A delicious concoction originating from the Northern India was brought by immigrants many decades ago and has now been adapted in the colourful Mauritian Cuisine. It is a vegetarian dish to be enjoyed by one and all. A definite must if you are holidaying in Mauritius soon but if you are not, nothing is stopping you from making it yourself!
We have tried our best to simplify the recipe for Paneer Makhani while remaining true to the taste and flavours.
200g Paneer aka Cottage Cheese
3 large ripe tomatoes
45 ml dairy cream
30 ml butter
15 ml ginger-garlic paste
1 bay leaf if available
2 green chilies
1 tbsp red chilli powder
1 tbsp honey
350 ml water
salt to taste
- Puree the tomatoes, keep aside
- Melt butter in a pan
- Sauté bay leaf and ginger-garlic paste for a few minutes
- Pour in the tomato puree and stir for a while
- Add red chilli powder, mix
- Stir and cook on low heat for about 15 minutes, make sure to stir frequently
- Add water and leave to simmer for 8 to 10 minutes until it becomes a gravy of thicker consistency
- Slit your green chillies, add to gravy
- Add honey and salt then mix well
- Add the paneer cubes and leave to simmer for 3 to 5 minutes
- Add the dairy cream, stirring gently so as not to break the cubes
- Best served hot on jeera rice!
Feel the taste of an old and still loved recipe in your home itself!