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5.0 from 6 votes

Paneer Makhani

Make restaurant-style Paneer Makhani, also known as "butter paneer", with this delicious, easy one pot recipe! It features the most creamy, rich curry sauce, made with tomatoes, cashews and butter. And it's filled with the Indian cheese, paneer, to create an incredibly flavorful vegetarian dish!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 people
Calories: 664 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 tablespoons olive oil
  • 4 tablespoons butter divided
  • 1 cup onion diced
  • 2 tablespoons garlic ginger paste or 4 teaspoons crushed garlic cloves + 2 teaspoons fresh grated ginger
  • 1 tablespoon garam masala
  • 1 tablespoon red chili powder recommended: kashmiri chili powder
  • 1 teaspoon ground turmeric
  • 1 ½ teaspoons salt
  • 1 teaspoon cardamon powder
  • ½ teaspoon ground cumin
  • 2 teaspoons lemon juice
  • 15 ounce can crushed tomatoes
  • ¼ cup unsalted cashews chopped
  • ½ cup vegetable broth or water
  • 1 teaspoon sugar
  • 1 tablespoon dried fenugreek leaves
  • 14 ounces paneer cubed
  • ½ cup heavy cream

Instructions

    Cup of Yum
  1. Add the olive oil and 2 tablespoons butter to a large pan on the stove over medium-high heat.
  2. Once the butter has melted, add the diced onions and cook for 4-5 minutes.
  3. Add the garlic ginger paste and cook for an additional minute.
  4. Add the garam masala, chili powder, turmeric, salt, cardamon powder and ground cumin to the pan. Let the spices cook for 30 seconds.
  5. Add the lemon juice, crushed tomatoes and cashews to the pan. Toss them together so that the cashews are covered in the crushed tomatoes. 
  6. Reduce the heat to medium-low and allow the sauce to simmer for 10 minutes.
  7. Remove the pan from the heat and transfer the tomato sauce to a blender. Blend until smooth, then transfer the mixture back to the pan on the stove.
  8. Turn the heat on the stove to medium, pour in the vegetable broth and add the sugar.
  9. Crush the fenugreek leaves in the palm of your hands, then add them to the pan. Stir to combine.
  10. Bring the sauce to a simmer, add the cubed paneer and keep simmering for 5 minutes.
  11. Stir in the heavy cream and the remaining 2 tablespoons butter to finish the dish.
  12. Spoon the butter paneer over basmati rice for serving. Top with chopped fresh cilantro.

Notes

  • Leftover butter paneer can be stored in the refrigerator for up to one week.
  • To reheat the leftovers, place them in a microwave-safe bowl and reheat, covered, for 2 minutes. To reheat on the stove, place the paneer makhani in a small pot on the stove over medium-high heat, and heat for 4-6 minutes, stirring occasionally.
  • This recipe is naturally gluten free and vegetarian.
  • To make this recipe vegan, replace the paneer with cubes of firm tofu. You will also want to use a vegan butter-substitute for the traditional butter, and replace the heavy cream with unsweetened canned coconut cream.
  • To make this recipe nut-free, omit the cashews. Add an additional 1/4 cup heavy cream to replace the creaminess from the soaked cashews.
  • To spice up the sauce, add more kashmiri chili powder. With the 1 tablespoon recommended in this recipe, the curry sauce is mild, at around a 2-3 at most Indian restaurants. I like to add 2 tablespoons of the chili powder to make it a more medium spice level, at around a 5-6.
  • Extra sauce can be made in advance and stored in the freezer. I always like to make a double batch of the sauce, then freeze half of it for later. Always freeze the sauce in a freezer-safe storage container and use within 6 months of freezing. To defrost, place the sauce in the refrigerator overnight, or up to 24 hours in advance. Reheat the sauce on the stove in a large pan. Add the paneer once the sauce has completely heated through. Allow the paneer to simmer in the sauce for 5 minutes before serving.

Nutrition Information

Calories 664kcal (33%) Carbohydrates 21g (7%) Protein 19g (38%) Fat 58g (89%) Saturated Fat 31g (155%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 0.5g Cholesterol 129mg (43%) Sodium 1290mg (54%) Potassium 519mg (15%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 1675mg (34%) Vitamin C 14mg (16%) Calcium 560mg (56%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 664

% Daily Value*

Calories 664kcal 33%
Carbohydrates 21g 7%
Protein 19g 38%
Fat 58g 89%
Saturated Fat 31g 155%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 13g 65%
Trans Fat 0.5g 25%
Cholesterol 129mg 43%
Sodium 1290mg 54%
Potassium 519mg 11%
Fiber 4g 16%
Sugar 9g 18%
Vitamin A 1675mg 34%
Vitamin C 14mg 16%
Calcium 560mg 56%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.