Paneer Makhani: A Creamy, Rich Delight

Indulge in the rich, creamy flavors 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. 

Category: Curries 

Recipe: 056-P

INGREDIENTS 

FOR THE PANEER TIKKA:

• 2 tbsp Natural or Greek Yoghurt
• 1 tbsp Ginger Paste (or peeled ginger, finely chopped)
• 1 tbsp Garlic Paste (cloves of garlic, finely chopped)
• 1 tbsp Lemon Juice
• 1 tsp Oil
• 1 tsp Salt
• 5g (2.5 tsp*) Mrs Balbir Singh’s Butter Chicken Blend†
• 600-650g Paneer, cubed

*Measurements refer to level measuring spoons

FOR THE SAUCE:

• 60g Unsalted Butter
• 1 Medium Onion, chopped
• 3 tsp (10g) Fresh Garlic, chopped
• 3 tsp (10g) Fresh Ginger, chopped
• 10g (5 tsp) Mrs Balbir Singh’s Butter Chicken Blend†
• 400g Tinned Chopped Tomatoes
• 4 tsp Sugar
• 1 ½ tsp Salt
• 50ml Milk
• 50ml Water
• 100ml Double Cream
• ¼ tsp Mrs Balbir Singh’s Original Garam Masala Blend†
• 1 tbsp Fresh Coriander Leaves, chopped for garnishing

*Measurements refer to level measuring spoons

Step 1:  

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. 

Step 2:  

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.

Step 1: 

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.