Makhni Paneer with Mint Parathas Recipe

60 minutes


Makhni paneer

  • 1 packet of butter chicken sauce
  • 1 tsp vegetable oil
  • 20g of butter
  • 2 green Indian finger chillies, stalks removed, pierced with the tip of a knife
  • 8 baby plum tomatoes, halved
  • 1 block of paneer, weighing approx. 220g
  • 1 tbsp of Greek yoghurt
  • chopped coriander

Mint parathas

  • 200g of atta flour, (chapatti flour), plus extra for rolling out the breads
  • 130ml of water, you may need less
  • vegetable oil, ghee or melted butter, for cooking
  • salt
  • dried mint


Start by making the paratha dough. Mix the water into the flour in a large mixing bowl until it just comes together into a dough – you may not need all of the water. Turn out onto a floured surface and and knead until you have a smooth dough. Make a long log from the dough and divide into 8 equal portions. Leave the dough to rest for 20 minutes
Cut the paneer into 4 large squares or rectangles around 11 or 12cm thick (I cut the block in half and then half them through the middle to 4 large flat steaks)
In a large and fairly shallow non-reactive bowl, spoon in the (smaller) marinade packet from the Classic Butter Chicken. Add the Greek yoghurt and a pinch of salt and stir to coat well. if you have time, you can marinate this for 20 minutes or longer
When the paratha dough has rested, roll each portion of dough into a 13cm circle on a lightly floured work surface. Spread ¾ tsp of oil, ghee or butter over the surface and sprinkle over ½ tsp dried mint, crushing it a little in your hands as you do to help releases the flavours
Sprinkle a good pinch of salt over each flatbread, followed by a fine scattering of flour. Starting with the far edge of the bread, roll towards you into a very tight log (Swiss-roll style). Then using your palms roll this log a bit longer and thinner. Wrap the log in on itself into a tight coil, then and pat down into a thick disc. Flour both sides and roll out into a 13cm circle again. Repeat with the rest, you can leave the final rolling for when you are ready to cook them, if desired
Turn on the grill setting of your oven to 220°C
Place the marinated paneer on an oiled baking tray and place on the middle shelf of the oven. Grill for 10–12 minutes, or until the upper surface of the paneer is a bit crisp and charred in places. Remove from the oven
Meanwhile, make the sauce. Heat the oil with half of the butter and add the whole spices and herbs from the packets. Cook for 10 seconds, or until aromatic, and add the green chillies. Cook for another 10 seconds and add the sauce and scrape in any remaining marinade. Add the tomatoes and a splash of water. Bring to a simmer and cook gently for 3–4 minutes
Add the paneer, along with the remaining butter and a splash of boiling water. Bring to a simmer and cook until the sauce has the consistency somewhere between single and double cream, around 2–3 minutes
Preheat your tava, flat griddle pan or frying pan when ready to cook the parathas. Pat off the excess flour, place on the hot pan and turn the heat to a medium-high. Cook until light brown spots appear on the underside, around 10–15 seconds. Turn over and spread ½–¾ tsp of oil, butter or ghee over the surface (we drizzle it over and spread with the back of a spoon). Flip the bread again and repeat with more oil. Using the edge of the spoon or a knife, make small slashes over the bread (this will help it crisp up). Turn once again and repeat the slashes. By now the bread should be done with some lovely golden brown spots on both sides
Garnish with the coriander and ginger shreds, if using. Serve with the mint parathas