Paneer Makhani

From The Tomato Stall comes this fragrant ready to use Makhani curry. No faff preparation for a super delicious dinner.

Serves: 2

Cooking time: 10 minutes

You’ll need:

Isle of Wight Tomato Makhani Sauce 400g

200g paneer cheese 

What to do:

Simply heat a jar of Makhani sauce in a small pan

Add a packet of cubed paneer cheese and heat through

Serve with chopped coriander

Vegan option

For an easy vegan supper dish, roast a tray of cauliflower florets and cubes of sweet potato drizzled with rapeseed oil and sprinkled with nigella seeds and chilli flakes for 30 minutes at 180⁰c.

Heat through the Makhani sauce and add the cooked vegetables

Season and sprinkle with chopped coriander to serve.

Recipes courtesy of The Tomato Stall

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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