Indian paneer makhani

Indian paneer makhani


1 person made this

About this recipe: Serve this tasty Indian paneer makhani dish over rice or with naan. Feel free to add fresh herbs such as chopped coriander or substitute the paneer for tofu.

Arjun Gopal

Serves: 4 

  • 1 tablespoon olive oil
  • 1/4 red onion, chopped
  • 1 tablespoon butter
  • 1 lemon, sliced into rounds
  • 1 (2.5cm) piece fresh root ginger, grated
  • 2 teaspoons garam masala
  • 2 teaspoons chilli powder
  • 2 teaspoons ground cumin
  • 230ml single cream
  • 60g natural yoghurt
  • 3 1/2 tablespoons tomato puree
  • 1 tablespoon olive oil
  • 170g paneer, cut into 1.25cm cubes
  • 450g tinned chickpeas, drained
  • salt and ground black pepper to taste

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir red onion in the hot oil until fragrant, about 1 minute. Add butter, lemon, ginger, garam masala, chilli powder, and cumin; stir to coat, about 1 minute.
  2. Stir cream, yoghurt, and tomato puree into onion mixture and cook until well mixed and smooth, about 5 minutes.
  3. Heat 1 tablespoon olive oil in a separate frying pan over low heat. Pan-fry paneer in the hot oil until slightly brown, about 5 minutes per side. Mix cooked paneer and chickpeas into the spiced cream sauce. Simmer until heated through, about 10 minutes.

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