Paneer Makhani (Paneer Butter Masala)

This is easy and delicious. I do sometimes make my own paneer from whole milk, but this time I just used a package of paneer from the grocery store.

Prep Time: Under 15 min
Cook Time: Under 30 min
Serves: 4 people
  • 2 Tbsp oil
  • 16 oz package paneer, cubed
  • 1 onion, finely coarsely
  • 2 tbsp butter
  • 1 cups canned tomatoes, preferably unsalted, including the juice
  • 2-3 green chillies, as per taste (I used 1/2 tsp. crushed peppers)
  • 3-4 cloves garlic
  • 2 inch ginger, peeled and chopped (omitted)
  • 1 tsp turmeric powder
  • 1 tsp cumin-coriander powder (I used 1/2 tsp each cumin and coriander)
  • 1 tsp Tandoori masala (I used curry powder)
  • 1/2 tsp cardamom powder (omitted)
  • 1/4 cup cashews
  • 1/2 cup crema
  • Salt to taste
  • Mint and cilantro to garnish (omitted)
  1. In a cast iron pan in a couple tablespoons of vegetable oil, brown the paneer. Set aside.
  2. In the same pan (no need to wipe it out), add a couple tablespoons butter. Add the onion, chiles, garlic and ginger with a little salt. Saute until soft.
  3. Add the spices and cook for a few minutes.
  4. Meanwhile, puree the cashews with the canned tomatoes.
  5. Add the cashew-tomato puree, stir well and cook for another 5-10 minutes or until the raw smell of the puree disappears.
  6. Taste and see if you require additional salt. If yes, add more.
  7. Drop in the paneer gently and give it a toss. Cook for another 2-3 minutes for the paneer to absorb the flavors.
  8. Lower the heat to a simmer, add the crema, and mix well.