Paneer Makhni:
Creamy Indian Tomato and Cheese Curry
Instructions
1 Prep vegetables
Peel and chop the onion and garlic. Peel and grate the ginger.
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.
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.
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 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.
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
Curry
Rice
To serve
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
1 Prep vegetables
Peel and chop the onion and garlic. Peel and grate the ginger.
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.
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.
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 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.
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
Curry
Rice
To serve
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