Hosting a party? No vegetarian meal or celebration is complete without paneer, and this cheesy delight is just the ticket. Paneer is an excellent rich source of protein especially for vegetarians who do not get their intake from meat products. It is also a rich in selenium and potassium.

So, here you go, WhatsOn presenting you an easy Paneer Makhani Recipe.

Ingredients

• 250g paneer (medium cube cut)
• 2 tbsp vegetable oil
• 2 tsp butter
• 4 tomatoes (finely chopped)
• 1 tsp tomato puree
• 6-7 garlic cloves (finely chopped)
• 1 cm piece of ginger (peeled and finely grated)
• 1 tsp red chilli powder
• 1 chilli, half lengthways sliced (optional)
• 4-5 cardamom pods (finely bashed)
• 1 small cinnamon stick
• 1 bay leaf
• 4 cashew nuts (soaked in water until soft and finely chopped)
• 1 tbsp fenugreek leaves
• 1 tsp garam masala
• 80ml single cream for serve (optional)
• 1½ tsp sugar (optional)

Method

• Add 1 tbsp oil in a non-stick pan over a low-medium heat then melt 1 tsp butter until sizzling. (make sure the butter doesn’t burn).
• Then add the tomatoes, tomato puree, garlic, cardamom pods, cinnamon stick and bay. Cover with a lid and cook for 10 mins over a medium heat and stirring occasionally.
• After 10 mins remove pan from the heat and leave it to cool. Remove the bay, cinnamon stick and cardamom pods from the mixture.
• Once cooled, tip the mixture and the cashew nuts into a blender and blitz to a smooth paste. Set aside.
• Return the pan to a medium heat, add the remaining butter and oil and cook the ginger for a moment.
• Reduce the heat to low, then add the chilli powder and stir for 2 mins.
• Add up the tomato and cashew paste and cook for 5 mins more.
• Add the sliced chilli and 1½ tsp sugar (if using) and the paneer. Mix it well and cook for a few minutes more.
• Add the fenugreek leaves and garam masala then mixed well.
• Stir in up to 100ml water and cook to loosen, then remove from the heat.
• Swirl in the cream if using and serve with coriander leaf decoration.

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