Paneer Makhani (Butter Paneer)

I can't believe we never wrote this up when we initially made it! This is one of my all-time favourite curries. It is incredibly delicious. It's also one of the easiest curries in the book. You really shouldn't make this curry every day. But once you try it, you'll want to!

Paneer Makhani

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 3 Tbsp. unsalted butter, divided
• 1 c. tomato sauce
• 1/2 c. fresh or frozen fenugreek leaves
• 1 tsp. ground cayenne
• 1 tsp. sugar
• 1/2 tsp. coarse sea salt
• 250g Paneer, cubed and fried
• 1/2 c. heavy (35%) cream
• 1 tsp. cumin seeds, toasted and ground

Directions

1. Melt 2 Tbsp. butter over medium heat.
2. Add tomato sauce followed by fenugreek leaves, cayenne, sugar, and salt.
3. Reduce heat to medium-low and partially cover the pan. Simmer, stirring occasionally, for ~15 minutes.
4. Fold in paneer, cream, and cumin.
5. Cover and simmer, stirring occasionally, for ~8 minutes.
6. Add remaining butter and carefully fold it in once melted.

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Variations

Vegan Version

Ingredients

• 1/2 c. raw cashews
• 1/2 c. water
• 3 Tbsp. vegan butter, divided
• 1 c. tomato sauce
• 1/2 c. fresh or frozen fenugreek leaves
• 1 tsp. ground cayenne
• 1 tsp. sugar
• 1/2 tsp. coarse sea salt
• 250g extra firm tofu, cubed and fried
• 1 tsp. cumin seeds, toasted and ground

Directions

1. Purée the cashews with the water and set aside.
2. Melt 2 Tbsp. butter over medium heat.
3. Add tomato sauce followed by fenugreek leaves, cayenne, sugar, and salt.
4. Reduce heat to medium-low and partially cover the pan. Simmer, stirring occasionally, for ~15 minutes.
5. Fold in tofu, cashew cream, and cumin.
6. Cover and simmer, stirring occasionally, for ~8 minutes.
7. Add remaining butter and carefully fold it in once melted.