Paneer Makhani with Fragrant Saffron Rice

Spicy
Indian
Contains Dairy

Indulge in this rich and creamy Paneer Makhani, a delightful North Indian dish featuring succulent paneer cubes simmered in a velvety tomato-based sauce, enhanced with aromatic spices and a touch of chili for an optional kick.

Nutrition Per Portion

Calories
1296
Carbs
123.2g
Fat
68.6g
Fibre
8.7g
Protein
49.8g
Sugar
22.9g

Paneer
Vegetable Oil

1 tablespoon per person
Yoghurt
Sweet Mango Chutney
Tomato Paste
Garam Masala
Garlic
Chilli Powder

Use according to taste
Peas
Cream
Cumin Seeds
Cinnamon Stick
White Rice
Saffron
Brown Onion
Butter
Chicken Stock

90ml per person
Water

125ml per person

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Step 1

Prepare stock and ingredients: Bring a saucepan of water to the boil. Add the stock, stir to dissolve, then remove from heat. Peel and finely chop the garlic and onion.
Step 2

Cook onion and spices: In another saucepan, heat half of the olive oil over medium-high heat. Add the onion and sauté until softened, about 2-3 minutes. Add the cumin seeds, cinnamon stick, and saffron, and cook for another minute, stirring frequently.
Step 3

Cook rice: Add the rice to the onion mixture and stir to combine. Pour in the prepared stock, bring to a boil, then reduce the heat to a simmer. Cook the rice until tender and the stock has evaporated, adding more water if necessary, about 11 minutes.
Step 4

Brown paneer: Meanwhile, chop the paneer into cubes. In a frying pan, heat a little oil over medium-high heat. Add the paneer and cook, turning occasionally, until golden brown on all sides, about 4-5 minutes. Transfer the paneer to a plate.
Step 5

Prepare curry sauce: In the same frying pan, combine the yogurt, mango chutney, tomato paste, garlic, and garam masala over medium heat. Stir until smooth and simmer for 3 minutes.
Step 6

Add liquids and paneer: Stir in the water and bring the sauce to a simmer. Cook for 2 minutes. Add the peas and paneer to the sauce and cook for 4-5 minutes, until the peas are tender. Season with salt to taste.
Step 7

Finish curry: Stir in the cream and butter, and bring the sauce to a simmer. Continue to simmer until slightly thickened, about 2-3 minutes. Stir in the chili powder, if desired.
Step 8

Serve: Distribute the cooked saffron rice among serving bowls. Spoon the Paneer Makhani alongside the rice, and enjoy this luscious, aromatic meal.

Ingredients

Paneer

chopped

Vegetable Oil

1 tablespoon per person

Yoghurt

Sweet Mango Chutney

Tomato Paste

Garam Masala

Garlic

finely chopped

Chilli Powder

Use according to taste

Peas

Cream

Cumin Seeds

Cinnamon Stick

White Rice

Saffron

Brown Onion

finely chopped

Butter

Chicken Stock

combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 90ml per person

Water

125ml per person