Paneer Makhni (or Tofu)
- Serves:
- 3-4
- Cooking Time:
- 20 minutes
- Cuisine:
- Indian
- Special Diets:
- Gluten Free, Vegan option
- Print Recipe:
- 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
- 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.
- 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
- 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.
- 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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