paneer makhani recipe
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4.77 from 39 votes

Paneer Makhani

paneer makhani is succulently cooked cottage cheese cubes in a smooth sauce of tomatoes and cream, which is lightly spiced with a hint of tang and sweetness.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: main course
Cuisine: north indian
Servings: 2 to 3
Calories: 454kcal
Author: Dassana Amit

Ingredients

  • 200 grams paneer (cottage cheese)
  • 250 grams ripe and red tomatoes OR 4 to 5 medium ripe and red tomatoes
  • 2 to 3 tablespoon cream - low fat 25% to 35% fat
  • 2 tablespoon butter
  • 1 tej patta (indian bay leaf)
  • 1 teaspoon ginger garlic paste OR ½ inch ginger + 3-4 small garlic crushed to paste in a mortar-pestle
  • ½ teaspoon red chilli powder or kashmiri red chilli powder or deghi mirch
  • 1 to 2 green chillies, slit (hari mirch)
  • ¼ teaspoon garam masala powder or tandoori masala powder
  • ½ to 1 teaspoon sugar - add as required* check notes
  • ½ inch ginger, julienned
  • ½ teaspoon kasuri methi leaves, crushed (dry fenugreek leaves)
  • 1.5 cups water
  • salt as required

Instructions

making tomato puree

  • first rinse and chop the tomatoes (250 grams or 4 to 5 medium ripe and red tomatoes).
  • in a blender or grinder make a smooth puree of the chopped tomatoes. no need to add any water while blending the tomatoes.
  • keep the tomato puree aside.

making paneer makhani

  • melt butter in a pan. first add the tejpatta/bay leaf and saute for a few seconds till aromatic.
  • then add the crushed ginger-garlic paste and saute till the raw aroma of the ginger-garlic goes away.
  • add the tomato puree and stir well.
  • now add the red chili powder and saute this mixture till the fat begins to leave the side of the tomato paste. takes about 14 to 15 on a low flame. keep on stirring often.
  • when you see the tomato mixture clumping together and the fat leaving the sides, then add water.
  • stir and simmer till the gravy or sauce thickens a bit. takes about 7 to 8 mins on a low flame.
  • then add the slit green chilies and ginger julienne. stir and simmer for a minute.
  • add sugar, salt and crushed kasuri methi (dry fenugreek leaves).
  • stir and then add the paneer cubes. 
  • simmer the gravy for 2 to 3 minutes till the paneer cubes are cooked.
  • lastly add cream and gently stir. switch off the flame and then sprinkle with garam masala. give a gentle stir again.
  • serve the paneer makhani with rotis, naan or jeera rice.

Notes

* addition of sugar depends upon your taste as well as the tanginess present in the tomatoes. add more if required.

Nutrition

Calories: 454kcal | Carbohydrates: 10g | Protein: 15g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 106mg | Sodium: 1390mg | Potassium: 296mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1650IU | Vitamin C: 19.8mg | Calcium: 498mg | Iron: 0.3mg