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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. 
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

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

Instructions
 

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