For all the paneer lovers out there. My first memory of having Paneer Makhani was about 20 years ago near Christmas time in Kaalash Manchester. Warning this is an addictive dish full of flavour, calories and should only be eaten on a cheat day!!!
Ingredients
- 1 tbsp Sunflower Oil
- 2 tsp Cumin Seeds
- 1 Large Bay leaf
- 2cm cube Ginger
- 2 medium Green Chillies
- 50 g butter
- 6 medium Tomatoes
- 20 g cashew nuts
- 1 1/2 tsp Salt
- 1 1/2 tsp Turmeric
- 2 tsp Garam Masala
- 1 1/2 tsp Sugar
- 1 tbsp Malt vinegar
- 300 g Paneer
- 1 tbsp Fenugreek leaves
- 3 tbsp fresh cream
- 50 ml Water
- 1 handful Coriander finally chopped
Instructions
- In a large pan add 1 tbsp sunflower oil on high heat.
- Add 2 tsp of cumin seeds and stir and reduce heat to medium.
- Add 1 bay leaf.
- Peal and chop ginger and chillies and add.
- Add 20g of butter and stir till it melts.
- Chop the tomatoes into quarters and add to the pan on medium heat cook for 5 mins with the lid on.
- Add cashew nuts and stir.
- Add salt, turmeric, garam masala, sugar, malt vinegar and stir.
- Cook for another 10 minutes till the tomatoes are mushy.
- Grind the sauce base with a hand blender
- Sieve the sauce into a bowl pushing through all the liquid leaving behind the bayleaf and tomato skin and seeds. The sauce should be velvety smooth.
- Reheat the pan with the rest of the butter and add the smooth sauce to the pan.
- Add warm water to the sauce and stir through on high heat.
- Add chopped paneer and fenugreek leaves and cook for 5 minutes without the lid till sauce is reduced.
- Add cream and coriander and stir through.
- Turn off heat and put on the lid to allow the paneer to absorb the sauce.
- Serve with nan and a slice of lemon.
