Take your home-cooked meal to the next level with Chef Sanjeev Kapoor’s sweet and spicy makhanwala paneer recipe

Ingredients for makhanwala paneer

• 400 grams paneer (cottage cheese), cut into 1-inch cubes
• 500 grams tomato, quartered
• 7-8 garlic cloves
• 1½ inches ginger piece, roughly chopped
• 7 green cardamoms
• 1/2 mace blade
• 2 tablespoons red chilli powder
• 1/2 cup butter
• Salt to taste
• 1½ teaspoons dried fenugreek leaves (kasoori methi)
• 1 tablespoon honey
• 1/4 cup fresh cream
• 1 teaspoon garam masala powder

For garnish

• 2 teaspoons fresh cream
• Fresh coriander sprig

Method of preparation

1. First, heat a deep non-stick pan. Add the tomatoes, garlic, ginger, green cardamoms, mace, a cup of water, red chilli powder and butter into the pan and let it boil for about 15 minutes.
2. Now add the salt to the pan and mix well. Take the pan off the heat and allow it to cool down.
3. Next, pour the contents of the pan into a blender, and then blend the gravy to a fine puree, strain it into another deep non-stick pan and cook for around five minutes.
4. Add the cottage cheese cubes, kasoori methi powder and honey in the pan and cook for a further two to three minutes. Add the cream and garam masala powder and mix lightly.
5. Transfer into a serving dish, garnish with a swirl of fresh cream and a coriander sprig and serve hot.

About chef Sanjeev Kapoor

Born on April 10, 1964, Sanjeev Kapoor is a celebrity chef, television presenter, cookbook author and entrepreneur. He became a household name with the cooking show Khana Khazana that debuted in the 1990s. He has since earned numerous laurels, opened restaurants across the globe, and, in 2017, was awarded the Padma Shri by the President of India.