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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
