Paneer Makhani with jasmine or basmati rice

Paneer Makhani with jasmine or basmati rice

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  • 4
  • Easy
  • 10 minutes
  • 15 minutes


  • 300 g ricotta
  • 1 onion
  • 2 cloves garlic
  • 2 T canola oil
  • 2 t masala
  • 2 t cumin
  • 2 t coriander powder
  • 1 x 70 g can tomato purée
  • 1 cup cream
  • 1-2 fresh red chillis (optional)

Cooking Instructions

Preheat the oven to 160°C.

Press the ricotta into a baking tray and bake for 30 minutes or until set. Cool, then cut into cubes.

Blend the onion and garlic, then fry, with in canola oil, over a medium heat.

Add the masala, cumin and coriander powder and mix.

Add the tomato purée and simmer for 5 minutes. Add 1 cup cream and cook for a further 5 minutes.

Add the ricotta cubes, cover and reduce the heat. Simmer for 10 minutes.

Serve with warm jasmine or basmati rice, yoghurt raita and poppadoms. If you like it hot, scatter some finely sliced fresh red chillis on top.

Cook's note: You can buy your own, favourite masala spice mix, or make it from scratch. Poppadoms are readily available from supermarkets and Indian delis. For yoghurt raita, simply mix greated cucumber with good thick, natural yoghurt, salt and pepper.

This recipe was created by TASTE reader Anamika Someras for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.

TASTE Recipe by: TASTE
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