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Fresh Indian Cheese in a Butter-tomato Sauce (Paneer Makhani)
From the book
Curry Easy Vegetarian
Delicious meat-free recipes
Simple recipes for popular classics
A perfect introduction to vegetarian curries
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Introduction from Madhur Jaffrey
This is the vegetarian version of Chicken in a Butter-tomato Sauce, for which a tandoor-roasted bird is cut up and enfolded in a rich, creamy sauce. This vegetarian incarnation is much loved and generally eaten with Indian flatbreads, especially naans.
Ingredients
Method
Combine the tomato passata, cream, ginger, garam masala, lemon juice, sugar, green chilli, 1 teaspoon of the salt, chilli powder, ground roasted cumin and dried fenugreek leaves (if using) in a bowl. Stir thoroughly and set aside.
Put the cubed cheese into another bowl. Add ¼ teaspoon of salt and some black pepper. Toss well to mix.
Put the butter, oil and cumin seeds in a medium, non-stick pan and set over a medium heat. Put all the cheese cubes in the pan in a single layer and brown them very lightly on at least two sides. Pour the tomato sauce over the top and stir to mix. Bring to a simmer, then heat very gently for 4–5 minutes, stirring with a light hand as you do so. Sprinkle the fresh coriander over the top before serving.
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