Paneer Makhni (or Tofu)
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Indian
Author:
Spice zen
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Dietary Information
Gluten-Free, Nut-Free, Soy-Free, Lactose-Free (adaptable), Dairy-Free (adaptable)
A rich and comforting makhni-style curry made with soft paneer simmered in a creamy tomato sauce infused with Spice Zen Butter Chicken Spice Blend. Familiar, gently spiced and deeply satisfying, this vegetarian classic is equally delicious made with tofu for a vegan-friendly option, making it a versatile weeknight favourite.
Ingredients
Paneer or Tofu
-
500 g paneer, cut into 2 cm cubes
(or fresh firm tofu for a vegan option)
Makhni Sauce
-
3 tbsp cooking oil of your choice or ghee
-
1 medium onion, smoothly pureed (optional)
-
1 tsp ginger paste (optional)
-
1 tsp garlic paste (optional)
-
1 tbsp Spice Zen Butter Chicken Spice Blend
-
½ cup smooth tomato passata or puree
-
½ cup water
-
1 tbsp coconut sugar
-
½ cup cooking cream
(or coconut cream for a vegan option) -
Salt, to taste
To Garnish
-
Fresh coriander, finely chopped
Directions
- Heat 1 tablespoon of oil in a pan over medium heat. Add paneer or tofu cubes and shallow fry until lightly golden. Remove and set aside.
- In the same pan, add remaining oil. Add onion if using and sauté for 2 minutes until soft.
- Add ginger and garlic if using, followed by Spice Zen Butter Chicken Spice Blend, and sauté briefly until aromatic.
Add tomato passata, water and salt. Bring to a gentle boil, then reduce heat and simmer for 10 minutes until the sauce thickens slightly.
Stir in coconut sugar.
Add the paneer or tofu to the sauce and simmer gently for 5 minutes.
Reduce heat and stir in cream or coconut cream until fully incorporated.
Remove from heat, garnish with fresh coriander and serve hot with naan or rice.
Chef’s Tips
Lightly frying paneer or tofu helps it stay soft inside while holding its shape.
Keep the heat low when adding cream to prevent splitting.
Adjust salt and sweetness at the end for balance.
Recipe Note
Vegan Option
Use firm tofu instead of paneer and coconut cream in place of dairy cream.
Mild, Kid-Friendly Option
Reduce the amount of spice blend slightly or add a little extra cream or coconut cream for a softer, milder finish.
Onion & Garlic Optional
This makhni sauce works well without onion and garlic. Simply omit them and allow the spices and tomato to carry the flavour.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
