Paneer Makhani

by Cindy Yanasha Angulo in , , , ,

Someone was feeling a little ambitious today!  I took a stab at creating a recipe for my most favorite Indian dish: paneer makhani. Paneer Makhani is made with an incredible, creamy, spicy tomato sauce surround cubes of cottage cheese. It's amazing with basmati rice or with naan!  There are a lot of ingredients in the sauce, but it doesn't take a long time to make & it is sooo worth it. 


Time: 1 hour 


  • 1/2 pack paneer, diced (or how much you prefer) 
  • 1 can tomato sauce (no flavor, just plain puréed tomatoes) 
  • 1/2 cup heavy cream 
  • 1 tablespoon chopped onion or sliced onion
  • 4 cloves garlic, minced
  • 2 chili peppers, diced
  • 1 teaspoon Garam masala  
  • 3 teaspoons ground cumin
  • 1 tablespoon cumin seeds  
  • 2 teaspoons ground coriander
  • 2 teaspoons tumeric  
  • 1.5 teaspoons ginger powder  
  • 3 teaspoons chili powder  
  • 1 tablespoon dried methi leaves (fenugreek leaves)
  • 2-3 whole chili peppers if you like it extra spicy  
  • Salt to taste  


  1. Use a large pan, wok, or pot to heat the the onion, garlic, chili peppers & all of the spices just until lightly cooked (about 30 seconds). Mix to combine.  
  2. Pour the tomato sauce or purée & the methi leaves into the pot. Let simmer for about 5-7 minutes.  
  3. Add the heavy cream (room temperate). Mix well to combine.  
  4. Add salt as desired then taste & add more spices if needed.
  5. Important: turn off the heat! Then add the paneer & toss until it is well coated. Leave the stove on for just a few minutes so the paneer heats up.

Serve with naan or over basmati rice.