John Myers
Paneer Makhani
The perfect paneer makhani recipe with a picture and simple step-by-step instructions.
- 400 g Tomatoes
- 3 tbsp Oil
- 300 g Paneer, recipe in my KB
- 4 tbsp Oil
- 1 tsp Cayenne pepper
- 1 tsp Garam Masala, in my KB
- 3 tbsp Chopped ginger
- 2 tbsp Chopped garlic
- 1 tbsp Poppy seeds
- 1 fresh Bay leaf
- 3 Cloves
- 1 size Cinnamon stick
- 1 tsp Ground fenugreek leaves or seeds
- 1 tsp Brown sugar
- 125 ml Cream or cream fine
- Sea-Salt
- 2 tsp Fresh coriander greens or dried or marinated in oil
- 200 ml Water
- Blanch, peel and finely dice tomatoes.
- Heat the oil in a pan and fry the paneer cubes until crispy! Put aside on a plate!
- Heat the oil again in the pan that has already been used. Fry the diced tomatoes for about 2 minutes. Add cayenne pepper, garam masala, ginger and garlic and poppy seeds and sizzle for 2-3 minutes. Add bay leaf, cloves and cinnamon stick and deglaze with 200ml water. Bring to a boil and simmer for 10 minutes!
- Let it reduce! Add fenugreek, sugar and cream. Season to taste with salt!
- Serving! There was also basmati rice!
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