Dishoom’s Chicken Ruby is probably the best thing I’ve ever cooked but it’s a mission to undertake. While this paneer version isn’t exactly an express recipe, at the very least it doesn’t require marinating anything for 6-24 hours.
It’s probably cheeky to call this Paneer Ruby as it’s just Dishoom’s makhani sauce paired with shallow fried, golden paneer. It’s every bit as satisfying as the chicken version, though, and can be made in about an hour and a half.
The Dishoom cookbook has a wonderful looking paneer curry called Mattar Paneer. It’s absolutely on my to-cook list but after making Chicken Ruby I just had to make the makhani sauce again. Last time I found the sauce very oily so this time I’ve reduced the oil from 175ml to 50ml and it still tastes amazing but feels much lighter.
This version is more tomatoey as it's missing the extra 50ml of double cream that's added along with the chicken. If you'd prefer the sauce to be creamier then increase the double cream from 80ml to 130ml.
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