Go Back

Paneer Makhani

Bite sized paneer cubes cooked in tomato sauce makes a delicious cream sauce. This is an easy recipe and pairs nicely with most other Indian dishes. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4-5 Large Tomatoes ripe
  • 2 Tbs Butter
  • 1 Bay leaf
  • 1 Tbs Red chili powder
  • 1-2 Jalapeño peppers slit
  • 1/2 Tsp Garam masala powder or tandoori masala powder
  • 1/2-1 Tsp Honey
  • 1/2 Inch Fresh ginger root julienned
  • 1/2 Tsp Kasuri methi leaves/dry fenugreek leaves crushed
  • To taste Salt
  • 200 Grams Cottage cheese/paneer cut into bit sized pieces
  • 2-3 Tbs Cream
Ginger garlic paste
  • 1/2 Inch Fresh ginger root
  • 3-4 Cloves Garlic

Method
 

  1. Gather your ingredients together.
  2. Make your ginger paste.
  3. Add 1/2 inch ginger & 3-4 small garlic cloves and crush in a mortar and pestle.
  4. Wash the tomatoes and chop them up into chunks, then with a blender or grinder, make a smooth puree and set aside.
  5. In a large skillet melt the butter on medium heat.
  6. Add the bay leaf and sauté for a few seconds till aromatic.
  7. Add the crushed ginger-garlic paste and sauté until the aroma of the ginger-garlic goes away.
  8. Add the tomato puree mixture to the skillet.
  9. Add the chili powder and sauté on a low flame for 15 minutes, stirring often.
  10. Simmer till the sauce thickens, this will take about 7 to 8 minutes on a low flame.
  11. Add the green chilies and ginger, stir then simmer for a few minutes.
  12. Add the honey, salt and crushed kasuri methi/dry fenugreek leaves.
  13. Stir and then add the paneer cubes and simmer for 2 to 3 minutes till the paneer cubes are heated through.
  14. Add the cream and gently stir, remove from heat and sprinkle with garam masala and stir again.
  15. Serve the paneer makhani with rice or naan bread. Enjoy!