- Total time
- 10 min
- Serves
- 2
- Occasion
- Weekday dinner
- Steps
- 5
The depth of a long-cooked restaurant makhani, without onion, garlic or any root. Serve with naan and mean it.
· Ingredients
- The pouch
- Jain Paneer Makhani · ₹190 · 1–2 people
- Inside
- Paneer, Tomato, Cashew, Cream, Butter, Kasuri methi, Jain spices.
And alongside
- 01Jain paratha
- 02Cucumber-tomato kachumber
- 03Fresh cream (garnish)
· The method
- 0:00
Tear the Jain Paneer Makhani into a non-stick pan on medium-low. Stir slowly with a wooden spoon — the cashew base catches.
- 3 min
Warm the paratha on a separate tawa, pressing lightly. A knob of butter on the first side only.
- 5 min
The gravy is ready when butter pools at the edge of the pan. Remove from heat; stir once more.
- 7 min
Pour into a wide bowl. Crush kasuri methi between the palms over the bowl to release the oil.
- 9 min
Serve with the buttered paratha and a kachumber of cucumber and tomato only — no onion.
Ready to cook?
Order the Jain Paneer Makhani pouch — ₹190, 1–2 people. We reply in under an hour.