Paneer Makhani

Paneer Makhani is a popular Punjabi dish made with paneer cheese cooked in a rich and creamy tomato curry sauce, infused with Indian spices and herbs. You can substitute paneer with potato, peas or tofu, soy or any other plant basted ingredient.

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Serves 2-4

  • 8 oz / 250g paneer cheese, cut into cubes (about 1inch/2.5cm)
  • 2 medium onion, finnely chopped
  • 2-3 tbsp oil
  • 1 tsp grama masala
  • ½ tsp red chili powder
  • 1 tsp sugar or to taste
  • 1 tbsp ginger paste
  • 6 tomatoes, chopped
  • ¼ cup yogurt, whisked
  • ½ cup heavy cream or half and half
  • 3 tbsp cashew nuts, soaked in water for 20 minutes
  • 1 tbsp butter
  • salt to taste
  • pinch of dry fenugreek leaves/methi leaves
  • ½ cup water or more if required
  • coriander leaves, chopped to garnish
  • julienne gingerm to garnish

How to Make Paneer Makhani:

  1. Heat the oil in a non-sticking pan. Add chopped onions. After 2-3 minutes add ginger paste. Cook on low heat until onions turn transparent.
  2. Add chopped tomatoes, chili powder. Cover and cook on medium heat for 8-10 minutes till tomatoes turn pulpy.
  3. Remove from the heat. Let it cool and then put into a food processor. Add half cup of water and cashew nuts. Blend to a very smooth puree.
  4. Heat 1 tbsp of oil or butter in a large pan. Add prepared puree and yoghurt. Cook for 3 minutes on low heat.
  5. Add gara masala, salt and sugar to taste. Cook additional 2-3 minutes.
  6. Now add the heavy cream or half and half. Keep cooking stering occasionally till you get thick constistency gravy.
  7. Then add paneer pieces and pinch of a dry fenugreek/methi leaves. Bring to a boil and cook on low for extra 1 minute. Remove from heat and pour to the serving bowl. Garnish with swirl of cream, coriander leaves and julienne ginger.

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