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Paneer Makhani

Murgh makhani is an Indian dish that translates to "butter chicken", so I guess paneer makhani translates to "butter cheese"? Either way, it's delicious and super simple.

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Yield

800g

Time

About 15 minutes

Ingredients

400gpaneer200gcanned whole tomatoes100gwhole milk yogurt30glemon juice30gginger, diced30gbutter20gserrano chile, diced15ggaram masala10gcumin seeds, whole5gkashmiri chile powder (or cayenne pepper)

Instructions

1Blitz
200gtomato100gyogurt30glemon juice30gginger20gserrano chile5gchile powder

Combine ingredients in a bowl or container and puree with an immersion blender.

2Brown
400gpaneer30gbutter10gcumin seeds

Slice paneer into bite-sized cubes.

Melt butter over med-low flame.

Add whole cumin seeds. Fry for 10 seconds, then add paneer, spread out in an even layer.

Rotate paneer until golden brown on all sides.

3Braise
15ggaram masala

Add puree from step 1 to the pan and simmer for 5-10 minutes.

Add garam masala and cook for 1-2 minutes longer.

4Serve

Serve warm with rice or naan. I also love it with a little more yogurt or some raita and chopped cilantro, but ymmv.