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Indian Paneer Makhani with Garlic Naan
Paneer makhani made by simmering tomatoes with butter, ginger-garlic and ground spices, then adding paneer and cream.
- 300 g paneer cheese
- 200 g plain flour
- 150 ml natural yoghurt
- 400 g tinned chopped tomatoes
- 100 ml double cream
- 30 g fresh ginger
- 6 pieces garlic cloves
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 40 g butter
- 150 g basmati rice
- 20 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Cut paneer into 2cm cubes and set aside.
- Step 2
Rinse basmati rice until water runs clear, then cook in 300ml salted water for 12 minutes until tender.
- Step 3
Finely grate ginger and mince 4 garlic cloves for the curry.
- Step 4
Heat 15g butter in a large pan over medium heat, add ginger and minced garlic, cook for 1 minute.
- Step 5
Add garam masala, cumin, and paprika, cook for 30 seconds until fragrant.
- Step 6
Pour in tinned tomatoes, season with salt, simmer for 8 minutes until slightly reduced.
- Step 7
Stir in double cream and paneer cubes, simmer gently for 5 minutes.
- Step 8
Meanwhile, mix flour with 100ml yoghurt, remaining 2 minced garlic cloves, and pinch of salt to form soft dough.
- Step 9
Knead dough briefly, divide into 3 portions, roll each into oval flatbreads.
- Step 10
Heat dry frying pan over high heat, cook each naan for 1-2 minutes per side until puffed and spotted.
- Step 11
Brush hot naans with remaining melted butter.
- Step 12
Taste curry and adjust seasoning, garnish with chopped coriander.
- Step 13
Serve curry over rice with warm garlic naan alongside.
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