Date posted: 01/04/2024

Arla paneer makhani

  • Serves 4
  • Timing: 30 mins
Votes: 0 Average: 0


Anchor® Butter 200g
Vegetable oil 1 tbsp
Garlic cloves, finely chopped 7
Fresh ginger, finely chopped 1 tsp
Cardamom pods 4
Small cinnamon stick
Bay leaf 1
Tin of chopped tomatoes or 4 fresh tomatoes chopped 400g
Tomato purée 1 tsp
Red chilli powder 1 tsp
Garam masala ½ tsp
Salt to season
Single cream 60-100ml
Apetina® Paneer 225g
Dried fenugreek leaves Fresh coriander to garnish (optional) 2 tsp


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  1. Melt 1 tbsp of Anchor® Butter and 1 tbsp of oil in a pan.
  2. Add the garlic cloves, ginger, cardamom pods, cinnamon stick, and bay leaf to the pan and let this cook for about 2-3 mins.
  3. Add in the chopped tomatoes and tomato puree.
  4. Mix this up and cover with a lid. Allow this to simmer on a medium-low heat for 3-5 mins.
  5. Using an immersion blender, blend until a smooth paste.
  6. Add in another tbsp of Anchor® Butter followed by the red chilli powder, garam masala, and salt to taste.
  7. Add in one cup of cold water and mix well.
  8. Add in approx. 60-100ml of single cream based on your preference.
  9. Chop the Apetina® Paneer into blocks and add to the pan, followed by the fenugreek.
  10. Let this cook for a further 2-3 mins.
  11. Garnish with single cream and fresh coriander.
  12. Serve with a garlic naan with a generous spread of Anchor® Butter.
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