Ingredients for Paneer Makhani
- Tomatoes
- 1 teaspoon ginger paste
- Panir
- 2 bay leaves
- Cardamoms
- Red Chili Powder
- Fenugreek Seeds
- ½ teaspoon sugar
- 100ml heavy cream, plus extra for garnish
- 1 teaspoon garam masala
- 2 tablespoons vegetable oil
- 1 teaspoon salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Paneer Makhani? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Paneer Makhani
- Heat 2 tablespoons of oil in a pan over medium heat. Add 1 teaspoon ginger paste, 2 bay leaves, 3 green cardamoms, ½ teaspoon methi (fenugreek) seeds, and 1-2 green chilies (finely chopped). Sauté for 30 seconds until fragrant.
- Add 1 kg chopped tomatoes. Cook covered for 8-10 minutes, or until tomatoes soften.
- Let the mixture cool slightly. Blend the cooked tomatoes into a smooth puree using a blender or food processor. Strain the puree through a fine-mesh sieve to remove any seeds or skin.
- Return the tomato puree to the pan. Add 1 teaspoon salt, ½ teaspoon sugar, 1 teaspoon garam masala. Simmer on low heat for 5-7 minutes, stirring occasionally, until the sauce slightly thickens.
- Gently add 250g paneer cubes to the sauce. Cook for 3-5 minutes, or until the paneer is heated through and slightly softened. Be careful not to break the paneer cubes.
- Stir in 100ml heavy cream (reserve some for garnish). Remove from heat.
- Before serving, gently stir in the remaining paneer pieces. Garnish with the reserved cream and fresh coriander leaves (2 tablespoons chopped).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
14g
Fat
27g
Carbs
2g
