Mains

Paneer Makhani (Butter Paneer)

A rich and creamy Indian curry featuring soft paneer cheese in a smooth, spiced tomato and cashew-based gravy.

Prep: 10 minutes (+30 minutes marinating) Cook: 30 minutes Servings: 3
Main Course Curry Indian Vegetarian
Paneer Makhani (Butter Paneer)

Preparation Steps

1
  • 2 cups cashews/blanched almonds
  • 1 can peeled tomatoes
  • 1 onion
Soak cashews/almonds in hot water 15 min, drain and blend smooth. Blend tomatoes and onion smooth. Set both aside.
2
  • Paneer
  • 1 tsp turmeric, ½ tsp cayenne
  • 1 tsp salt, 3 tbsp oil
Cut paneer into cubes. Optional: marinate with turmeric, cayenne, salt, and oil for 30 min. Fry cubes until browned, set aside.
3
  • Butter/ghee/coconut oil
  • 1 garlic clove, 1 tsp ginger
Heat butter/ghee/oil. Add crushed garlic and ginger, fry until raw taste fades.
4
  • ½ tsp chili powder
  • 1 tsp salt, 1 tsp garam masala
  • 1 cup water/coconut milk
  • Sugar, kasuri methi, cream (optional)
Add tomato-onion blend, simmer until thickened. Add cashew/almond blend. Add chili, salt, and garam masala, simmer. Add water/coconut milk and fried paneer. Adjust with sugar, add kasuri methi and cream if using. Serve with rice or naan.