Mrs Balbir Singh's | Paneer Makhani
Mrs Balbir Singh's | Paneer Makhani
Category
Curries
Servings
4
Prep Time
45 minutes
Cook Time
10 minutes
Recipe No:
056-P
A Creamy, Rich Delight
Indulge in the rich, creamy flavours of authentic Paneer Makhani, a classic North Indian dish that's sure to tantalize your taste buds. Our recipe, inspired by the culinary expertise of Mrs. Balbir Singh, uses our gourmet (and vegetarian-friendly) Butter Chicken Spice Blend to create a truly unforgettable experience. With a perfect balance of spices, creaminess, and tender paneer (blocks of which are available in most supermarkets in the cheese section), this dish is a must-try for any Indian food enthusiast.
*Measurements refer to level measuring spoons
Ingredients
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2 tbsp Natural or Greek Yoghurt
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1 tbsp Ginger Paste (or peeled ginger, finely chopped)
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1 tbsp Garlic Paste (cloves of garlic, finely chopped)
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1 tbsp Lemon Juice
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1 tsp Oil
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1 tsp Salt
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5g (2.5 tsp) MBS Butter Chicken Blend
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600-650g Paneer, Cubed
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60g Unsalted Butter
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1 Medium Onion, chopped
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3 tsp (10g) Fresh Garlic, chopped
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3 tsp (10g) Fresh Ginger, chopped
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10g (5 tsp) MBS Butter Chicken Blend
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400g Tinned Chopped Tomatoes
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4 tsp Sugar
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1 ½ tsp Salt
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50ml Milk
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50ml Water
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100ml Double Cream
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¼ tsp MBS Original Garam Masala
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1 tbsp Fresh Coriander Leaves, chopped for garnishing
FOR THE CHICKEN TIKKA:
FOR THE SAUCE:
Directions
Method for the paneer
Mix all the paneer tikka marinade ingredients together in a bowl. Add the paneer and stir to coat well. Leave covered in the fridge for a minimum of 1-2 hours, or overnight.
Place the paneer on a baking tray in a preheated oven at 180º C or 350º F for 15-20 minutes or until lightly browned. Remove and set aside.
Method for the sauce
Melt 40g of the butter on a medium heat, add the chopped onions, ginger and garlic. Cook for approximately 8-9 minutes until onions are soft and translucent. Add Mrs Balbir Singh’s Butter Chicken Blend and stir for a few seconds.
Add tomatoes, sugar, salt, milk and water, then stir until mixed well together. Cover and cook on a medium heat for 10 mins. Remove pan from heat and blend mixture with a hand blender in the pan, or in a mixer so that it is smooth. Place back on heat.
Add the paneer cubes, stir and cook for a further 3-4 mins on medium heat until the paneer is heated through. Add the cream, remaining 20g of butter, and Mrs Balbir Singh Original Garam Masala. Stir and cook for a further 2 mins.
To Serve: sprinkle with chopped coriander. Perfect with steamed Basmati rice or your favourite Indian bread.
Recipe Note
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)
