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