Paneer Makhani

Paneer Makhani recipe

Serve it up and let everyone dig in. This Paneer Makhani recipe is super simple, yet bursting with flavour. Combine creamy Apetina Paneer and Anchor butter with fragrant spices for an indulgent dish. Don’t forget the buttered naan on the side.

Serves: 3-4
Preparation time: 10mins
Baking/cooking time: 20mins

Ingredients

• Anchor Butter 200g
• 1 tbsp vegetable oil
• 7 garlic cloves, finely chopped
• 1 tsp fresh ginger, finely chopped
• 4 cardamom pods
• 1 small cinnamon stick
• 1 bay leaf
• 400g tin of chopped tomatoes or 4 fresh tomatoes chopped
• 1 tsp tomato puree
• 1 tsp red chilli powder
• 1/2 garam masala
• Salt to season
• 60-100ml single cream
• Apetina Paneer 225g
• 2 tsp dried fenugreek leaves
• Fresh coriander to garnish (optional)

Method

1. Melt 1 tbs of butter and 1 tbs of oil in a pot.
2. Add in: 7 garlic cloves finely chopped, 1 tsp finely chopped ginger, 4 cardamom pods, 1 small cinnamon stick, and 1 bay leaf. Let this cook for about 2-3 mins.
3. Thereafter, add 4 chopped tomatoes (or 1 tinned chopped tomatoes) and 1 tsp tomato puree.
4. Mix this up and cover with lid. Let this all simmer on medium-low heat for about 3-5 mins.
5. Use an immersion blender and blend until a smooth paste.
6. Add in another tbs of butter followed by: 1 tsp heaped chilli powder, ½ tsp garam masala, and salt to taste.
7. Add in 1 cup of water and mix well.
8. Add in approx. 60-100 ml of single cream (preference)
9. Add in chopped up paneer blocks, followed by 2 tsp chopped and crushed fenugreek leaves (dried preferred).
10. Let this cook further for another 2-3 mins.
11. Garnish with cream and coriander on top.
12. Serve with garlic naan.