Paneer Makhni

To prepare the makhni (gravy), in a large fry pan with high sides or in a large Dutch oven over medium heat, warm the oil. When the oil is shimmering, add the cumin seeds, star anise, bay leaves, cinnamon stick, cardamom, dried red chiles and peppercorns. Stir until the spices become fragrant, about 30 seconds, taking care not to burn the chiles.

Reduce the heat slightly and add the onion, ginger and green chiles. Cook, stirring frequently, until the onion is golden brown around the edges, about 6 minutes. Add the tomatoes and cook until they are jammy and broken down, about 5 minutes, using the back of a spatula to mash the tomatoes as they cook.

Carefully use a spoon to remove the star anise, bay leaves and cinnamon stick and discard. Add the tomato paste, garlic, water, salt and chili powder to the pan and stir well to combine. Reduce the heat to medium-low, cover and simmer, stirring occasionally, for 20 minutes.

Working in batches if necessary, carefully transfer the mixture, including the cardamom and peppercorns, to a blender and blend on high until completely smooth and uniform.

Wipe out the pan, set it over medium-low heat and melt the butter. Carefully add the tomato mixture from the blender and stir to combine. Place the kasoori methi in your hands and rub your palms together to crush it finely, then add to the gravy. Add the honey, garam masala and cream and stir well to combine. Remove from the heat.

To prepare the paneer, in a large cooking pan over medium-high heat, warm the oil. Add the cumin seeds and once they begin to sizzle, add the onion and green and red bell peppers. Cook, stirring frequently and reducing the heat if necessary, until they are softened, about 5 minutes.

Reduce the heat to medium and add the garlic and ginger. Cook, stirring frequently, until fragrant, about 2 minutes. Add the ground cumin, coriander, chili powder, garam masala and salt and cook, stirring, for 2 minutes more. Add the water and stir to create a paste. Add the paneer and cilantro and cook, stirring occasionally, until the paneer is soft and coated in the spices, 3 to 4 minutes. You may need to add a few more tablespoons water to loosen the spices. You don’t want a broth, but you don’t want the spices to burn, either.

When the paneer is almost done, warm the makhni over medium-low heat.

Remove the paneer from the heat and add the paneer to the warmed makhni. Serve immediately. Serves 6.

Adapted from The Chutney Life by Palak Patel (Abrams, 2023)