Directions
- 1Begin by sautéing the cumin seeds, chilli flakes, and curry leaves in a pan.
- 2Add the garlic ginger cube and the blended onions to the pan.
- 3Cook the mixture for 4-5 minutes until the onions begin to sweat.
- 4Add the tomato puree, turmeric powder, coriander powder, and chaat masala to the pan.
- 5Cook for 5 minutes, then season with salt.
- 6Add 150ml of water and cook for 2-3 minutes.
- 7Add the cubed paneer and cook for another 5 minutes.
- 8Add the double cream, chopped coriander, and garam masala to the paneer mixture.
- 9Cook and stir for another 5 minutes until creamy.
- 10Allow the paneer makhani filling to cool completely.
- 11Unroll the puff pastry sheet and cut it into rectangular shapes (approximately 12 cm length and 8 cm width).
- 12Place a portion of the cooled paneer makhani filling onto one half of each pastry rectangle.
- 13Fold the other half of the pastry over the filling to create a pocket.
- 14Press down the edges with a fork to seal the pastry.
- 15Brush the pastries with egg wash or milk.
- 16Bake in the oven for 25 minutes at 180°C (or air-fry at the same setting) until golden brown.
Ingredients
- 1 sheet puff pastry
- 200 g paneer
- 1 large blended onion
- 2 tbsp garlic ginger paste/block
- 100 ml double cream
- 2 tbsp tomato puree
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp red chilli flakes
- 1 tsp Kashmiri red chilli powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 0.5 tsp chaat masala
- 6 leaves curry leaves
- to taste Salt
- Egg wash/milk
- 2 tbsp chopped coriander
- 150 ml water
Equipment
PanSpoonKnifeForkBaking trayOven
Tips
- Cut the paneer thinner to ensure they don’t overly stick out in the pastry.
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