Paneer Makhani
Ingredients 1 lb Paneer - Indian Cheese 5 medium ripe tomatoes or 1 can crushed tomatoes 4 cloves garlic 3 tbsp butter 1 tsp tumeric 2 tsp honey 1 tsp ginger - ground 2 cups water 1 cup heavy cream or coconut milk
1In a Dutch oven add your butter, tomatoes, garlic and spices and water and bring to a simmer 15-20 minutes.
2Dice the paneer into thick cubes and add to your tomato mixture and add your honey and let that simmer for 10 minutes on a low to medium heat.
3Add cream and stir gently. If it is too spicy, add more cream. On a low simmer let it rest 5 minutes.
I love this with rice or naan. But be creative and make it your own!
In a Dutch oven add your butter, tomatoes, garlic and spices and water and bring to a simmer 15-20 minutes.
Dice the paneer into thick cubes and add to your tomato mixture and add your honey and let that simmer for 10 minutes on a low to medium heat.
Add cream and stir gently. If it is too spicy, add more cream. On a low simmer let it rest 5 minutes.
I love this with rice or naan. But be creative and make it your own!
Ingredients
Directions
In a Dutch oven add your butter, tomatoes, garlic and spices and water and bring to a simmer 15-20 minutes.
Dice the paneer into thick cubes and add to your tomato mixture and add your honey and let that simmer for 10 minutes on a low to medium heat.
Add cream and stir gently. If it is too spicy, add more cream. On a low simmer let it rest 5 minutes.
I love this with rice or naan. But be creative and make it your own!
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