Name: Paneer Makhni
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tablespoon honey; ½ cup (100 ml) heavy cream; 12 ounces (350 grams) paneer (pressed fresh cheese), cut into 1-inch (2½-cm) triangles; 2½ teaspoons deghi mirch (red chile) powder; 1 cup (240 grams) butter; 2 teaspoons ground roasted kasoori methi (dried fenugreek leaves); 1¾ teaspoons table salt; 18 large tomatoes, roughly chopped; 2 tablespoons vegetable oil; 3 cloves garlic, unpeeled, roughly chopped; ½ blade mace; 12 green cardamom pods

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Makhni can mean two things when it comes to food: that the sauce is as smooth as butter, or that there is a lot of butter in the sauce. In this case, it means both. Here, in one of the best-selling dishes in restaurants in India, paneer gets the royal treatment: The curry is as smooth as butter, and there is plenty of it in the sauce as well. The sourness of the tomatoes is cleverly tempered by the honey, and the dried fenugreek leaves add a heady aroma. Serve the dish with