Paneer ruby AKA a veggie version of Dishoom’s chicken ruby

If you love Dishoom (don’t we all) and are aware of the famous Dishoom chicken ruby but don’t eat meat, don’t panic! I’ve requested paneer ruby from them before and it was delicious but as I don’t live in London, I can’t satisfy my Dishoom cravings on the regular basis I would like. Luckily, I’ve spent time in the kitchen perfecting my version of it and it’s very, very close. It’s not entirely authentic but it is seriously delicious and impressive.

Serves 2:

The base is a makahni gravy and is deliciously savoury.

For the curry:

• 300g chopped fresh tomatoes

• 5 minced garlic cloves

• 1 finely chopped onion

• minced thumb-sized piece of ginger

• 2tbsp vegetable oil

• 3 green cardamom pods

• 1tsp Kashmiri chilli powder

• 1tbsp butter

• 2tsp garam masala

• 50ml double cream

• 1tsp cumin

• 1 block paneer

• 1tbsp tomato puree

• 1 chopped small red chilli

• 1tsp salt

Method:

1. Cook the onions until translucent in the oil. Once soft, add the garlic, ginger and chilli and cook for a further couple of minutes.

2. Add the fresh tomatoes and tomato puree and cook until the tomatoes break down and the mixture becomes saucy.

3. Remove the mixture from the pan and blend in a food processor or blender until fairly smooth.

4. In a clean pan, add the butter and once melted, add in the spices and cook until fragrant to allow them to bloom in the fat (around 30 seconds).

5. Add the chopped paneer and fry for a couple of minutes before adding in the makhani gravy pureed base and cream.

6. Cook on a low to medium heat for around 20 minutes on a medium heat.

7. Top with fresh coriander and a drizzle of cream.

vegetarian dishoom recipe vegetarian dishoom