Paneer Makhni:

Creamy Indian Tomato and Cheese Curry
There's plenty of depth of flavour in this creamy, comforting curry.
Cooking time: 40 min
Cals 1131 · Prot 41 · Carbs 91 · Fat 67
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Red onion
1 Piece
Garlic cloves
3 Pieces
30 Grams
Salted butter
20 Grams
Vegetable oil
3 Tbsp
0.5 Tsp
Coriander powder
2 Grams
Cumin powder
2 Grams
Garam masala
4 Grams
Turmeric powder
2 Grams
Chilli powder
2 Grams
Tomato paste
50 Grams
Tomato passata
200 Grams
100 ML
Vegetable stock cube
0.5 Pieces
Cooking cream
100 ML
Cashew nuts
40 Grams
250 Grams


Basmati rice
150 Grams
0.5 Tsp
300 ML

To serve

Fresh coriander
15 Grams


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.

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