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Paneer Makhani

Method

  • Melt the butter in a heavy-bottomed pan and gently sauté the ginger and garlic until golden, continually stirring. Add the tomato paste and stir until well combined. Then add the yoghurt and also mix in, before adding the garam masala, chilli powder and green chilli. Stir and cook to toast the spices. Then add the cottage cheese and stir to heat through.
  • Finish the dish off by stirring in the fenugreek, cream and salt. 
  • Serve with warm Indian bread and steamed rice on the side.
  • Davinder Bedi, Bedi's Restaurant in Melbourne

Ingredients

  • 50 gm butter
  • 1 tspn minced ginger
  • 1 tspn minced garlic
  • 100 gm tomato paste
  • 50 gm plain yoghurt
  • ¼ tspn garam masala
  • ¼ tspn chilli powder
  • 1 green chilli, sliced on the diagonal
  • 150 gm cottage cheese, cubed
  • ½ tspn fenugreek leaves
  • 100 ml cream
  • a good pinch of sea salt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm