Ramadan Recipes: Paneer Makhani
This is a creamy and tangy curry that is ideal for iftar.
Paneer Makhani is a creamy and tangy curry made of tomato gravy and cottage cheese (paneer). It is the ideal dish to have for iftar because it is a rich curry that makes a wholesome meal when eaten with bread or rice. The curry originated in North India and it is a very popular dish in the country.
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Ingredients
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- 20 Minutes
- 4 Serving
- 456 Calories
- 250 g of paneer (cottage cheese)
- 2 cups tomato puree (homemade)
- 1/4 cup cream
- 1 onion, nicely chopped
- 1 inch ginger
- 3 cloves garlic
- 1 tsp cardamom powder
- 1 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1/2 tsp red chilli powder
- 1 tbsp dried fenugreek leaves
- salt
- oil
Paneer Makhani Ingredients
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Method & Directions
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- 40 Minutes
- Make Onion Paste
تم نسخ الرابطMake a paste of the onions, garlic and, ginger in a food grinder or blender. Heat oil in a pan and add onion paste to it. Saute it on medium heat until the raw smell disappears.
- Add Spices to the Paste
تم نسخ الرابطAdd turmeric powder, cumin powder, cardamom powder, and garam masala powder and mix properly with the paste until properly sauteed.
- Add Tomato Puree
تم نسخ الرابطAdd tomato puree to the pan and simmer until puree starts to boil.
- Add the Rest of the Ingredients
تم نسخ الرابطStir in the cream, red chilli powder, fenugreek leaves, salt, and paneer. Stir the curry until the ingredients are properly blended, then leave it to simmer for 3 to 4 minutes.
- Serve
تم نسخ الرابطOnce ready, pour the paneer makhani into a serving bowl. Serve with naan bread or chapati.