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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