Paneer Makhani<\/h2>\n

\t\t<\/p>\n

\n\t\tThis 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.\t<\/p>\n

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• 2 tablespoons of butter<\/li>\n
• 1 teaspoon of cumin<\/li>\n
• 1 teaspoon of grated ginger<\/li>\n
• 1 teaspoon of crushed or chopped garlic<\/li>\n
• 1\/2 teaspoon of turmeric<\/li>\n
• 2 cups of tomato puree<\/li>\n
• 1\/2 teaspoon of salt<\/li>\n
• 1\/3 cup of water + more as needed<\/li>\n
• 1\/5 teaspoons of garam masala<\/li>\n
• 1 tablespoon of dried crushed methi leaves (also known as fenugreek leaves)<\/li>\n
• 2 cups or 200 grams of paneer cheese<\/li>\n
• 1\/2-3\/4 cup of half and half cream<\/li>\n
• 1\/4 cup coriander<\/li>\n<\/ul><\/div>\n
  \n

  \n
  1. Heat a large pan over medium heat, and melt the butter.<\/li>\n
  2. Add the cumin, ginger, garlic and turmeric and cook until fragrant.<\/li>\n
  3. Stir in the tomato puree, salt, and 1\/3 cup of water. Cook for 5 minutes until simmering.<\/li>\n
  4. Add in the garam masala, which will bring a hint of cinnamon to the curry, the chili power and methi leaves.<\/li>\n
  5. At this stage you can add another 1\/3 cup of water if needed, cover and simmer for another 5-10 minutes.<\/li>\n
  6. Chop the Paneer into cubes, add into the tomato sauce, and cook for another 5 minutes.<\/li>\n
  7. Serve with rice, naan bread and papadums. Try alongside Aloo Gobi or Saag Paneer.<\/li>\n<\/ol><\/div>\n
     \n\t\t\t<\/div>\n<\/div>\n

     <\/p>\n

      <\/p>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

     Paneer Makhani, or Paneer Tika Masala, is one of our absolute guilty pleasures of Indian cuisine. \u00a0The creamy tomato sauce and warming spice pairs well with basmati or red rice and fresh garlic naan, or for a lighter option, papadam. \u00a0If feeding a crowd, or planning leftovers, consider a second ‘dry’ curry such as Aloo…<\/p>\n

     Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","spay_email":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[33,43],"tags":[35,81,83,82,116,118,84,117],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7DJI0-gO","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/posts\/1042"}],"collection":[{"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/comments?post=1042"}],"version-history":[{"count":11,"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/posts\/1042\/revisions"}],"predecessor-version":[{"id":3499,"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/posts\/1042\/revisions\/3499"}],"wp:attachment":[{"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/media?parent=1042"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/categories?post=1042"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sailsandspices.com\/wp-json\/wp\/v2\/tags?post=1042"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}