This is an absolute favourite of our household, but to be honest the gravy is usually laden with butter and ghee which is really bad for you, so I prefer to make my own so that it’s healthier. The Makhani gravy is from this recipe, but as I mentioned in the menu post, I had to add a little sweetness (I used Agave Nectar) to counter the very acidic tomatoes — I suspect that the full butter and cream of the original recipe would do the same, so if you choose to go full fat on this baby, omit the agave. There I said it.
The paneer is a soft unripened cheese made similarly to Ricotta, but instead of leaving it loose, you press it into a rectangular shape to be cut into cubes. Easy.
A delicious, rich tasting tomato gravy with gently firm paneer
Paneer Makhani
This is the original recipe I just doubled the quantity
Serves 4-6 as a part of several dishes
Ingredients:
- 4 liter Fresh whole milk
- 4-6 tbsp lemon juice
Directions:
- Heat the milk in the deep and heavy bottom pan at medium heat (this is really important, otherwise you will need to spend at least a half hour trying to clean the burnt milk off the bottom). Allow it come to a gentle boil and stay there for a minute. Make sure the milk is not vigorously boiling (also important, see note above). If it does, immediately reduce the heat and bring the milk back to gentle boil. But if you do burn your enamel pan, I have a great tip at the end.
- Add two tablespoons of lemon juice and quickly stir it in (because I had doubled the recipe, it took a bit longer to develop). At this point, you will start to see small curdles in the milk but no whey. Add another tablespoon or two of juice and again stir it in. The curdles will increase and you will slowly begin to see the yellowish whey. Add the last tablespoon of juice and with this, you should be able to see a clear yellowish whey separating from the curdles, switch of the gas immediately at this point. Depending on the acidity of the juice, the amount of juice you require may differ. Start with one tablespoon at a time till you achieve the results.
- You could save the whey, and if you do: Line another pan with double layered cheesecloth. Make sure the cheesecloth is long enough to be bundled up and hanged later. Run the whey through the cloth which will collect all the curdles. Set the whey aside.
- Wash the curdles in the cheese cloth, by running it through cold water to remove the lemon taste.
- Tie up the cheesecloth in a tight bundle and let it drain for about 30 minutes. Then place weight on the cheese to get it to be flatter and drain out extra moisture. I wanted a nice block of cheese so I pressed the contents of the cheese cloth into a square cake pan about 20 cm (8 inch). Then I took the still wrapped cheese and placed it between two cutting boards and put a heavy pot on top for 1-2 hours.You don’t want to add too much weight for too long as it can drain out way too much moisture from the cheese making it hard and crumbly. Your cheese should have a slightly elastic texture so when you lightly press your finger into it, it will bounce back.
- Wrap it and store it in the fridge for up to a week.
- Reheat very slowly in the microwave for 30 second spurts until too warm to touch. Add to the makhani gravy at the last minute (I didn’t want my paneer to fall apart).
TIP: if you happen to burn the milk to the bottom of your pan, try this handy tip, cover burnt area with a good thick layer of table salt, add a bit of water and heat but don’t hard boil. Using a silicon scraper, see if it comes off. If it doesn’t, do the same but instead of water, use lemon juice and this time bring to a soft boil. Using a silicon scraper, peel away the burnt layer. Voilà!
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