Paneer Makhani

Paneer Makhani

Shivangi Rao
Course Entrees, Vegetarian Dishes


  • 2 tablespoons ghee
  • 5 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cumin
  • 1 15 ounces can tomato sauce
  • 2 green bell peppers chopped in large pieces (optional)
  • 1 cup full-fat coconut cream
  • Pinch of dried fenugreek leaves kasoori methi
  • 1 14 oz package of store-bought paneer I like Gopi paneer
  • 1 onion
  • Cilantro to garnish


  • Cut paneer into 1/2-1 inch cubes, and chop the onion finely.
  • Meanwhile, in a small frying pan, heat oil on medium. When it is fully heated, add cumin seeds. Then add garlic, and ginger and saute until browned.
  • Add in paneer, turmeric, coriander powder, garam masala, and all other spices and mix well. Let paneer fry in oil and brown on sides.
  • Pour in a can of tomato sauce and let it cook with onions, spices, and paneer. Add in green peppers if you would like and let them cook down a bit.
  • At the end, add in 1 cup of coconut cream and fenugreek leaves.
  • Garnish with chopped cilantro. Enjoy!
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