Paneer Makhani

Madhuri.Dixit's picture

Sep. 18, 2010


Paneer 250 Gram (Cottage Cheese, 1/2 Inch Thick, Triangular Pieces)
Ghee/4 1/2 tablespoon oil 3 Tablespoon
Tomatoes 400 Gram , chopped (7
Ginger piece 1/2 Inch , chopped
Tej patta 1 (Bay Leaf)
Brown cardamom 2 , skinned & crushed (Moti Illaichi)
Kasoori methi 1 Teaspoon (Dry Fenugreek Leaves)
Chili powder 1/2 Teaspoon
Salt 1 Teaspoon (Approximately, Or To Taste)
Sugar 1 Teaspoon (Or Slightly More)
Garam masala 1/4 Teaspoon (Mixed Spices)
Cream/Well beaten malai 75 Gram (5 Tablespoon)


1. Heat ghee in a karahi. Add tomatoes, ginger, tej patta, moti illaichi, kasoori methi and chilli powder.

2. Cook covered for about 10 minutes, till the tomatoes are pulpy.

3. Cool. Grind the tomatoes to a puree in the mixi.

4. Pass the puree through a fine sieve.

5. Keep the strained puree on fire. Add salt, garam masala and sugar to reduce the sour flavour.

6. Add 4 tbsp of cream. Remove from fire.

7. Add paneer pieces, about 1 hour before serving.

8. Garnish with swirls of beaten cream and coriander leaves.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 995Calories from Fat 487

 % Daily Value*

Total Fat 55 g84.6%

Saturated Fat 32 g160%

Trans Fat 0 g


Sodium 2982 mg124.25%

Total Carbohydrates 92 g30.7%

Dietary Fiber 6 g24%

Sugars 51 g

Protein 37 g74%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet