India x Britain
Paneer makhani Yorkshire puddings
Yorkshire puddings were born to hold gravy. Makhani is the best gravy.
60 minTime
29 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original709kcalsame
29 gproteinsame
4 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Whisk the maida, eggs, milk and 1/2 tsp salt into a smooth batter. Rest 30 minutes at room temperature.
- 2Heat the oven to 230°C. Put 2 tsp oil into each hole of a 4 hole Yorkshire pudding tin and heat in the oven 10 minutes.
- 3Pour the batter quickly into the hot oil and bake in the oven at 230°C for 20 to 25 minutes. Do not open the door.
- 4Meanwhile melt half the butter on medium heat, add the ginger garlic paste and chilli for 1 minute. Blend the cashews with 60 ml water and add with the tomato puree, garam masala and sugar. Simmer 12 minutes.
- 5Sear the paneer in the remaining butter on medium high heat 2 minutes. Add to the sauce with the cream, kasuri methi and remaining salt and simmer 3 minutes.
- 6Fill each hot pudding with paneer makhani and scatter coriander.
Serve it like this
Set one tall pudding in the centre of a warm plate, spoon makhani into the hollow until it spills, and finish with a drizzle of cream and a pinch of kasuri methi.
