Mughlai (Delhi & Lahore)
Paneer Makhani
A South Asian dish of tomatoes, panir and bay leaves, warmed with ginger and cardamom. It's finished with beaten cream and coriander leaves.
35 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 20 min · 35 min total
- easy
- 1
Heat oil, add the chopped tomatoes,ginger, bay leaf, cardamom, methi and chilli powder. Cook covered till the tomatoes turn soft.
- 2
Cool, and grind the tomato mixture to a puree and pass through a sieve. Keep the tomato puree on the fire, and add salt,sugar, garam masala and cook on low flame for 3-5 minutes.
- 3
Add the paneer cubes and cook till soft. Now add the cream keeping some for the garnish and remove from fire.
- 4
Just before serving add the paneer pieces and garnish with beaten cream and coriander leaves.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
