Paneer Makhani

Indian Cheese Curry



Prep time

30 minutes

Cook time

1 hr

A creamy vegetarian curry 


3, diced  brown onions
300g, chopped  cashew nuts 
1 thumb sized piece, peeled and grated ginger
10 cloves, crushed  garlic
1 stick  cinnamon 
1, split green chilli 
4 tbsp garam masala 
2 tubes tomato pure 
2x 400g tins  tinned tomato 
1 tsp 

mustard seeds

1tsp cumin seeds
1tsp  fennel seeds 
1 tsp  coriander seeds
10  cardamon pods 
1 tsp  chili powder
250ml double cream 
to taste,  salt 
handfull of leaves picked coriander leaves 
600g  panner


1. Begin by placing a large pan over a medium heat and adding 2 tbsp f vegetable oil and 1 tbsp of butter. Once the butter has melted add the onions, fry until soft.

2. Next add the ginger, the green chilli and 7 cloves of the crushed garlic. Cook for 2 minutes. 

3. Now add the garam masala, chilli powder, 1 tube of the tomato puree and the cashews, then mix. Cook for 5-7 minutes stirring constantly, loosen with water if necessary and lower temperature to prevent burning. 

4. Remove the green chilli to a side plate and then place the mixture in blender and blend, wipe clean the pan.

5. Return the clean pan to the heat and extra 1 tbsp vegetable oil. Once hot add the cinnamon stick and mustard seeds and fry until the seeds begin to pop. Now add 2.5 tbsp of butter, the cumin seeds, the fennel seeds, the coriander seeds, and cardamom pods. Fry for 1 minute on a low heat.

6. Now add the tinned tomatoes and cook down for 10 minutes.

7. Next add the the blended mixture, the double cream, 400ml of water and the second tube of tomato puree. Mix together and cook for 10 minutes. stir regularly to stop burning add extra water if needed.

8. Add the paneer and cook for around 3 minutes or until warm through and softened. Top with fresh coriander.

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