Paneer Makhani is a creamy, comforting and luscious meal, made using tomatoes, ginger, garlic, spices and cream. A truly indulgent meal to enjoy with Rice, Roti or Naan.
At the stage, you may think that I am obsessed with Paneer and you would be right. See Masala Paneer, Shahi Paneer, Paneer Tikka Masala, Mattar Paneer, Paneer Quinoa Salad with Pomegranate and Toasted Seeds, Chilli Paneer, Paneer Wrap!
Paneer Makhani
Paneer Makhani is an easy recipe to make. It is made using pureed tomatoes, ginger, garlic, spices and cream. Many versions also add Cashew paste or even Ground Almonds which adds even more creaminess but I have skipped it here because my Shahi Paneer recipe already has Cashews in it. You can of coursed some if you like . This recipe is perfect served with Jeera Rice or Roti, Paratha or Naan.
Cashew Paste
To add Cashew Paste, soak 12 – 15 Cashews for 20 minutes and then blend with water. Add to the recipe towards the end of the cooking time.
How to make Paneer Makhani or Butter Paneer
Blend 1 Onion with 2 inches of Ginger and 4 – 6 cloves of Garlic.
Heat oil and ghee over high heat. Add Onion Paste and cook for 5 minutes.
Add Cumin Powder, Cardamom Powder, Turmeric Powder, Chilli and Salt. Saute for 2 minutes.
Add pureed Tomatoes. Bring to a simmer. Turn the heat down, cover and cook for 15 minutes.
Add Cream, Fenugreek, Paneer and Honey. Cook for 3 minutes. Remove from heat. Sprinkle over Coriander.
Top Tips and Notes
Sweetness – This dish is meant to have a hint of sweetness which usually comes from a pinch of sugar or honey.
Paneer – If you are using a hard Paneer, soak it for 15 minutes before using.
Cashew Paste – You can add some Cashew paste if you wish. Instructions for how to make it is above.
Tomatoes – Allow the tomatoes to cook out properly and reduce. There isn’t much in the way of spices in this recipe. So all the flavour depends on good ingredients that are properly cooked.
Storage
This dish keeps well in an airtight container for 2 – 3 days.
Serve with
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Paneer Makhani
Paneer Makhani is creamy, comforting and luscious meal, made using tomatoes, ginger, garlic, spices and cream. A truly indulgent meal to enjoy with Rice, Roti or Naan.
Ingredients
- 1 Onion Chopped roughly
- 2 inch Ginger Chopped roughly
- 5 - 6 cloves Garlic
- 2 tbsp Oil
- 1 tbsp Ghee or add more Oil
- 2 tsp Cumin Powder
- 1 tsp Ground Cardamom
- ¾ tsp Ground Turmeric
- ¾ tsp Red Chilli Powder
- Salt
- 400 g Plum Tomatoes Pureed
- 1 tbsp Dry Fenugreek
- 75 ml Double Cream
- 250 g Paneer Cut into 1 inch cubes
- 1 tbsp Honey
- Coriander to serve
Instructions
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Blend Onion, Garlic and Ginger till smooth.
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Heat Oil and Ghee over high heat. Add Onion Paste and cook for 5 minutes.
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Add Cumin Powder, Cardamom Powder, Turmeric Powder, Chilli and Salt. Saute for 2 minutes.
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Add pureed Tomatoes. Bring to a simmer. Turn the heat down, cover and cook for 15 minutes.
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Stir in Cream, Fenugreek, Paneer and Honey. Cook for 3 minutes. Remove from heat. Sprinkle over Coriander.
Recipe Notes
Top Tips and Notes
Sweetness - This dish is meant to have a hint of sweetness which usually comes from a pinch of sugar or honey.
Paneer - If you are using a hard Paneer, soak it for 15 minutes before using.
Cashew Paste - You can add some Cashew paste if you wish. Soak 12 Cashews in water for 20 minutes, blend with water and add to the sauce with the cream.
Tomatoes - Allow the tomatoes to cook out properly and reduce.
Storage
This dish keeps well in an airtight container for 2 – 3 days.
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