Paneer makhani is a North Indian curry of soft paneer in a smooth tomato, butter and cream sauce. A gentle simmer and a small amount of kasuri methi give it the familiar restaurant-style finish.
Ingredients
- 250 g paneer, cubed
- 1 tablespoon butter and 1 teaspoon oil
- 1 onion, chopped
- 2 garlic cloves and 1 cm ginger
- 2 cups tomato puree
- 1 teaspoon Kashmiri chilli powder
- 1/2 teaspoon garam masala and 1 teaspoon kasuri methi
- 1/3 cup cream, salt and coriander
Method
- Warm butter and oil. Cook onion, ginger and garlic until soft.
- Add tomato puree and chilli powder; simmer until glossy and the raw smell fades.
- Blend the sauce smooth, return it to the pan and season.
- Add paneer and a splash of water. Simmer 5 minutes, then stir in cream, garam masala and kasuri methi.
- Garnish with coriander and serve with naan or rice.
Tips and storage
Soak paneer in warm water for 10 minutes if it feels firm. Refrigerate for up to 3 days and reheat gently so the cream does not split.
More paneer favourites
For more Indian curries, explore our North Indian recipes, try Paneer Butter Masala, or browse Paneer Jalfrezi.
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