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Paneer Makhani

Cuisine: Indian


  • paneer as per my previous recipe
  • 2 large roma tomatoes blanched and blended
  • 1 tbsp cooking oil or butter
  • 1 onion finely chopped
  • 1 bay leaf
  • 1 tspn garlic paste
  • 1 tspn Kashmiri chilli powder
  • 1/4 tspn turmeric
  • 1/2 cup fresh cream
  • sugar or honey only if sauce is too acidic


  • fry paneer in a little butter or oil and set aside. Heat oil, add bay leaf and onion and saute until onion is translucent
  • Add the garlic and fry for a minute and add spices. Add a few drops of water to prevent scorching. Allow the spices to cook for a minute
  • Add tomatoes and season with salt. Cover and simmer until tomatoes are cooked. Oil will surface to the top once the sauce is cooked
  • Add cream and heat through. Blend the sauce with a stick blender until smooth
  • Add garam masala and paneer. Serve immediately