Indian paneer makhani

    45 min

    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.

    4 people made this

    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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    Reviews in English (11)


    This is my first time cooking Indian food. I made homemade paneer last night. I chose this recipe to use the paneer. I was really impressed with how fresh and delicious this recipe is. The ginger and lemon make it very special. I also like that it didn't need salt. I substituted whole milk for half and half. It was still very delicious. I plan to make this again soon! Note: I've made this two more times since my initial review. It's become one of our favorite recipes. I can't eat half and half in more than very small quantities. (Oddly something in it hurts my stomach.) For this recipe the solution that I've devised is using skim milk or water to make the gravy. At the end I add a small amount of Nestle Media Crema (shelf stable cream that is inexpensive and packaged in small quantities). It tasted good with milk but is much better with even a small amount of cream.  -  30 Nov 2012  (Review from Allrecipes US | Canada)


    Awesome recipe! It's very rich, but you'll never forget how delicious it is. I doubled the recipe because I knew it wouldn't last long and it didn't. I also added a can of chick peas/garbanzo beans for added nutrition and protein.  -  08 Feb 2013  (Review from Allrecipes US | Canada)


    This recipe was excellent. However, it would benefit from a few little additions. 2 teaspoons of coriander powder, 1/2 teaspoon cinnamon, dash of nutmeg, 1/4 teaspoon of dried Kastoori methi leaves, 1 teaspoon poppy seeds and two green chillies (mirchi). After you heat up the oil (I used canola) add one teaspoon of poppy seeds and two chopped green mirchi with the seeds and as that begins to pop add the onion. I added the other ingredients as the recipe recommended along with my additions and then instead of half and half milk and yogurt I used fat free sour cream about half a cup and bit more tomato paste. Adding one cup of water to simmer will also make the tomato cream base less thick once the paneer has been added.  -  14 Oct 2013  (Review from Allrecipes US | Canada)