Paneer Makhani

Serves 3

Ground spice blend: (could also just use 1 tbsp garam masala)

• 1 tsp whole coriander seeds

• ½ tsp whole cumin seeds

• ⅓ tsp black peppercorn seeds

• 2 cloves

• 1 black cardamom

• 2 dried red chilies (optional)

Makhani sauce:

• 1 cup roughly chopped tomatoes (approximately 3 medium-sized tomatoes)

• ½ cup roughly chopped onions (I prefer red or purple here)

• 1 green chilies (stems removed)

• 3 garlic cloves

• 1-inch piece of ginger

• 1 green cardamom pod, husks removed, seeds only

• Salt to taste

Paneer:

• 1 tsp ghee

• 1 bay leaf

• 1 small cinnamon stick

• ½ tsp turmeric

• ½ tsp Kashmiri red chili powder, or paprika

• Salt to taste

• 400 g paneer, cut into bite-sized cubes

• 1 tsp ground spice blend (prepared in first step)

• 1 tsp dried fenugreek leaves

• Pat of butter, plus more for serving (optional)

• 1 tbsp cream (optional)

Ground spice blend:

Roast all of the spices for a few minutes in a dry, hot pan. Grind the spices in a spice grinder (you could also use a coffee grinder but you will not be able to use it for coffee again as the aroma will remain); alternatively, you can use a mortar and pestle. Set ground spices aside.

Makhani sauce:

(Using a pan that has a lid with a steam hole, or prop the lid up with a wooden spoon and leave a small gap.) Add all of the ingredients for the sauce to a pan and cook over medium heat for 30 minutes, stirring occasionally. Blend the sauce to a velvety smooth texture using an immersion blender. If the texture is not smooth enough, strain the sauce before using it.

Paneer:

Add the ghee to the pan and heat. Add the bay leaf and cinnamon stick and let them sputter in the ghee. Add the turmeric, chili powder and sprinkle some salt in the pan and stir to mix. 

Add the paneer to the pan and toss it in the spices. Cook for one minute. Pour in the blended makhani sauce and coat the paneer (note, there will be some sputtering so take care). Simmer for one minute. Add the spice blend and one cup of water, then simmer for 5 minutes.

Rub the dry fenugreek leaves in your palm to release the flavour and add to the pan. Add the butter. Stir and simmer for another minute. Add that cream and stir in to mellow the flavour.

Serve with a swirl of melted butter and a sprinkle of the remaining spice blend, alongside naan or roti. You can also serve with rice if you like.