Butter Paneer {Paneer Makhani}
User Reviews
4.8
228 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
-
Total Time
30 mins
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Calories
372 kcal
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Course
Main Course, Lunch, Dinner, Brunch
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Cuisine
Indian
Butter Paneer {Paneer Makhani}
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A classic Indian dish cooked with paneer in a tomato and cream based sauce.
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Ingredients
- 2 tablespoons ghee
- 1 large yellow onion finely diced
- 1 tablespoon ginger grated
- 1 tablespoon garlic minced
- 2 teaspoons Kashmiri red chili powder or another mild red chili powder
- 1 ½ teaspoon kosher salt
- ½ teaspoon ground turmeric
- 1 cup tomato puree canned or 2 to 3 ripe tomatoes, pureed
- ½ cup water
- 1 pound paneer cut into ½-inch cubes
- ½ cup heavy cream **
- 2 tablespoons tomato paste
- 2 tablespoons Kasoori Methi (dried fenugreek leaves) optional
- 2 teaspoons sugar
- 1 teaspoon garam masala
- ½ cup chopped fresh cilantro
Optional Ingredients to serve as Naan Pizza
- 1 cup shredded Mozzarella cheese
- 8 Naan
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Instructions
- Select the high Sauté setting on the Instant Pot and heat the ghee. Add the onion, ginger, garlic, chile powder, salt, and turmeric and sauté until aromatic, about 1 minute. Add the tomato puree and water and stir to combine. Layer over the garam masala, but do not mix.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 8 minutes on high pressure.
- Perform a quick release by moving the Pressure Release Valve to Venting. Open the pot and blend the sauce to a smooth consistency using an immersion blender. Stir in the paneer, cream, tomato paste, fenugreek leaves, and sugar. Select the high Sauté setting and cook until the curry comes to a gentle boil, about 5 minutes. Press the Cancel button to turn off the Instant Pot. Garnish with cilantro & serve.
Serving
- Serve with basmati rice and parathas. For a low carb meal serve with turmeric cauliflower rice or lemon cauliflower rice
- To serve it as Paneer Makhani Naan Pizza: Preheat the oven to 400 degrees. Spread 3 to 4 tablespoons of makhani sauce on the naan, spread mozzarella cheese, and paneer cubes on top. Bake, grill or broil for 5 to 10 minutes or until the naan pizza comes out crisp.
Equipments used:
Notes
- Notes:
- There is no good substitute for fenugreek leaves. So if you don't have them, just skip
- You can also use fresh tomatoes instead of tomato puree. Simply puree ripe tomatoes in a blender
- Heavy cream can be substituted with unsweetened coconut cream or cashew cream. See my Dum aloo recipe to see how to make quick 5-minute homemade cashew cream
- You can substitute ghee with any neutral oil or butter if you like
- To make this dish vegan, use tofu instead of paneer and use the above ghee and cream substitutes
- Do not pressure cook Paneer as it can make it chewy. Simply allow the paneer cubes to soak in the hot sauce for 5 to 10 mins
Nutrition Information
Show Details
Calories
372kcal
(19%)
Carbohydrates
11g
(4%)
Protein
13g
(26%)
Fat
32g
(49%)
Saturated Fat
19g
(95%)
Cholesterol
90mg
(30%)
Sodium
2226mg
(93%)
Potassium
307mg
(9%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
883IU
(18%)
Vitamin C
8mg
(9%)
Calcium
394mg
(39%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 11g | 4% |
| Protein | 13g | 26% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 90mg | 30% |
| Sodium | 2226mg | 93% |
| Potassium | 307mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 883IU | 18% |
| Vitamin C | 8mg | 9% |
| Calcium | 394mg | 39% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
228 reviews
Excellent
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