Paneer And Cauliflower Makhani Recipe

Name: Paneer And Cauliflower Makhani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts fresh tomatoes; 1 serrano chilli; 4 cloves garlic; 1 tablespoon cumin powder; 1 tablespoon turmeric powder; 1 tablespoon chili powder (he uses Kashmiri chilies); 1 tablespoon freshly ground black pepper; 1/3 cup honey; 2 cups water, plus more according to preference; 1 dash salt, plus more to taste; 1 1/2 cups heavy cream; 1 cup (2 sticks) unsalted butter; 1 piece 2-inch ginger knob, cut in 1/2-inch long julienne strips; 1/4 cup toasted fenugreek leaves, crushed; 4 cups roasted cauliflower florets; 3 cups soft paneer, cut into cubes; 2 handfuls cilantro, to stir in and for garnish; 8 servings steamed long grain basmati rice; 8 servings Indian flatbread like naan

Servings: persons

3 quarts fresh tomatoes
1 serrano chilli
4 cloves garlic
1 tablespoon cumin powder
1 tablespoon turmeric powder
1 tablespoon chili powder (he uses Kashmiri chilies)
1 tablespoon freshly ground black pepper
1/3 cup honey
2 cups water, plus more according to preference
1 dash salt, plus more to taste
1 1/2 cups heavy cream
1 cup (2 sticks) unsalted butter
1 piece 2-inch ginger knob, cut in 1/2-inch long julienne strips
1/4 cup toasted fenugreek leaves, crushed
4 cups roasted cauliflower florets
3 cups soft paneer, cut into cubes
2 handfuls cilantro, to stir in and for garnish
8 servings steamed long grain basmati rice
8 servings Indian flatbread like naan

1
In a large blender, puree tomatoes, garlic, and chili. If your blender won't accommodate all the tomatoes at once, work in batches.
2
Add the ground spices and honey to the pureed tomato, garlic, and chili mixture.
3
Place a large pot on moderate heat. Add the puree, along with the water, and bring up to a boil. Lower the heat and simmer for about 1 hour.
4
After an hour, strain the mixture into a pot. Season and add the heavy cream, butter, julienned ginger, and crushed fenugreek. (This sauce can be prepped a couple of days in advance. At this point, store in the refrigerator until ready, or proceed to next steps for serving).
5
For serving: Add the cauliflower to sauce and bring the sauce up to a boil. Lower the heat, add the paneer and continue to cook for a few minutes. Stir in the cilantro (and garnish on top), and serve with Indian flatbread and/or long grain basmati rice.

1632

kcal

Calories

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 quarts fresh tomatoes, 1 serrano chilli, 4 cloves garlic, 1 tablespoon cumin powder, and more.

Yes, Paneer And Cauliflower Makhani falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paneer And Cauliflower Makhani

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