A tangy paneer makhani encased in a buttery tart shell, best eaten with some coriander chutney. It’s filling and perfect for brunch. This recipe was developed by accident when I just put together some leftovers and ended up with this delicious savoury tart. It might look rich and heavy but the chutney cuts through it so well and keeps you going back for more. I hope you all love this Paneer Makhani Tart as much as my family does. Happy Baking 🙂
You can find the recipe for the chutney here.
Paneer Makhani Tart
4
servings30
minutes40
minutesMakes a 7-inch tart
Ingredients
- SHORT CRUST PASTRY
90 gms all purpose flour
45 gms cold unsalted butter
1/2 tsp salt
3-4 tbsp cold ice water
- PANEER MAKHANI
2 tbsp vegetable oil
1 onion – chopped roughly
1 1/2 tbsp ginger garlic paste
2 green chillies – chopped
5-6 tomatoes – chopped
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp cumin powder
1/2 coriander powder
1 tsp salt
1 1/2 tsp sugar/jaggery
200 gms paneer/cottage cheese – cubed
3 tbsp heavy cream
1/4 cup water
Directions
- FOR THE PASTRY –
- In a large bowl, mix together the flour, salt, and cold unsalted butter. Knead between your fingers. Add half of the cold water and continue kneading.
- Additionally, keep adding more water one spoon at a time to bring the dough together. It should hold together when pressed in your palm, not too wet. It should be dry to the touch. Set aside, wrap in cling film and let it rest in the refrigerator for half an hour.
- Preheat the oven to 170°C. Dust your working surface with flour and roll out the dough to 1/4 inch thickness. Make sure you get to a rough circle to place in your tart case. Gently lift the dough on one side and wrap the entire dough around the rolling pin, carefully lifting and unravelling the dough inside the tart case.
- Press down the dough evenly into the tart case bottom and sides. Pierce with a fork randomly on the base of the tart for the air to escape and bake for 20 minutes or until the edges are a very slightly golden brown. Set aside to cool.
- FOR THE PANEER MAKHANI –
- In a pan, heat oil and add in the chopped onions, chopped chillies and ginger garlic paste. Sauté until the onions are golden brown.
- Add in the chopped tomatoes and continue sautéing until they are soft. This should take 5-6 minutes.
- Add in the spices (turmeric powder, red chilli powder, cumin powder and coriander powder). Mix well. Season with salt and let this mixture cool completely before being blended.
- Blend the cooled tomato mixture to a smooth gravy by adding 1/4 cup of water. You can add a couple of spoons more if needed. We want the gravy to be thick as a loose gravy will make a soggy tart.
- Add the gravy back into the pan. Add the cubed paneer, sugar and heavy cream and let it cook for 5-6 minutes on medium heat. We want to evaporate as much of the water as possible. Taste it, add more salt if required.
- ASSEMBLY
- Spoon the thick paneer makhani into the pre-baked tart. Fill until the top of the tart shell.
- Bake for 15 minutes, until the edges of the tart, are a nice golden brown. Let it cool, garnish with coriander leaves.
- Serve warm with coriander chutney. Enjoy!
Notes
- I used a 7-inch tart case with a removable bottom for easy release of the tart.
