Punjabi Makhani Curry

Punjabi Makhani Curry

Gold standards of slow simmered tomato butter curry, perfectly suited for chicken, cottage cheese, vegetables.

What makes it special

• Smooth, buttery and gently sweet with ripe tomato richness at its core.
• A mellow, comforting gravy with the signature warmth of Punjabi-style cooking.
• Rich, balanced and easy to enjoy with paneer, vegetables or chicken.

Ingredients

Tomato (28%), Cream (Milk) (12%), Butter (10%), Cashew Nuts (6%), Onion, Vegetable Fat (Palm), Ginger, Garlic, Sugar, Salt, Kashmiri Red Chilli Powder, Coriander Powder, Dried Fenugreek Leaves (Kasuri Methi), Garam Masala (Spice Blend), Cardamom Powder, Turmeric, Clove, Cinnamon.

How to prepare

1. Heat 1 tbsp oil in a pan. Add your choice of vegetables, paneer or boneless chicken and sauté briefly. Remove and set aside.
2. In the same pan, add 200 ml water and empty the contents of the sachet. Mix well and bring to a simmer.
3. Return the cooked ingredients to the pan. For a richer finish, add a little fresh cream and butter if desired, then cook gently for 4–5 minutes.
4. Adjust seasoning if required. Garnish with chopped coriander leaves and serve hot with rice or bread.