Paneer Makhani Curry

Ingredients

• 1 1⁄2 tbspbutter
• 5green cardamom pods, lightly crushed
• 1cinnamon stick (about 2.5 cm)
• 4cloves
• 1 smallonion, finely chopped
• 1 heaped tbspgrated ginger
• 2green chillies, slit lengthways
• 1 tspKashmiri chilli powder
• 1⁄2 tspgaram masala powder
• 3 tbsptomato purée
• 100 mldouble cream
• 2 tbsphoney
• 1 tbspkasoori methi (dried fenugreek leaf powder)
• To taste (approximately 2 tsp)salt
• 2 largetomatoes, chopped
• 16cashews
• A sprinkleground cinnamon
• 1 tsppaneer masala (Rajah Spices)
• Amount not specifiedpaneer
• For garnishcoriander and sliced ginger

Instructions

1. 1

   Blend the tomatoes

   Soak the cashews in boiling water for about 15 minutes. Blend them with the chopped tomatoes until smooth.

2. 2

   Fry the whole spices

   Warm a heavy-based saucepan and add the butter. Add the cardamom, cinnamon stick and cloves, and fry for 20 seconds. Add the onion and sauté over a medium heat for 5–7 minutes, until lightly browned.

3. 3

   Build the sauce

   Stir in the grated ginger and slit chillies and fry for 1 minute. Add the chilli powder, garam masala and tomato purée; stir and cook for a couple of minutes. Gradually pour in the double cream, stirring continuously to combine it with the spices. Add the cashew and tomato mixture and let the sauce cook.

4. 4

   Simmer the curry

   If the sauce is too thick, loosen it with a splash of water. Stir in the honey, fenugreek powder, a sprinkle of cinnamon and the paneer masala. Season to taste and simmer over a low heat for 10 minutes.

5. 5

   Prepare the paneer

   Meanwhile, chop the paneer and soak it in boiling water for about 10 minutes. Add it to the curry, then garnish with coriander and slices of ginger.

What is Paneer Makhani?

Paneer Makhani is an Indian curry of paneer in a smooth, buttery tomato sauce. Makhani means buttery, and the dish is known for its mellow richness alongside fragrant spices.

This version combines fresh tomatoes and cashews for body, with cream and butter for a silky finish. Kashmiri chilli, ginger and fenugreek give the sauce warmth and aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 21g protein, 32g carbs, 37g fat.

The tomatoes and honey contribute most of the carbohydrate, while butter, cream and cashews supply much of the fat. Paneer is the main source of protein, but its quantity is not specified, so the nutrition estimate is especially approximate. Serve with a generous portion of vegetables alongside naan or rice to balance the meal.

The sauce ingredients

Tomatoes and cashews: blending them together creates the sauce base. Soaking the cashews first helps them blend finely.

Cream and butter: these bring richness and soften the sharpness of the tomato. Add the cream gradually while stirring so it mixes evenly with the spiced base.

Fenugreek and honey: kasoori methi adds a distinctive savoury aroma, while honey rounds out the sauce. Season gradually, tasting as you go.

Bloom the whole spices

Cardamom, cinnamon and cloves go into the butter before the onion. The brief frying releases their fragrance into the fat, which carries it through the curry.

Keep the heat moderate and stir the spices so they do not scorch. The onion should turn lightly brown after its 5–7 minutes in the pan.

Get a smooth consistency

Blend the soaked cashews and chopped tomatoes until the mixture looks fine, then give it time to cook in the pan. If the curry becomes too thick, add only a splash of water at a time.

Pour in the cream gradually and stir continuously. This helps it combine smoothly with the tomato and spices.

Cook the paneer gently

The method calls for chopping the paneer and soaking it in boiling water for about 10 minutes before adding it to the sauce. The ingredient list does not specify how much paneer to use, so the amount will affect the final balance of sauce and cheese.

Once added, let the paneer warm in the curry rather than vigorously boiling the finished dish. Finish with coriander and sliced ginger.

Allow time for simmering

The sauce simmers over a low heat for 10 minutes after the seasonings are added. This gives the flavours time to come together without requiring a hard boil.

The method also includes 15 minutes to soak the cashews and about 10 minutes to soak the paneer. The total time is not specified, so allow for these pauses as well as the cooking.

What to serve alongside

Serve the curry with naan to scoop up the creamy sauce, or with rice for a simple accompaniment. A fresh, crisp salad or lightly cooked vegetables can add contrast to the rich texture.

Add the coriander and ginger just before serving so their fresh flavour stands out.

Recipe notes & tips

• Blend the cashews and tomatoes until fine for a smoother sauce.
• Stir continuously as you add the cream to help it combine evenly.
• Use a low heat for the 10-minute simmer so the sauce does not catch.
• Add water a splash at a time if the sauce seems too thick.
• Taste before adding all the salt, as the amount given is approximate.
• Garnish with coriander and sliced ginger just before serving.

Variations

• Adjust the chilli: Use fewer green chillies for a milder curry.
• Add vegetables: Stir in cooked vegetables with the paneer to make the meal more varied.
• Use rice: Serve with rice instead of naan to accompany the sauce.
• Make it less rich: Reduce the cream and butter, then loosen the sauce with a little water if needed.
• Change the garnish: Finish with extra coriander or ginger to suit your preference.

Common mistakes to avoid

• Scorching the spices: Fry them briefly in the butter and keep the heat moderate.
• Browning the onion too far: Stop when it is lightly brown, after about 5–7 minutes.
• Adding cream all at once: Pour it in gradually while stirring continuously.
• Leaving the sauce too thick: Add a small splash of water and stir before adding more.
• Boiling the finished curry hard: Keep it at a low simmer for the stated 10 minutes.
• Guessing the paneer quantity: The recipe does not provide one, so adjust the sauce balance to the amount you use.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot, stirring often; add a splash of water if the sauce has thickened.

Frequently asked questions