Paneer Makhani

April 30, 2021

Paneer Makhani

Vegetarians in Indian love paneer and paneer-based dishes, and for good reason. Makhani actually means ‘buttery’, and this curry certainly has plenty of that to offer.


  • 1 tbsp olive oil
  • 500g paneer, diced into 1 inch chunks
  • 5 green cardamom pods
  • 2 black cardamom pods
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 1 large onion, chopped
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tbsp ginger and garlic paste
  • 1 tsp red chilli powder
  • 6 ripe tomatoes, blended
  • (or 1 tin chopped tomatoes)
  • 4 tbsp double cream
  • 1 tbsp kasoori methi (dried fenugreek leaves)
  • 1 tsp garam masala
  • 1⁄2 tsp sugar
  • 2 tbsp Greek yoghurt
  • 25g butter
  • Juice of one lemon
  • 1tbsp chopped coriander to garnish


  1. Heat a splash of oil in a large saucepan.
  2. Add the green and black cardamom pods, cumin seeds, and bay leaves.
  3. Once sizzling, add the chopped onions and cook for 10-12 minutes on medium heat, stirring regularly.
  4. Add the salt, black pepper, ginger and garlic paste and chilli powder, and cook for a further 5 minutes.
  5. Then add the tomatoes and cook for a further 15 minutes.
  6. Next, add the cream, dried fenugreek, garam masala and sugar, along with the diced paneer.
  7. Let the mix simmer for 5 minutes before adding the butter and yoghurt. Stir well to mix it all in.
  8. Serve with a squeeze of lemon and coriander and some rice or naan.


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