Paneer makhani is my go to dish at most Indian restaurants. At home, however, I like to pair that rich gravy with chickpeas and vegetables for a balanced one dish meal.
14 oz (1 3/4 cup) Crushed or Diced Tomatoes, fresh or canned
1/2 Oz (16 grams or about 1 tablespoon) Fresh Ginger
2 Teaspoons Coriander
1/2 Teaspoon Turmeric
1/2 Teaspoon Chili Powder, or to taste
2 oz Cashews or Walnuts (toasted if desired)
2 Tablespoons Oil
10 oz Vegetables, such as zucchini or eggplant, sliced as needed
2 Tablespoons Butter
1/4 Teaspoon Asafetida or Onion Powder
1 Teaspoon Cumin Seeds
3 Grams (1 Teaspoon) Kosher Salt, approximate, to taste
1 Teapoon Sugar
1 Cup Milk
9 oz (1-15 oz can, 1 1/2 cups) Chickpeas or other beans cooked
1 oz (1/4 cup) Cilantro or Parsley, chopped
1/2 Teaspoon Garam Masala
18 oz (3 Cups) Cooked Brown Rice, approximate
deviations & tips
Try fresh chilies instead of chili powder.
Serve with Indian Spiced Rice.
the method
In a food processor or blender, add tomatoes, ginger, nuts, coriander, and turmeric. Process until smooth. Set aside.
In a non-stick skillet or wok, heat oil over high heat until oil is smoking. Add vegetables and stir-fry until lightly charred. Remove from heat and set aside.
Heat oil until smoking.
Stir-fry until lightly charred.
In a skillet or sauce pan melt butter over medium heat. Add asafetida or onion powder along with cumin seeds. Fry for about a minute or until toasty and fragrant.
Blend in tomato mixture along with salt and sugar. Cook for about 3 minutes. Reduce heat to low and stir in milk and chickpeas or beans. Taste and add any additional salt if needed.
Add stir-fried vegetables. Heat gently for a couple minutes until vegetables are tender and gravy is warm. Blend in garam masala and fresh herbs. Serve warm over rice or with naan.
Heat gently until vegetables are tender.
Chana Dal Makhani & Vegetable with Spiced Rice