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Paneer Makhni
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Paneer Makhni (or Tofu)

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$0.00
Serves:
3-4
Cooking Time:
20 minutes
Cuisine:
Indian
Special Diets:
Gluten Free, Vegan option
Print Recipe:
To print or download recipe name, ingredients and cooking method
  • 500 grams Paneer, cubed (or 500 grams fresh firm Tofu for Vegan option)
  • 1 tablespoon Spice Zen Butter Chicken Spice Blend
  • 1 medium onion, pureed
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • ½ cup tomato puree or passata
  • ½ cup water
  • 1 tablespoon coconut sugar
  • ½ cup cooking cream (or ½ cup coconut cream for vegan option)
  • 3 tablespoon cooking oil of your choice
  • Fresh coriander, chopped to garnish
  • Salt to taste

 

 

  1. Heat a heavy base pan over medium heat with 2 tablespoon oil. Add the pureed onion, ginger and garlic paste and sauté for 2 minutes. Add 1 tablespoon Spice Zen Butter Chicken Spice Blend and sauté. Add the tomato puree, salt and water. Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes. Add coconut sugar and stir.
  2. Shallow fry the cubed Paneer (or Tofu) slightly. Add the Paneer (or Tofu) to the sauce. Reduce the heat and simmer for 5 minutes and mix the cooking cream (or coconut cream). Garnish with chopped coriander. Serve hot with naan or rice.

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  • 500 grams Paneer, cubed (or 500 grams fresh firm Tofu for Vegan option)
  • 1 tablespoon Spice Zen Butter Chicken Spice Blend
  • 1 medium onion, pureed
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • ½ cup tomato puree or passata
  • ½ cup water
  • 1 tablespoon coconut sugar
  • ½ cup cooking cream (or ½ cup coconut cream for vegan option)
  • 3 tablespoon cooking oil of your choice
  • Fresh coriander, chopped to garnish
  • Salt to taste

 

 

  1. Heat a heavy base pan over medium heat with 2 tablespoon oil. Add the pureed onion, ginger and garlic paste and sauté for 2 minutes. Add 1 tablespoon Spice Zen Butter Chicken Spice Blend and sauté. Add the tomato puree, salt and water. Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes. Add coconut sugar and stir.
  2. Shallow fry the cubed Paneer (or Tofu) slightly. Add the Paneer (or Tofu) to the sauce. Reduce the heat and simmer for 5 minutes and mix the cooking cream (or coconut cream). Garnish with chopped coriander. Serve hot with naan or rice.
Mail me to send Recipes: info@spicezen.com.au

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