Paneer Makhani


  • 375 gm paneer cut into cubes
  • 1 1/2 medium onion chopped
  • 1 1/2 medium tomato chopped
  • 1 tbsp red chilly powder
  • 1/2 tsp turmeric
  • 1/4 tsp garam masala powder
  • 1 tsp crushed ginger
  • 1 tsp crushed garlic
  • 1 sweet pepper – any colour (optional)
  • 1/2 cup table cream or 6 tbsp butter
  • Salt to taste


  1. Fry onion in coconut oil till lightly fried. Add tomatoes and after stirring it wait till it melts/softens completely. You can add salt as desired at this moment as it will help the tomatoes to soften faster
  2. Add chili powder, turmeric and garam masala, ginger and garlic. Stir till all the masala mix is well fried
  3. Remove from stove and after it cools down a little, grind it in a mixer to a paste. Ensure that you keep it as thick as possible and add very little water when you grind it
  4. Now put this ground masala paste on the pan and add table cream or butter or half of each. You can add more butter/table cream if you love more buttery flavour/consistency
  5. Once it heats add paneer, sweet pepper and salt (if required). Allow it to boil till paneer and pepper softens. Stir and remove from stove

Serve with roti, naan or rice

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