Paneer Makhani Recipe

Name: Paneer Makhani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g tomatoes, chopped; 1/2 inch ginger, chopped; 250 -300 g panir, cut into cubes; 1 bay leaf; 2 cardamoms, skinned and crushed; 1/2 teaspoon red chili powder; 1 teaspoon fenugreek seeds (methi); 1 teaspoon sugar; 5 tablespoons cream; 1/4 teaspoon garam masala; 4 tablespoons oil; salt

Servings: persons

400 g tomatoes, chopped
1/2 inch ginger, chopped
250 -300 g panir, cut into cubes
1 bay leaf
2 cardamoms, skinned and crushed
1/2 teaspoon red chili powder
1 teaspoon fenugreek seeds (methi)
1 teaspoon sugar
5 tablespoons cream
1/4 teaspoon garam masala
4 tablespoons oil
salt

1
Heat oil, add the chopped tomatoes,ginger, bay leaf, cardamom, methi and chilli powder.
2
Cook covered till the tomatoes turn soft.
3
Cool, and grind the tomato mixture to a puree and pass through a sieve.
4
Keep the tomato puree on the fire, and add salt,sugar, garam masala and cook on low flame for 3-5 minutes.
5
Add the paneer cubes and cook till soft.
6
Now add the cream keeping some for the garnish and remove from fire.
7
Just before serving add the paneer pieces and garnish with beaten cream and coriander leaves.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 400 g tomatoes, chopped, 1/2 inch ginger, chopped, 250 -300 g panir, cut into cubes, 1 bay leaf, and more.

Yes, Paneer Makhani falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paneer Makhani

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