Paneer Makhni Recipe
A rich, creamy, and delicious one-pot Paneer Makhni recipe made with tomatoes, butter, and aromatic spices. Perfect with naan or rice!
Equipment
- Blender
- Pan with lid
- Knife and chopping board
- Spatula
Ingredients
- 4 large tomatoes roughly chopped
- 1 small onion sliced
- 4-5 garlic cloves
- 1- inch ginger chopped
- 1 bay leaf
- 1 black cardamom
- 1- inch cinnamon stick
- 2 green cardamoms
- 3-4 cloves
- 1 green chili
- 1 tsp Kashmiri red chili powder
- 1 tbsp butter
- A handful of cashew nuts
- Salt to taste
- ½ cup water
- 2 tbsp butter
- 1 tsp finely chopped ginger
- 1 green chili chopped
- 250 g paneer cubed
- ½ tsp Kashmiri red chili powder
- Salt to taste
- ¼ cup fresh cream
- 1 tsp dried fenugreek leaves kasuri methi, crushed
- Fresh coriander for garnish
Instructions
- Cook all base gravy ingredients in a pan for 20-25 minutes.
- Remove whole spices and blend into a smooth puree.
- Heat butter, sauté ginger and chili, then lightly fry paneer.
- Add blended gravy, season, and simmer for 5 minutes.
- Stir in cream and kasuri methi, then serve hot.
Video
Notes
Strain the gravy for a silkier texture.
Adjust chili to taste for a spicier or milder version.
Store leftovers in an airtight container for up to 2 days.