Paneer Makhani: Creamy Tomato Paneer with Buttered Sauce
Ingredients
- 14 ouncespaneer
- ·butter
- 1 mediumyellow onion
- 4 clovesgarlic
- 1 tablespoonginger
- 15 ouncescanned crushed tomatoes
- ½ cupheavy cream
- 1 teaspoongaram masala
- ½ teaspoonground cumin
- ½ teaspoonKashmiri chili powder
- ·salt
- ·black pepper
- ·cilantro
Prep
- 01
Cut paneer into 1-inch cubes.
- 02
Dice 1 medium yellow onion.
- 03
Mince 4 cloves garlic and 1 tablespoon fresh ginger.
- 04
Chop a handful of cilantro for garnish.
Method
- 01
Heat 2 tablespoons butter in a large pan over medium. Add diced onion and cook 4–5 minutes until soft and golden.
- 02
Add minced garlic and ginger, stir for 1 minute until fragrant.
- 03
Pour in crushed tomatoes (with liquid). Add garam masala, cumin, and chili powder. Stir well.
- 04
Simmer uncovered for 8–10 minutes, stirring occasionally, until sauce darkens slightly and thickens.
- 05
Stir in 1/2 cup heavy cream and 2 tablespoons butter. Season with salt and black pepper to taste.
- 06
Add paneer cubes and stir gently to coat. Simmer 3–4 minutes until paneer is heated through.
- 07
Taste and adjust seasoning. Serve hot over rice or with warm naan, garnished with fresh cilantro.
Spice Tips
For deeper warmth, increase garam masala to 1 1/2 teaspoons or add a pinch of cinnamon. If you like heat, stir in 1/4 teaspoon cayenne pepper after the cream. A squeeze of fresh lemon juice at the end brightens the sauce and cuts richness.
Make this dish ahead: prepare through step 5, cool, and refrigerate up to 2 days. Gently reheat and add paneer when ready to serve. For a richer sauce, use full-fat cream. Paneer holds its shape beautifully in the creamy tomato sauce—there's no need to fry it first.