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Paneer Makhani

Rich, creamy tangy and flavourful paneer curry. A classic!
Prep Time10 minutes
Cook Time30 minutes
Cooling Time15 minutes
Total Time55 minutes
Servings: 4

Ingredients

  • 3 tbsp butter
  • 1 large onion, finely chopped
  • 1 Tbsp ginger, crushed/finely chopped
  • 1 Tbsp garlic, minced
  • 1 tsp garam masala see below of link to make your own
  • 1 tsp kashmiri red chili Powder (or more for a spicier flavour!)
  • 1 tsp cumin Powder
  • 1/4 tsp turmeric
  • 1 tsp fenugreek leaves
  • 1 tsp salt or to taste
  • 2 Tbsp tomato paste
  • 1/4 cup raw cashews
  • 1/2 cup heavy cream or whipping cream Use coconut cream for vegan version
  • 350 g paneer, cubed
  • 1 tsp sugar optional
  • 1 cup water or as needed
  • fresh cilantro for garnish

Instructions

  • Heat a large sauce pan or pot on medium heat with 3 tbsp butter, add the finely chopped onions and a pinch of salt. Saute until they they turn translucent.About 5-8 minutes.
  • Add 1 Tbsp minced garlic and 1 Tbsp minced ginger and cook for another minute or so till fragrant.
  • Add 1 tsp each of garam masala, kashmiri chilli powder, cumin powder, fenugreek leaves, and 1/4 tsp turmeric. Cook for a minute. If it looks like the spices are burning, add a tsp or two of water.
  • Add 2 tsp tomato paste, 1 tsp salt, and 1/4 cup cashews. Cook for another minute.
  • Add 1 cup water, and bring to simmer. Cover, turn the heat to medium low and cook for about 25-30 minutes. Check every 5 minutes or so to make sure the curry isn't sticking or burning. Add more water if the curry is looking too dry.
  • Turn off the heat. Wait for the mixture to cool down, and then blend till smooth. (be careful to not blend the hot liquid!)
  • For an extra smooth curry, strain the blended mixture through a sieve to remove all excess cashew pulp (I normally just skip this part).
  • Add in 1/2 cup heavy or whipping cream, cubed paneer, sugar (if using), and extra water, if needed.
  • Turn the heat back on and simmer for another 10 minutes until paneer is softened.
  • Garnish with chopped cilantro and a drizzle of more cream.

Notes

This is great to make ahead and freeze. The flavour deepens even more the next day!
Make your own garam masala