 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 15*

0.5 Piece

Cooking cream 4*

100 ML

Cashew nuts 1*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, *15 Celery, *1 Peanuts, *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)	4435 / 1063
Fats (g)	58.6
of which saturated (g)	32.8
Carbohydrates (g)	108
of which sugars (g)	13.9
Fibers (g)	8.2
Proteins (g)	41.5
Salt (g)	0.9

*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.

3 Simmer

Add the tomato passata, measured water, 0.5/1/1 vegetable stock cube, cooking cream and cashew nuts. 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.

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.

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 curry over the rice and garnish with chopped coriander.

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