paneer makhani

vandana's picture

Mar. 21, 2008

A mouthwatering dish of paneer cooked in the exotic Indian Spices and condiments. The cashew paste adds its classic taste and flavor . Serve hot with any of the Indian breads or rice.


Paneer 200 Gram
Tomato puree 1 Cup (16 tbs)
Onions 1 Large , finely chopped
Ginger garlic paste 1 Teaspoon
Chili powder 1 Teaspoon (Not Heaped)
Chaat masala 1 Teaspoon
Kasuri methi/Dried fenugreek leaves 1 Tablespoon
Cashewnuts 10 (soaked in hot water and made a paste in the mixer)
Cashew nuts 10 (Soaked In Hot Water And Made A Paste In The Mixer)
Garam masala powder 1 1/2 Teaspoon
Coriander leaves 2 Tablespoon
Oil 2 Tablespoon
Salt To Taste
Sugar 1/2 Teaspoon


Take a pan and add the oil and a tbsp of butter, chopped onions and ginger-garlic paste. Saute. When the onions turn transparent, add the puree of 2 tomatoes. Saute for 3-4 minutes. Add salt, chilli powder (you could even use kashmiri chilli powder as it would add more color to your dish), kasuri methi and sauté for 2 minutes. Add the chaat masala and 1 tsp of freshly chopped coriander leaves. Add the cashew paste and let it cook for a two to three minutes.

Add the paneer pieces. Add half cup of water and cover and cook till paneer is done. Open and add the garam masala powder and chopped coriander leaves. Serve hot with any of the Indian breads or even rice.

Recipe Summary

Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 1