Indian Cheese (Paneer) in Creamy Cashew and Tomato Sauce

Paneer makhani – Indian cheese (paneer) in a creamy cashew and tomato sauce.

This recipe uses hard, cubed paneer, so you can make the cheese the night before and refrigerate it overnight (put some weight on top, like a few plates).

The next day, you’ll have hard paneer with the right texture that you can dice and simmer in a creamy cashew and tomato sauce!

Ingredients:

For the paneer:
2 litres of milk (not more than 3.5% fat)
2-3 tbsp lemon juice

Paneer makhani:
2 tsp butter
2 tbsp vegetable oil
4 tomatoes, chopped (or a 400g tin of chopped tomatoes)
1 tsp tomato puree
6-7 cloves of garlic, crushed
4-5 cardamom pods, crushed
1 small cinnamon stick
1 bay leaf
10-15 cashew nuts (crushed and soaked)
1 cm piece of ginger, peeled and finely grated
1 tsp ground chilli pepper
1 chilli pepper, halved lengthwise (optional)
250g hard paneer, cut into medium cubes
1 tbsp fenugreek leaves
1 tsp GARAM MASALA
For serving: cream (optional)

Directions:

1. Prepare the hard cheese in advance: pour 2 liters of whole milk into a heavy-bottomed saucepan. Bring the milk to a boil over medium heat, stirring constantly. As soon as the milk starts to rise, stir in the lemon juice. Stir until the curds separate from the whey. If this does not happen within 1 minute, add 1 more tablespoon of lemon juice. Let the milk stand for 1 minute to allow the curds to completely separate. Strain the curds through cheesecloth, rinse with cold water, and hang over a bowl to drain. The texture of the cheese will depend on how long it hangs and how much weight you use to press it down. If you want an extra hard texture (so you can cut it into cubes and stew it while maintaining its shape), store the cheese in the refrigerator overnight (put some weight on top of it, such as a few plates).
2. Once you have the hard paneer ready, continue making the Paneer makhani: Melt 1 teaspoon butter and 1 tablespoon oil in a pan over low heat until hot (watch carefully so that the butter doesn't burn). Add the tomatoes, tomato puree, garlic, cardamom pods, cinnamon stick and bay leaf. Cover and simmer for 10 minutes over medium heat, stirring occasionally. After 10 minutes, remove from heat, let cool, then remove the bay leaf, cinnamon stick and cardamom pods.
3. Blend the cooled mixture and cashews until smooth. Set aside.
4. Return the pan to medium heat, add the remaining butter and oil and fry the ginger for a minute. Reduce the heat to low, add the chilli powder and cook, stirring, for 2 minutes. Add the tomato-cashew paste and cook for another 5 minutes.
5. Add the chopped chilli (if using), 1½ tsp sugar and cubed paneer. Mix well and cook for a few more minutes. Add the fenugreek leaves and GARAM MASALA. Mix well again.
6. Stir in up to 100ml water (for a thinner consistency), then remove from heat and serve. Enjoy!
Yield: 4 servings
Recipe: bbcgoodfood.com