Recipe: Paneer Makhani a Diwali treat

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Makhani sauce is a tomato-based creamy based gravy that’s indulgent, but incredibly easy to make.

Paneer makhani is a Diwali dinner staple for my family. If you haven’t tried the dish yet, it pairs the makhani sauce with a cubed paneer, a traditional Indian cheese. It’s widely considered the vegetarian version of butter chicken, or murgh makhani.

Over the years, I’ve perfected my simple but flavour packed paneer makhani recipe. Like all good holiday meals though, there are great debates over the right way to make it. My recipe gets a lot of eye rolls when I tell people there is no onion, ginger, or garlic in my makhani sauce. However, many dinner guests have been converted to my method after taking that first bite.

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With this makhani sauce, all the magic is in the slow cooking of the Passata sauce. Take your time with this step, and you’ll be rewarded with a deep, sweet tomato base for your gravy. The rest of the dish comes together effortlessly. If you are missing any of the listed spices, head to your local Indian grocery store to stock up, or check the ethnic aisle of your big box store, most are easy to find.

If you happen to find yourself with leftover paneer makhani, it makes for a delicious pot pie filling when mixed with a few vegetables and a little grated mozzarella. Honestly though, who has leftover paneer makhani? Just make a big batch to ensure you have extra.

Paneer Makhani

3 tbsp. (45 mL) ghee or butter

2 cinnamon sticks (4 inches)

4 green cardamom pods

2 whole cloves

1 bay leaf

1 jar Passata sauce (approximately 680 mL)

1½ cups (375 mL) cups whipping cream

½ tbsp. (7.5 mL) coriander powder

½ tbsp. (7.5 mL) cumin powder

1 tsp. (5 mL) salt

1 tsp. (5 mL) deghi mirch or smoky paprika

1 block paneer, cut into cubes  (approximately 350 g)

½ tbsp (7.5 mL) crushed kasuri methi

1 tsp. (5 mL) garam masala

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Start by cubing the paneer. Soak the paneer pieces in a large bowl filled with water for 15 minutes. Drain and set aside.

Begin the sauce. Add ghee to a pan over medium heat and warm. Next add in the cinnamon, cardamom, clove, and bay leaf. Stir continuously, and toast the spices for 60-90 seconds.

Add the entire bottle of Passata sauce to the spices and cook on medium heat for 20 minutes, stirring occasionally.

The sauce will sputter as it releases moisture. Keep cooking it until it reduces to half its volume and becomes thick and jammy.

To the Passata, add the whipping cream, coriander, cumin, deghi mirch, and salt, mix everything together. Cook on low medium heat for 5 minutes.

Add the paneer to the sauce and cook for 10 minutes. Finish with kasuri methi and garam masala, combine well and cook for 2 minutes. Serve warm with naan or rice.

Serves 2-4.

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