Makhni paneer with mint paratha
by Anjum Anand
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Ingredients
Cooking Sauces
1 packet of butter chicken sauce
Oils & Vinegars
1 tsp vegetable oil
vegetable oil, ghee or melted butter, for cooking
Dairy
20g of butter
1 tbsp of Greek yoghurt
Fruit & Vegetables
2 green Indian finger chillies, stalks removed, pierced with the tip of a knife
8 baby plum tomatoes, halved
Cheese
1 block of paneer, weighing approx. 220g
Salad & Fresh Herbs
chopped coriander
Store Cupboard
200g of atta flour, (chapatti flour), plus extra for rolling out the breads
salt
dried mint
Beverages
130ml of water, you may need less