Creamy Indian Paneer Makhani

Name: Creamy Indian Paneer Makhani
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 250g paneer; 2 tbsp yogurt; 1 tsp ginger-garlic paste; 1/2 tsp turmeric powder; 1/2 tsp red chili powder; Salt; 4 large tomatoes; 1 large onion; 2 tbsp cashews; 1 tbsp butter; 2 tbsp cream; 1 tsp sugar; 1/2 tsp garam masala; 1/2 tsp Kashmiri red chili powder; 1/2 tsp dried fenugreek leaves; Salt; 1 tbsp butter; 1 tsp cumin seeds; 2 green cardamom pods; 1-inch cinnamon stick; Fresh coriander leaves; 1 tbsp cream

Paneer in a Rich Tomato-Cashew Gravy

Indulge in the luxurious taste of paneer Makhani, a classic Indian dish featuring tender paneer cubes in a creamy, spiced tomato and cashew sauce.

1 h 30 min
4
Intermediate

Ingredients

For the Paneer Marinade

250g paneer

cubed

2 tbsp yogurt

1 tsp ginger-garlic paste

1/2 tsp turmeric powder

1/2 tsp red chili powder

Salt

to taste

For the Tomato-Cashew Gravy

4 large tomatoes

roughly chopped

1 large onion

finely chopped

2 tbsp cashews

1 tbsp butter

2 tbsp cream

1 tsp sugar

1/2 tsp garam masala

1/2 tsp Kashmiri red chili powder

1/2 tsp dried fenugreek leaves

crushed

Salt

to taste

For the Tempering

1 tbsp butter

1 tsp cumin seeds

2 green cardamom pods

1-inch cinnamon stick

For Garnish

Fresh coriander leaves

chopped

1 tbsp cream

drizzle

Preparation

Marinating the Paneer

Combine marinade ingredients

In a bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, and salt.

Coat paneer cubes

Add paneer cubes and gently mix until well-coated.

Refrigerate

Let marinate for 30 minutes in the refrigerator.

Preparing the Gravy

Sauté onions

Heat 1 tbsp butter in a saucepan, then sauté onions until translucent.

Cook tomatoes and cashews

Add tomatoes and cashews, cooking until tomatoes soften.

Blend mixture

Cool the mixture briefly, then blend to a smooth paste.

Ensure the cashew-tomato blend is silky smooth to avoid a gritty texture. Strain the blend to remove any residual pieces for a finer sauce.

Cooking Process

Simmer the gravy

In the same saucepan, return the blended paste and cook over medium heat. Add sugar, garam masala, salt, and red chili powder.

Finish with cream and fenugreek

Stir in cream and crushed fenugreek leaves, blending flavors nicely.

Add paneer and simmer

Add marinated paneer and simmer gently to infuse the flavors.

Plating & Serving