Paneer makhani from Rasika: Flavors of India (page 129) by Ashok Bajaj and Vikram Sunderam and David Hagedorn

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Jeera pulao

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EmilyR on February 14, 2019

    This comes together nicely. I was surprised the paneer didn't mention pan frying it as my other recipes often do, so I decided to do that. The quantity was quite large, which was good as we enjoyed this dish a lot. I'm glad I reduced the water for the makhani as I like it a bit more rich and thick. The only thing I'd change is perhaps adding a bit more salt.

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