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    Home » Recipes

    19th November 2020 Dinner

    Home » Recipes

    Paneer Makhani

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    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.

    Paneer Makhani in a black bowl on wooden board

    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.

    Onion paste in a pan with ghee and oil

    Onion paste cooking in pan

    Add Cumin Powder, Cardamom Powder, Turmeric Powder, Chilli and Salt. Saute for 2 minutes.

    Spices added to pot

    Onion paste and spices in pot with wooden spoon

    Add pureed Tomatoes. Bring to a simmer. Turn the heat down, cover and cook for 15 minutes.

    Tomatoes added to pot with wooden spoon

    Add Cream, Fenugreek, Paneer and Honey. Cook for 3 minutes. Remove from heat. Sprinkle over Coriander.

    Cream being stirred into tomatoes pot

    Dry fenugreek being stirred into cream & tomatoes in pot

    Cubed Paneer being added to pot

    Honey being added to pot

    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

    Roti or Naan

    Rice

    Kachumber Salad

    Onion Raita

    **if you make this recipe, please don’t forget to rate/comment and tag us on social media.

    more recipes you may like:

    Red Lentil Dahl

    Aloo Baingan

    Indian Style Stir Fried Cabbage with Potato

    Indian Spiced Yoghurt Whole Roast Cauliflower

    Paneer Makhani in a black bowl on wooden board
    5 from 2 votes
    Print

    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.

    Course Lunch/Dinner
    Cuisine Indian
    Keyword Butter Paneer Masala, PAneer, Paneer Makhani
    Prep Time 2 minutes
    Cook Time 28 minutes
    Total Time 30 minutes
    Servings 4
    Calories 407 kcal
    Author Safira

    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

    1. Blend Onion, Garlic and Ginger till smooth.

    2. Heat Oil and Ghee over high heat. Add Onion Paste and cook for 5 minutes.

    3. Add Cumin Powder, Cardamom Powder, Turmeric Powder, Chilli and Salt. Saute for 2 minutes.

    4. Add pureed Tomatoes. Bring to a simmer. Turn the heat down, cover and cook for 15 minutes.

    5. 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.

    Nutrition Facts
    Paneer Makhani
    Amount Per Serving
    Calories 407 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 17g106%
    Cholesterol 77mg26%
    Sodium 33mg1%
    Potassium 367mg10%
    Carbohydrates 17g6%
    Fiber 2g8%
    Sugar 8g9%
    Protein 11g22%
    Vitamin A 1121IU22%
    Vitamin C 18mg22%
    Calcium 353mg35%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    1. Aliyah says

      May 07, 2021 at 9:49 am

      5 stars
      Simply amazing! So easy to make yet so flavourful. It went down an absolute treat!!

      Reply
      • Safira says

        May 07, 2021 at 12:08 pm

        So glad you enjoyed it Aliyah! 🙂

        Reply

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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