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Creamy Paneer Makhani with Garlic Naan
Golden paneer simmered in blended tomato and onion sauce with garam masala, cumin and cream, served with garlic naan.
- 250 g paneer cheese
- 2 whole naan breads
- 400 g tinned chopped tomatoes
- 150 ml double cream
- 1 large onion
- 4 whole garlic cloves
- 20 g fresh ginger
- 2 tsp garam masala
- 1 tsp ground cumin
- 2 tbsp tomato puree
- 40 g butter
- 20 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Cut paneer into 2cm cubes. Heat 1 tbsp butter in large pan, fry paneer until golden on all sides. Remove and set aside.
- Step 2
Finely chop onion, mince garlic and ginger. In same pan, melt remaining butter and cook onion 8 minutes until soft.
- Step 3
Add garlic, ginger, garam masala and cumin. Cook 1 minute until fragrant.
- Step 4
Stir in tomato puree, cook 1 minute. Add tinned tomatoes and simmer 15 minutes until thickened.
- Step 5
Using hand blender, blend sauce until smooth. Alternatively, pass through sieve for silky texture.
- Step 6
Return sauce to pan, stir in cream and bring to gentle simmer. Season with salt and sugar to taste.
- Step 7
Add paneer back to sauce, simmer gently 5 minutes to heat through and absorb flavours.
- Step 8
Meanwhile, warm naan breads according to package instructions or in dry pan for 1 minute each side.
- Step 9
Brush warm naan with butter and sprinkle with minced garlic if desired.
- Step 10
Garnish paneer makhani with chopped coriander and serve with warm garlic naan.
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