Paneer Makhani Recipe

Introduction

Paneer Makhani is a rich and creamy Indian curry featuring tender cubes of paneer in a flavorful tomato and cashew sauce. This dish combines aromatic spices with smooth creaminess, making it a perfect comforting meal for any occasion.

Ingredients

• 2 tsp butter
• 2 tbsp vegetable oil
• 4 tomatoes, chopped, or 1 can (400g) chopped tomatoes
• 1 tsp tomato purée
• 6-7 garlic cloves, roughly chopped
• 4-5 cardamom pods, roughly bashed
• 1 small cinnamon stick
• 1 bay leaf
• 4 cashew nuts, finely chopped and soaked in water until soft
• 1 cm piece of ginger, peeled and finely grated
• 1 tsp red chilli powder (such as Kashmiri mirch)
• 1 chilli, sliced in half lengthways (optional)
• 250g paneer, cut into medium cubes
• 1 tbsp fenugreek leaves
• 1 tsp garam masala
• 80ml single cream, to serve (optional)

Instructions

1. Step 1: Melt 1 tsp butter and 1 tbsp vegetable oil in a non-stick pan over low to medium heat until sizzling, being careful not to burn the butter. Add the chopped tomatoes, tomato purée, garlic, cardamom pods, cinnamon stick, and bay leaf.
2. Step 2: Cover with a lid and cook for 10 minutes over medium heat, stirring occasionally. Remove from heat and let cool. Then take out the bay leaf, cinnamon stick, and cardamom pods.
3. Step 3: Place the cooled tomato mixture and soaked cashew nuts in a blender. Blitz until smooth and set aside.
4. Step 4: Return the pan to medium heat and add the remaining butter and oil. Cook the grated ginger for 1 minute.
5. Step 5: Lower the heat, add red chilli powder, and stir for 2 minutes to release the flavors.
6. Step 6: Add the tomato and cashew paste to the pan and cook for another 5 minutes, stirring occasionally.
7. Step 7: Add the sliced chilli if using, 1½ tsp sugar, and the paneer cubes. Mix gently and cook for a few more minutes to warm the paneer through.
8. Step 8: Stir in the fenugreek leaves and garam masala, mixing well.
9. Step 9: Add up to 100ml water to loosen the curry to your desired consistency. Remove from heat and swirl in the cream if using.
10. Step 10: Serve hot with rice or naan bread.

Tips & Variations

• To keep the curry fully vegetarian, use vegetable oil instead of butter or ghee.
• For a richer sauce, soak additional cashews and blend them into the paste.
• Adjust the red chilli powder and fresh chilli to suit your heat preference.
• Fresh fenugreek leaves add a distinctive flavor, but dried fenugreek (kasuri methi) can be used as a substitute.

Storage

Store leftover paneer makhani in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent the cream from separating. Avoid boiling after adding cream for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Paneer Makhani?

Paneer Makhani can be frozen, but the texture of the cream and paneer may change slightly after thawing. If freezing, store without the cream and add fresh cream when reheating.

What can I serve with Paneer Makhani?

This curry pairs wonderfully with basmati rice, naan, roti, or paratha for a complete meal.

Paneer Makhani Recipe

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★★★★★

4.9 from 79 reviews

• Author: Jake
• Total Time: 40 minutes
• Yield: 3–4 servings 1x
• Diet: Vegetarian

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Description

Paneer Makhani is a rich and creamy Indian dish featuring soft paneer cubes simmered in a smooth tomato and cashew-based sauce infused with aromatic spices like cardamom, cinnamon, and fenugreek. This vegetarian recipe balances mild heat and indulgent creaminess, making it a beloved favorite in North Indian cuisine, perfect for pairing with naan or steamed rice.

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Ingredients

Scale 1x2x3x

Sauce Ingredients

• 2 tsp butter
• 2 tbsp vegetable oil
• 4 tomatoes, chopped or 1 can (400g) chopped tomatoes
• 1 tsp tomato purée
• 6–7 garlic cloves, roughly chopped
• 4–5 cardamom pods, roughly bashed
• 1 small cinnamon stick
• 1 bay leaf
• 4 cashew nuts, finely chopped and soaked in water until soft
• 1 cm piece of ginger, peeled and finely grated
• 1 tsp red chilli powder (Kashmiri mirch preferred)
• 1 chilli, sliced in half lengthways (optional)
• 1½ tsp sugar
• 1 tbsp fenugreek leaves
• 1 tsp garam masala
• Up to 100 ml water (to loosen sauce)
• 80 ml single cream (optional, to serve)

Main Ingredient

• 250 g paneer, cut into medium cubes

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Instructions

1. Prepare the tomato base: Melt 1 tsp butter and 1 tbsp vegetable oil in a non-stick pan over low-medium heat until sizzling. Add chopped tomatoes, tomato purée, garlic, cardamom pods, cinnamon stick, and bay leaf. Cover and cook on medium heat for 10 minutes, stirring occasionally, ensuring the mixture thickens and flavors develop.
2. Cool and blend the sauce: Remove the pan from heat and allow the mixture to cool. Once cooled, discard the bay leaf, cinnamon stick, and cardamom pods. Transfer the mixture along with soaked cashew nuts to a blender, and blitz until smooth. Set this paste aside.
3. Sauté the ginger and spices: Return the pan to medium heat, add the remaining 1 tsp butter and 1 tbsp oil, then cook the grated ginger for one minute until fragrant. Reduce heat to low and stir in the red chilli powder, cooking for 2 minutes to deepen the spice flavor.
4. Cook the tomato-cashew paste: Add the blended tomato and cashew paste to the pan and cook for 5 minutes, allowing the sauce to thicken and flavors to marry.
5. Add paneer and seasonings: Stir in the sliced chilli (if using), sugar, and paneer cubes. Cook gently for a few minutes until the paneer is heated through and coated in the sauce.
6. Finish the dish: Add fenugreek leaves and garam masala, mix well. Adjust the sauce consistency by adding up to 100 ml water if needed. Remove from heat and optionally swirl in the single cream for added richness before serving.

Notes

• To keep it vegetarian-friendly, ensure the paneer is made with vegetarian rennet.
• Kashmiri red chilli powder provides color without too much heat; adjust chilli powder to taste.
• Using fresh fenugreek leaves, if available, can enhance flavor over dried ones.
• Serve hot with naan, roti, or steamed basmati rice.
• The use of single cream is optional but adds richness; for a lighter version, omit or substitute with yogurt.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: North Indian

Keywords: Paneer Makhani, Indian curry, paneer curry, vegetarian Indian recipe, creamy tomato curry