Paneer Makhani, or Paneer Tika Masala, is one of our absolute guilty pleasures of Indian cuisine. The creamy tomato sauce and warming spice pairs well with basmati or red rice and fresh garlic naan, or for a lighter option, papadam. If feeding a crowd, or planning leftovers, consider a second ‘dry’ curry such as Aloo Gobi.
While most restaurant versions will not epitomize ‘clean living’ we find this recipe truly satisfies with minimal use of heavy cream and butter. Use full-fat versions of each, and you’ll find a little goes a long way; lighter options we’ve tested simply do not turn out as intended.
Pair with a bold red (Malbec or Cabernet Sauvignon) to satisfy your weekend cravings, then get back to your green smoothies in the morning.
Paneer Makhani
This is a delicious indian curry dish of fresh paneer cheese and a creamy spiced tomatoes sauce. Wonderful for on Friday night with a glass of red wine or as part of an indian dinner party.
- 2 tablespoons of butter
- 1 teaspoon of cumin
- 1 teaspoon of grated ginger
- 1 teaspoon of crushed or chopped garlic
- 1/2 teaspoon of turmeric
- 2 cups of tomato puree
- 1/2 teaspoon of salt
- 1/3 cup of water + more as needed
- 1/5 teaspoons of garam masala
- 1 tablespoon of dried crushed methi leaves (also known as fenugreek leaves)
- 2 cups or 200 grams of paneer cheese
- 1/2-3/4 cup of half and half cream
- 1/4 cup coriander
- Heat a large pan over medium heat, and melt the butter.
- Add the cumin, ginger, garlic and turmeric and cook until fragrant.
- Stir in the tomato puree, salt, and 1/3 cup of water. Cook for 5 minutes until simmering.
- Add in the garam masala, which will bring a hint of cinnamon to the curry, the chili power and methi leaves.
- At this stage you can add another 1/3 cup of water if needed, cover and simmer for another 5-10 minutes.
- Chop the Paneer into cubes, add into the tomato sauce, and cook for another 5 minutes.
- Serve with rice, naan bread and papadums. Try alongside Aloo Gobi or Saag Paneer.
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When in season, organic heirloom tomatoes are an absolute delight in the kitchen. Seek them out, and even the most simple greek salad will be a highlight of your table. For this recipe, any organic variety will do, but freshest is bestest!
While feta is a classic ingredient, pitted olives will give the same saltiness and can be used exclusively for a great vegan twist.
Simple Greek Salad
Classic flavors of a Greek Salad with salty olives and feta cheese. Fresh organic heirloom produce will elevate this dish from everyday to exemplary.
Greek Salad
- 1/8 small red onion (optional)
- 4 vine ripened organic tomatoes
- 1 green pepper
- 1 cucumber
- 1 handful of pitted Kalamata olives (optional)
- ¼ block of organic Feta cheese (optional – leave it out to make this vegan!)
Dressing
- 1/8 cup red wine vinegar
- 1/2 teaspoon dijon mustard
- 1/4 cup olive oil
- Pinch of salt & pepper
- 1 tsp dried oregano or Italian herbs
- Cut the red onion into quarters, saving 3/4 for another day.
- Cut 1/8th into very thin slices. Soak in a bowl of ice water for 10+ minutes. This will take out most of the onion’s sharp bite while keeping the flavor.
- Slice or dice the tomatoes into wedges or chunks, chef’s choice!
- Chop the green pepper into bite size squares.
- Chop the cucumber into quartered rounds… Chef’s Tip: Slice the cucumber in half lengthwise, leaving 2-3″ unsliced at the end, to hold onto. Slice lengthwise again 90-degrees away (creating the “quarters”), slice rounds ¼ inch thick, and they’ll be ready to go.
- Place all vegetables into a big salad bowl.
Dressing
- Briskly mix together the red wine vinegar and Dijon mustard.
- Slowly stir in the olive oil.
- Add your salt, pepper and herbs.
- Taste and adjust seasoning if needed.
- Alternative: Put all the ingredeants in a jar with lid and shake until combined.
Combine
- Drizzle the dressing over the salad, add the olives and crumble the feta on top. Toss lightly, bowl and serve.
Be sure to let us know what you think in the comments below.
For a full Greek Feast, prepare along side Super Greens Spanakopita, Greek Roasted Lemon Potatoes, Tzatziki, and a crisp white wine. Your dinner guests will thank you!
