Healthy Paneer Makhani

Ingredients

• 6tomatoes, chopped
• 2onions, chopped
• 8 clovesgarlic
• 2green chillies
• 2Kashmiri red chillies
• 4–5cashew nuts
• 1 teaspoonwhite poppy seeds (khus khus)
• 1bay leaf
• 1 stickcinnamon
• 3cloves
• 2cardamom pods
• 1 teaspoonoil
• 1 tablespoonbutter
• 1 teaspoontomato ketchup
• ½ teaspoongaram masala
• 1½ tablespoonsdried fenugreek leaves (kasuri methi)
• to tastesalt
• 2 tablespoonsyogurt, beaten
• 500 gpaneer (cottage cheese)
• 120 ml (½ cup)water

Instructions

1. 1

   Pressure cook

   Put the tomatoes, onions, garlic, green chillies, Kashmiri red chillies, cashews, poppy seeds, bay leaf, cinnamon, cloves, cardamom and 120 ml (½ cup) water into a pressure cooker. Cook for 2 whistles, then turn off the heat and leave the cooker to cool.

2. 2

   Blend the sauce

   Once cool, remove the bay leaf, cinnamon, cloves and cardamom. Blend the remaining mixture until smooth.

3. 3

   Simmer the gravy

   Heat the oil and butter in a pan. Add the puréed mixture and tomato ketchup, then simmer for 20 minutes. Stir in the salt and garam masala.

4. 4

   Prepare the fenugreek

   Dry-roast the kasuri methi in another pan, then grind it to a fine powder. Stir it into the gravy and cook for 5 more minutes.

5. 5

   Add paneer

   Just before serving, stir in the beaten yogurt and paneer. Serve with chapatis or rice and a side of onions.

What is paneer makhani?

Paneer makhani is an Indian curry of paneer in a gently spiced, tomato-based gravy. Makhani-style dishes are known for a smooth, rich sauce, often finished with dairy.

In this version, a cooked blend of tomatoes, onions, chillies and cashews forms the body of the gravy, while yogurt replaces cream. Butter and kasuri methi keep the flavour rounded and aromatic.

Nutrition and macros by portion

The nutrition label shows one serving as written: 339 calories, 15g protein, 17g carbs, 25g fat.

Paneer supplies much of the protein and fat, while the tomatoes and onions contribute most of the carbohydrate in the dish. The cashews, butter and oil also add fat. Serve it with a generous portion of vegetables alongside, and choose rice or chapatis according to what else is on your plate.

Building the tomato base

Tomatoes and onions: Pressure cooking them with garlic and chillies softens the ingredients before blending, helping create an even sauce.

Cashews and poppy seeds: These are cooked with the vegetables and blended into the gravy, adding body and a mellow nutty note.

Keep the whole spices whole

Whole spices: The bay leaf, cinnamon, cloves and cardamom infuse the mixture during pressure cooking. Removing them before blending keeps the finished sauce smooth and avoids stray hard pieces.

Get a smooth, balanced gravy

Blend well: Purée the cooked mixture until no large pieces remain. A smooth base gives the paneer a sauce that clings to it.

Simmer patiently: The 20-minute simmer gives the purée time to thicken and lets the ketchup, salt and garam masala blend into the tomato base. Stir as needed so it does not catch on the pan.

Make the most of kasuri methi

Dry-roast the leaves: Use a separate pan and roast the kasuri methi before grinding it. Keep an eye on it so it warms and dries without scorching.

Add it at the end: Stirring the powder into the gravy for the final five minutes brings its distinctive savoury aroma through the sauce.

Finish gently and serve

Yogurt and paneer: Add both just before serving, as directed, so the yogurt is not subjected to a long simmer. Stir gently to keep the paneer pieces intact.

To serve: Chapatis or rice make a simple partner for the thick gravy, with onions on the side for a crisp contrast.

Recipe notes & tips

• Let the pressure-cooked mixture cool before removing the whole spices and blending it.
• Blend the sauce until smooth for a more even texture.
• Dry-roast the kasuri methi in a separate pan, as the method directs.
• Taste the gravy after adding the salt and garam masala, before finishing it.
• Fold in the paneer gently so the pieces stay whole.
• Serve soon after adding the yogurt and paneer.

Variations

• Adjust the heat: Use fewer green or Kashmiri red chillies for a milder curry.
• Add coriander: Scatter fresh coriander over the finished dish for a fresh herbal note.
• Include vegetables: Stir cooked peas into the gravy alongside the paneer.
• Serve with flatbread: Pair the curry with chapatis to scoop up the sauce.
• Choose rice: Serve it with plain rice for a simple, filling meal.

Common mistakes to avoid

• Blending too soon: Let the pressure-cooked mixture cool first, as directed.
• Leaving whole spices in: Remove the bay leaf, cinnamon, cloves and cardamom before blending.
• Skipping the simmer: Cook the purée for the full 20 minutes so the gravy has time to thicken.
• Scorching the fenugreek: Dry-roast it carefully, then grind it once roasted.
• Boiling the yogurt: Add it just before serving rather than during the long gravy simmer.
• Breaking the paneer: Stir it in gently at the end.

How to store

Refrigerate leftovers in a covered container and use within 2–3 days. Reheat gently in a pan until hot, stirring carefully; if the gravy has thickened, loosen it with a small splash of water.

Frequently asked questions