The classic Indian paneer makhani recipe gets a quick and easy makeover in the microwave.
23 minutes 30 seconds
8 minutes 30 seconds
250 gms Paneer (Indian Cottage Cheese), cut into 1" pieces
1/2 cup Tomato Puree
1 Tsp. Ginger ( grated)
2 Green Chillies( finely chopped)
1/2 Tsp Cumin seeds
2 Bay leaves
1 stick Cinnamon
4 Green Cardamoms(crushed)
A pinch of Mace powder
Salt to taste
1 Tsp Red Chilly powder
1 Tsp Garam Masala powder
3/4 Tsp Coriander powder
2 Tbsp Coriander leaves( finely chopped)
50 ml Fresh cream( lightly beaten)
1 Tsp Sugar
4 Tbsp Butter
Melt butter in a 1.5 litre deep casserole at 100 % microwave power for 30 seconds.
Add cumin seeds, bay leaves, cinnamon sticks, cloves, green cardamoms and ginger. Mix and microwave on 100 % power for 1 minute.
Mix in the tomato puree, salt, sugar, red chilly powder and mace powder. Mix and microwave on 100 % power for 2 minutes.
Add finely chopped green chillies, coriander leaves and paneer ( cottage cheese) cubes. Mix and microwave on 100 % power for 3 minutes.
Add lightly beaten cream. Mix and microwave on 60 % power for 2 minutes.
Discard the whole spices. Garnish with chopped coriander leaves. Serve hot with naan or roti.