Paneer Makhani
Paneer Makhani blooms spices in sauce, then simmers the main ingredients until tender and coated.
About This Recipe
Paneer Makhani gets its depth from blooming spices or curry paste before simmering.
Add delicate ingredients near the end so they stay tender and bright.
Ingredients
- ✓16 to 18 cashewnuts (or blanched almonds)
- ✓2¼ cups (400 grams) tomatoes ((good quality ripe))
- ✓2 cups (200 to 250 grams) cups paneer ((Indian cottage cheese))
- ✓1 to 2 tablespoons butter
- ✓2 green cardamoms ((elaichi))
- ✓1 inch cinnamon piece ((dalchini, optional, but recommended))
- ✓2 cloves ((optional, but recommended))
- ✓1 green chili ((slit & deseeded, optional))
- ✓1 teaspoon ginger garlic paste or crushed ((or ¾ tsp ginger paste))
- ✓¾ to 1 ¼ teaspoon red chilli powder ((adjust to taste))
- ✓salt as needed
- ✓½ to 1 teaspoon sugar ((to balance the flavors))
- ✓⅛ teaspoon turmeric ((haldi) (optional))
- ✓1¼ teaspoon garam masala ((adjust as needed))
- ✓½ teaspoon kasuri methi ((dried fenugreek leaves))
- ✓¼ cup cream)
Ingredient Notes
- Spices or paste: Bloom spices or curry paste to deepen flavor.
- Sauce: Coconut milk, tomato, yogurt, or broth creates the body.
- Protein or vegetables: Cut pieces evenly so they simmer at the same speed.
- Fresh finish: Herbs, citrus, or onion can brighten the final dish.
Instructions
- 1
If using store bought paneer, then soak it in hot water for 15 to 20 mins. Drain the water and use. This will keep the paneer soft.
- 2
Blend together tomatoes and cashews to a smooth puree. If you do not have a powerful blender then just soak cashews for 10 to 15 mins in hot water.
- 3
The tomato puree has to be smooth. If you find your puree coarse, then pass it through a strainer.
- 4
Heat a pan with butter. saute cloves, cinnamon, cardamoms and green chili. Then saute ginger garlic paste for 2 mins until the raw smell has gone.
- 5
Transfer the tomato puree to the pan. The tomato puree will begin to splash so be cautious.
- 6
Cover partially and cook until the puree thickens. Add chili powder, turmeric and salt.
- 7
Saute until the mixture leaves the sides of the pan. Next add garam masala and saute for 1 to 2 mins.
- 8
Pour 1 cup water and sugar. Adjust the amount of water as needed to make a gravy. Cook until the paneer makhani gravy thickens & you see traces of butter or grease on top.
- 9
Add the paneer & kasuri methi to the makhani gravy. Stir gently and cook covered for 2 mins on a low heat.
- 10
Pour the cream and allow to bubble.
Katy’s Kitchen Tips
- Cook aromatics until fragrant.
- Bloom spices or paste before simmering.
- Add delicate vegetables near the end.
- Finish with herbs, citrus, or a little cream if needed.
Variations and Substitutions
- Vegetable add-in: Add spinach, peas, potatoes, cauliflower, or peppers.
- Creamier sauce: Stir in yogurt, cream, or coconut milk near the end.
- Extra heat: Increase chili, ginger, or curry paste.
- Fresh finish: Add cilantro, lime, or sliced onion before serving.
What to Serve With Paneer Makhani
Serve Paneer Makhani with rice, naan, roti, cucumber salad, chutney, or fresh herbs.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Raw spices: Spices need a short bloom to taste rounded.
- Boiling dairy: Yogurt or cream can split over high heat.
- Overcooked vegetables: Add quick-cooking vegetables near the end.
- Flat finish: Herbs, citrus, or salt can bring the sauce back into balance.
FAQ
Can I make Paneer Makhani ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 503 kcal
- Carbohydrates: 15 g
- Cholesterol: 109 mg
- Fiber: 3 g
- Protein: 19 g
- Sodium: 300 mg
- Sugar: 7 g
- Fat: 41 g
- Saturated Fat: 24 g